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Lacná kniha S chutí po Česku (-25%)
Přestože je Michaela Bugrisová velká světoběžnice, na své rodné Česko nikdy nedá dopustit. Na svých cestách vlakem po třinácti českých krajích vám ukáže, že vyhlášené speciality a nevšední zážitky člověk nemusí nutně hledat pouze v zahraničí. I Česko může být dobrodružné, nesmírně obohacující, vřelé a zejména plné tradičních i nečekaných chutí – obzvláště tehdy, pokud se necháte řídit radami místních obyvatel.
Na sklade 1Ks
12,37 €
16,49€
dostupné aj ako:
Sicilia
Sicily is both a frugal peasant land with a simple robust cuisine, and also full of ornate glamour and extravagance. A most beautiful and complex contradiction in terms, Ben Tish unlocks the secrets of Sicily's culture and food within these pages, diving into its diverse tapestry of cultural influences.
Sitting at the heart of the Mediterranean, between east and west, Europe and North Africa, the food of Sicily is full of citrus, almonds and a plethora of spices, mixing harmoniously with the simple indigenous olives, vines and wheat. You'll find the most delicious, fresh seafood on the coast and mouth-watering meat in land; but the two rarely mix.
Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed. Recipes include:
Saffron arancini
Smoky artichokes with lemon and garlic
Whole roasted squid
Sicilian octopus and chickpea stew
Aubergines stuffed with pork
Roasted pork belly with fennel and sticky quinces
Bitter chocolate torte
Limoncello semifredo
Dive in and experience this unique culinary heritage for yourself, bring the sights and sounds and aromas of this beautiful food to your home.
Eat Vietnam
The complete companion to Vietnamese culinary culture
Whether it's sticking your chopsticks in your rice between bites, choking on fish bones or drinking the tea from your finger bowl, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Vietnam.
To help you feel prepared for the Vietnamese food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Vietnam is your answer.
In-depth background on local food and traditionsPractical info on popular food neighborhoodsThe visually appealing layout will help first-time food lovers get the most from their trip
Best Places to Eat in Every Country
For the first time ever, Lonely Planet has compiled the best dining spots in every country of the world. Our writers know how to sniff out the best food around and our picks favour local, authentic and atmospheric experiences - whether that means tucking into tasty oysters at a seafood shack in southeast England or gorging on the best jerk chicken in Jamaica.
Throughout the book's 600-plus pages, we also profile the must-try delicacies unique to each country, as well as advice on how much to tip. Full-colour photographs and illustrations showcase lip-smackingly good cuisine, such as Mexican pork-belly tacos and fresh Icelandic seafood, and accompanying text gives you the lowdown on the best restaurants to wine and dine in, as well as where to drink craft beer, eat quesadillas and much more.
With over 2000 expert recommendations, this is the ultimate companion to help foodie travellers make the most of every meal, wherever they are in the world.
Pizza Czar
In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe
If there's one thing the entire world can agree on, it's pizza. It just might be the world's favorite food. In every climate, in every region, in every kind of kitchen, there's pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are.
After eight years at the famous Brooklyn restaurant Roberta's, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world's favorite food better. Now the planet's leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogota or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map.
Eat Italy
The complete companion to Italian culinary culture
Whether it's ordering a cappuccino after 11am, using a spoon to twirl your pasta or asking for parmesan on a fish dish, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Italy.
To help you feel prepared for the Italian food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Italy is your answer.
In-depth background on local food and traditionsPractical info on popular food neighborhoodsHelps first-time visitors get the most from their trip
Eat Japan
The complete companion to Japanese culinary culture
Whether it's rubbing your chopsticks together, handing money to a sushi chef or setting your foot directly on the floor when removing your shoes, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Japan.
To help you feel prepared for the Japanese food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Japan is your answer.
In-depth background on local food and traditionsPractical info on popular food neighborhoodsThe visually appealing layout will help first-time food lovers get the most from their trip
Weekly Provisions
2 complete Sunday lunches transform into 100 ideas for using up the leftovers during the week
All the time- and money-saving benefits of batch-cooking - but with way more fun, flavour and variety.
In today's world, where money is tight and people are busy, taking some time at the weekend to cook and share a truly delicious meal that's full of comforting goodness can help you to forget your worries, restore balance, and reconnect with loved ones. Best of all, it won't fill you up for just one day, but leave enough for quick and cheap platefuls later in the week, with zero food waste.
Sunday to Saturday is packed with recipes for 12 complete Sunday lunches - each with a starter, main, side dish and dessert - followed by more than 100 creative ideas for turning what's left into new meals and snacks during the week. Whip up a delicious breakfast using leftovers from your Cherry Almond Fudge cake to make marscapone and cherry French toast with a glass of cherry ice tea; then magic the remains of a roast chicken and side of cheesy baked leeks into a leek and potato soup for lunch and Chicken and Ginger Broth with noodles and spring onions for dinner.
So say goodbye to sad leftovers and boring batch-cooking, and let chef Kimberley Duke show you a new way to cook that's easy on your time and money, but big on taste and pleasure!
Home Farm Cooking
A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine
Home Farm is the Pawson family's base in the heart of the English countryside. Five years in the making, the beautiful house was built to unite friends and relatives in a bucolic, simple setting. In this personal, inspiring recipe collection John and Catherine share 100 favorite dishes, all fundamental to their home-cooking - and entertaining - repertoire. The result speaks beautifully of food shared and enjoyed in a space designed to accommodate and adapt to the seasonal shift in cooking and eating.
Australia
A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its peopleAustralia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere. The home cooking recipes range from iconic - chicken parmigiana, meat pies, Anzac biscuits and Lamingtons - to lesser known dishes such as Queensland blue pumpkin soup, Stir fried native greens, and Cumquat marmalade, together with a 'guest chef' collection of recipes by a selection of Australia's finest kitchen talents.
New York Times Cooking
You Don't Need a Recipe. Really, You Don't.
Sam Sifton, founding editor of New York Times Cooking, makes cooking easy with this handy book of delicious dishes.
Find inspiration with more than one hundred 'no-recipe recipes' - each gloriously photographed - to make with the ingredients you have on hand or could pick up on a quick trip to the shops.
Including Taleggio Grilled Cheese with Egg and Honey, Weeknight Fried Rice, Pasta with Chickpeas and a Negroni,
Quick Roasted Chicken with Tarragon, Teriyaki Salmon with Mixed Greens, Smashed Potatoes with Bacon, Cheese and Greens, Chicken with Caramelized Onions and Croutons and gooey Oven S'Mores.
Enjoy relaxed cooking every day.
Krkonošská kuchařka
Autorka shromáždila recepty od krkonošských hospodyněk, které nazývá kouzelnicemi, jelikož ze základních potravin jako jsou brambory, mouka, zelí, mléko, vejce, houby, jablka apod. dokázaly zasytit celou rodinu včetně čeledínů. Stovku receptů společně s celým týmem osobně vyzkoušela, ochutnala a část z nich najdete v kuchařce s podrobnými návody a fotkami.
Dnes tato KRKONOŠSKÁ regionální kuchařka nabírá opět na oblíbenosti, jelikož mnoho z nás chce vařit ze surovin, které jsou u nás v Česku vypěstované. Zkuste si připravit typické kyselo, hladkou ančku, hubovec nebo upéct rozcuchanou nevěstu. Hodně receptů je vegetariánských, protože maso bylo vzácné. Zajímavý je též finanční rozpočet, kdy zjistíte, že za relativně málo peněz se dá velice chutně uvařit.
Na sklade 1Ks
26,40 €
Asian Green
'Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' Tom Kerridge
Asia has always had an abundance of delicious recipes that are traditionally meat and dairy free. Here, Ching-He Huang MBE draws inspiration from across the continent to create simple, healthy home cooking that everyone can enjoy.
From Nourishing Soups to Fast & Furious and Warm & Comforting, each chapter features fresh and vibrant vegan dishes that are both nutritious and packed with flavour, including Wok-fried Orange-Soy Sticky Sprouts & Wild Rice Salad, Peking Mushroom Pancakes, Smoked Tofu & Broccoli Korean-style Ram-don, and Chinese Black Bean Seitan Tacos. Ching also shows you how to make your own seitan and tofu as well as sharing expert tips and tricks for successful wok cooking.
100 gyergyószéki recept, több mint 100 gyergyószéki háziasszony
Erdővidék a természeti kincsek, a gazdag épített örökség földje, a magyar kultúra és történelem jeles személyiségeinek szülőföldje, a mélyen gyökerező székely-magyar hagyományos–, és annak a székely-magyar közösségnek a földje, melynek tagjai mindezt a gazdag örökséget létrehozták, formálták, gyarapították és napjainkig megőrizték, továbbadják a következő nemzedékeknek.
Ennek a gazdag kulturális örökségnek a része az erdővidéki gasztronómiai hagyomány. A Tortoma Kiadó szándéka szerint ízelítőt nyújt az erdővidéki közösség táplálkozási hagyományaiból e szakácskönyv révén. Végigjártuk Erdővidék összes települését, és több mint száz háziasszonyt fényképeztünk le sütés, főzés, konyhai sürgölődés közben, akiknek ezúton is köszönjük azt a bizalmat, amellyel megkeresésünkre részt vettek e maradandó értéknek számító szakácskönyv létrehozásában. Száz – szívvel-lélekkel étket készítő – háziasszony, 21 évestől 102 évesig, akik bemutatták Erdővidék régi és újabb gasztronómiai hagyományait, ételeit.
A kötet összeállítása során sok helyen örömmel tapasztaltuk, hogy élnek még a hagyományos receptek, ma is sokan főznek a szülőktől, nagyszülőktől, dédszülőktől tanult receptek alapján. Sok erdővidéki háztartásban haszonnal forgatják még Zathureczkyné Zelch Manci receptkönyvét is, mely a 20. században az erdővidéki háziasszonyok nélkülözhetetlen receptkönyvévé vált. Tapasztaltuk azt is, hogy sok erdővidéki háziasszony nyitott az új receptek, vagy más tájegységek ételei iránt, vagy ötvözi azokat a régi receptekkel. Örvendetes, hogy az erdővidékiek jó része otthon készíti el a mindennapi betevőt, nem szokott rá a vendéglői vagy a gyorséttermi étkekre, hanem tovább élteti Erdővidék gasztronómiai hagyományait.
Lapozzák, olvassák haszonnal, szemléljék szeretettel e képes szakácskönyvet, mely egy sorozat indító kötete, tükör a jelen, szép emlék a jövő nemzedékek számára. Szándékunkban áll más tájegységekről is hasonló köteteket készíteni.
Demeter László
Na sklade 1Ks
19,32 €
Ferrandi: A konyhaművészet nagykönyve
Tanuljunk főzni a méltán híres francia gasztronómiai iskola, a FERRANDI tanáraitól!
Miután részletesen bemutatják a különböző területeket, a szakácsmesterség legjobbjai tanácsaikkal, tippjeikkel és trükkjeikkel abban is segítenek, hogy jó alapanyagot vásároljunk, jól válasszunk, és így a főztünk is a legjobb legyen.
A technológiát bemutató oldalak 1500 fotóval, az egyes mozdulatokat híven bemutató képekkel segítenek abban, hogy az egyszerű kezdetektől eljussunk az ínycsiklandó végeredményig.
A receptek 3 változata 3 különböző nehézségi fokot jelent.
A könyv elkészítésében részt vevő séfek:
Amandine CHAIGNOT, Adeline GRATTARD, Anne-Sophie PIC, François ADAMSKI, Yannick ALLENO, Frédéric ANTON, Pascal BARBOT, Alexandre BOURDAS, Michel BRAS, Eric BRIFFARD, Alexandre COUILLON, Jean COUSSEAU, Arnaud DONCKELE, Alain DUTOURNIER, Philippe ETCHEBEST, Guillaume GOMEZ, Gilles GOUJON, Eric GUERIN, William LEDEUIL, Bernard LEPRINCE, Régis MARCON, Thierry MARX, Philippe MILLE, Olivier NASTI, Francois PASTEAU, Eric PRAS, Emmanuel RENAUT, Olivier ROELLINGER, Michel ROTH és Christian TÉTEDOIE.
Co naše babičky uměly a na co my jsme zapomněli 2
Naše babičky byly přebornice v tom, jak doma využít doslova všechno, co se urodilo na zahradě a na poli, co vyprodukovalo hospodářství a co bylo uloženo v zásobách na zimu. A když bylo potřeba, dokázaly uvařit chutné jídlo ze skromných zásob.
Naučte se to i vy a pojďte s námi připravovat ozdravující polévky, výživné pokrmy a lahodné moučníky, a to třeba i ze dvou tří surovin. Pokud by vám snad něco doma chybělo, jistě vám s tím pomohou šikovné babičkovské náhražky, uzdravit se můžete s bylinkami nebo domácím lékařem. Upečte si jablečné hnětynky, vypěstujte si jahody ve slámě, nasbírejte mateřídoušku či puškvorec a naložte se do kopřivové koupele!
A to není vše. S pokračováním úspěšného titulu Co naše babičky uměly a na co my jsme zapomněli, které opět vzniklo podle stejnojmenného pořadu, se naučíte vykrmovat čuníky, chovat včelky i zapřahat koníky. Zjistíte něco o starých odrůdách ovoce, zakládání sadu i ošetřování stromů bez chemie. Tohle všechno naši předkové uměli… a nyní to můžete umět také vy!
French Bread at Home
A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this stunning cookbook featuring 100 recipes, infographics, 500 handy step-by-step photos, and an illustrated glossary.
In this gorgeous bread bible, chef Rodolphe Landemaine simplifies the art of French baking as he teaches home cooks how to create a range of scrumptious French breads, including baguettes, brioche Parisienne, croissants, chestnut bread, petits gateaux, financers, and chouquettes. He provides clear, step-by-step instructions beginning with fundamental ingredients (flour, yeast, sourdough starter), recipes for basic doughs (bread dough, brioche dough, croissant dough), and fillings (pastry cream, almond cream, compote). He then teaches you the techniques such as kneading, fermentation, and shaping that are the heart of French baking.
Landemaine follows these hands-on instructions with sixty recipes. He explains how preparation adds texture and flavor to each recipe, breaks down the techniques involved in its creation, and includes helpful photos for every step, as well as one large full-page photo of the finished bread. Boulangerie at Home also contains a helpful illustrated glossary that provides detailed directions to help you perfect your baking skills, from stocking key utensils to filling and decorating pastries to washes and methods for working with dough. The directions are accompanied by helpful how-to photos.
A sophisticated, comprehensive, and accessible visual cookbook, Boulangerie at Home is your essential guide to making and enjoying mouthwatering French baked goods in your own kitchen.
Zažít Alpy
Čtyři alpské státy – čtyři rozsáhlé kapitoly. V každé z nich najdete recepty typické pro alpskou kuchyni daného regionu společně s povídáním o místních surovinách, kuchařích, majitelích horských chat, tipy na to, co si nesmíte nechat ujít…
Šéfkuchaři z nejlepších horských hotelů, farmáři, majitelé chat i „obyčejní“ obyvatelé se s vámi podělí o své léty ověřené recepty. Když jste kuchař, zkusíte většinu z nich. Když ne, uvaříte si „ten svůj z Alp“, ať už je to švýcarské fondue, rakouský Kaserschmarrn nebo italské Bombardino, a zbytek knihy si jednoduše rádi přečtete.
Scandinavian Green
Scandinavian Green is a beautifully inspiring exposition of eating plants.
In this timely book, Trine has created naturally inspiring recipes that make fruit and veg shine so brightly that home cooks will lose the habit of making meat the hero of the dinner plate. In a nod to the Scandinavian way of eating, the book offers over 100 vegetable-focussed recipes and incredible photography - shot over a whole year - to encourage anyone wanting to cut down on meat consumption to experiment with a wide range of fruit and veg, to entertain family and friends with plant-based feasts, and to change the focus of mealtimes for a greener way to cook and eat.
The recipes take you through each season and include mains, breads, sweets, pantry staples and some special dishes for cooking outside.
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.
