Najnovšie - Kuchárske knihy strana 21 z 292
Národná kuchyňa 
Nápoje 
Sladká kuchyňa 
Vegetariánska kuchyňa 
Osobnosti varia 
Grilovanie, Wok 
Varíme pre deti a s deťmi 
Mäso, Ryby 
Šaláty, zelenina, ovocie 
Korenie, bylinky, ingrediencie 
Cestoviny, zemiaky 
Konzervovanie, mrazenie 
Polievky 
Stolovanie, rady do kuchyne 
Kuchárky - ostatné
zobraziť:
Naturally Vegan
Julius Fiedler (@hermann) has made it his mission to travel far and wide, researching and celebrating traditional plant-based food from cultures across the globe.
Reinvigorate your cooking with more than 90 extraordinary international recipes, and bring wholesome, unprocessed ingredients to life from the comfort of your kitchen. From Italian aubergine caponata, to Indian dosa with potato masala, Chinese hand-pulled biang biang noodles, to rose syrup-drenched Turkish lokma doughnuts - this is a treasure trove of unmissable dishes that will make your taste buds sing. Naturally Vegan is a must-have for anyone curious about plant-based eating, and the stories behind their food.
Bea konyhája 5.
A cigány konyha a legegyszerűbb bodagtól a nagyon összetett csülkös pacalig vagy májas tésztáig sok pompás fogást ölel fel. Tobzódás és takarékosság, bőségtál és sárban sült kárász, különleges köretek, különleges párosítások. Gáspár Bea új könyvében mindezt megtalálhatjuk.
A színes történeti bevezetőből magyarázatot kapunk rá, hogy a romák miért dicsőítik a gömbölyűséget, miért olyan fontos számukra a zene, a ritmus, a tánc, a különleges szélsőségek. A kötet receptjei egyszerre lesznek szokatlanok és mégis ismerősek. És valóban, az ételleírások indítása bármelyik közép-európai szakácskönyvben ott állhatnának, azután hazai irányba kanyarodnak, hogy végül valamilyen csavarral egyedi, csak a romákra jellemző befejezést nyerjenek.
Ahogy azt Beától már megszokhattuk, a receptleírások jól követhetőek, és ha elkészítőjük nem takarékoskodik a változatos alapanyagokkal - és főként a fűszerekkel -, akkor káprázatos sikerre számíthat. A könyvben remek fogásokat találunk minden alkalomra, ezért ajánlható a kísérletező kedvű háziasszonyoknak és háziuraknak, sőt azoknak is, akik akár fakanál nélkül szeretnének bepillantani a romák izgalmas, lendületes világába.
Zöldséges ételek
Gennaro fogásai mindig tele vannak az olaszokra jellemző szenvedéllyel és csodálatos ízekkel.
Legújabb könyvében a zöldségeket helyezi a középpontba, és az eddig leginkább köretként szereplő alapanyagokat az étkezések főszereplőivé varázsolja.
,,A ropogós burgonyafocaccia remek választás egy pohár bor mellé, a sütőtökös gnochi önmagában vagy sajttal egytálételként is megállja a helyét; a káposztás rétes sült ricottával vagy a padlizsánpizzácskák bizonyára sokak kedvenc vendégváró fogása lesz.
Gennaro jellegzetes olasz receptjei nem kizárólag növényi alapúak, a húskedvelők és flexitáriánusok egyaránt megtalálják az ínyükre valót, akárcsak a vegánok és vegetáriánusok. A húst is tartalmazó ételek mellé gyakran kapunk tippeket, hogyan alakíthatjuk át őket vegetáriánus fogássá, így akár egy húsmentes hétfőhöz keresünk ötleteket, vagy csak minél több zöldséget szeretnénk beépíteni az étrendünkbe, Gennaro zöldséges ételei között mindenki megtalálhatja a kedvencét.
,,Az olasz konyha legendás alakja új dimenzióba emeli a zöldségeket. Bellissimo!"
Jamie Oliver"
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.
Dip In
Need an easy contribution for a picnic with friends? Dip it.
Want stunning small plates for impressive entertaining? Dip it.
Craving a quick and delicious snack to tide you over until dinner? Dip it. Dip it real good.
There is no mood or occasion that can't be improved by a dip, and Dip In is here to show you how to make the most of this scrumptious and versatile dish.
A delicious dip can be made using affordable ingredients and store cupboard staples. Blend some avocados with fresh herbs, jalapenos and limes and suddenly you're an Avocado Green Goddess. Raid your refrigerator for feta, yoghurt and tomatoes to whiz up Whipped Feta & Burned Tomatoes and you're in dipping heaven.
Dip In has 60 dip-a-licious recipes, including 10 sweet dessert dips.
The Unofficial A Court of Thorns and Roses Cocktail Book
Step into the enchanting world of Prythian with this dreamy cocktail book, inspired by Sarah J. Maas’s bestselling series, A Court of Thorns and Roses. Immerse yourself in the magic, romance, and intrigue of the fae courts as you sip on these tantalizing elixirs.
This book features more than 50 cocktail and mocktail recipes based on your favorite people, places, and themes from the series, as well as amuse-bouche pairings, sure to satisfy both mortal and fae alike. Entertain your guests with:
Nesta’s Dirty Martini
Tamlin Tequila Cocktail
The Bloody Amren
Rhysand’s Calming Tea (Mocktail)
Elain’s Garden
Velaris Dessert
Feyre Darling
This is the ideal gift for fans who fantasize about moving to Velaris, or as a 'treat yourself' purchase before your next romantasy book club!
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.
Delikátně a zdravě bez lepku
Trpíte alergií, intolerancí, nebo dokonce celiakií? Nebo se zajímáte o stravovací trendy a pěstujete zdravý životní styl? Bezlepková kuchařka Dagmar Matějkové nabízí jednoduché recepty na vaření bez lepku a je ideální pro každodenní vaření i pečení zdravých jídel. Najdete zde recepty na předkrmy a svačiny, polévky, hlavní jídla s masem i bez, ale také recepty na bezlepkové pečivo, ať už to je chleba, housky, bagety, pizza, nebo různé koláče a dorty. Jednoduché postupy umožňují každému dosáhnout vynikajících výsledků bez zbytečného stresu a dlouhého postávání u sporáku. Přináší tak široký výběr chutných jídel z kvalitních a čerstvých surovin, jež lze snadno připravit bez potřeby vážení – stačí pouze hrnek a lžíce nebo lžička. Kromě receptů kniha přináší i zajímavé informace o domácí přípravě bezlepkových těstovin, chleba i o domácím mletí bezlepkové mouky. Vysvětlí, proč používat jednodruhové bezlepkové mouky, jak si namíchat domácí mix a proč zvážit investici do domácího mlýnku na pseudoobilniny, či na co si dávat pozor při nákupech i návštěvě restaurace.
dostupné aj ako:
Imádlak, Curry!
Currysztikus ízek, felejthetetlen fogások
70 elbűvölő curryrecept hív izgalmas ízutazásra Észak-Afrikától Indián át Délkelet-Ázsiáig.
Legyen szó piros vagy zöld curryről, zöldséges, húsos vagy halas változatról, ebben a könyvben a vegán, a vegetáriánus és a húsimádó is megtalálja a maga kedvencét!
Az Imádlak, CURRY! kihagyhatatlan olvasmány minden egytálétel-rajongónak és curryőrültnek!
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 Art of Cocktails
This volume is the ultimate bartender’s manual—a delightful concoction of vintage cocktails with Art Deco style and glamour.
Originally self-published in 1936 and offered only to a select group of Meier’s friends and favourite guests, this edition is enhanced by stylish, vintage-inspired illustrations.
With over 300 recipes, this is Meier’s personal mixology bible. While all the classics are here, it includes many of Meier’s own creations such as the Bees Knees (a gin sour where honey replaces simple syrup) and the Seapea Fizz (created for Cole Porter, whose initials provided its name).
Also included are all manner of libations—sours, toddies, flips, egg nogs, slings, fizzes, coolers, rickeys, juleps, punches, and some nonalcoholic drinks—as well as extensive coverage of wines, eaux de vies, and even stylish sandwiches. Laced throughout are Meier’s wit and wisdom, life lessons, etiquette, and invaluable advice on a range of topics from horseracing to how to help with a snakebite.
A fixture of Parisian nightlife, Meier was especially popular with US expats and visitors including Ernest Hemingway, F. Scott Fitzgerald, Noël Coward, and Cole Porter. He even served passionate martini aficionado Franklin D. Roosevelt.
Kuchařka pro diabetiky a nejen pro ně, 3. vydání
485 receptů pro diabetiky a pro všechny ty, kteří se chtějí stravovat zdravě, ale chutně. Součástí všech receptů jsou, mimo použitých surovin a popisu zpracování, i přepočty živin a potravin, včetně kalorických hodnot. Každý si tak může upravit jídelníček podle svých aktuálních potřeb, včetně nastavení léčby diabetu.
Líná pekařka
Kniha Líná pekařka je novinkou z edice Apetit, těšit se můžete na jednoduché pečení (sladké i slané) a také spoustu tipů, jak si usnadnit práci.
Líná pekařka je určená všem, kdo nemají rádi dlouhé seznamy surovin, obsáhlé postupy a vůbec neradi tráví dlouhý čas v kuchyni. Podle této knihy upečete slané i sladké na oslavy, večírky, naro-zeniny i svátky. Pekařka volně navazuje na Línou kuchařku, kterou časopis Apetit vydal před dvě-ma lety. Je sestavená podle podobných kritérií: málo surovin a žádné ingredience, které musíte složitě shánět, minimum práce a maximální výsledek. V knize nenajdete nic, co zavání složitou, titěrnou nebo namáhavou prací - žádné zdlouhavé šlehání, vyvalování, vykrajování, slepování. Zato najdete spoustu nápadů, jak si pečení usnadnit.
Kuchařka je rozdělena do šesti kapitol:
Rychlovky: superrychlé recepty na koláče a řezy
Za málo práce hodně muziky: recepty, které sice chtějí čas, ale dělají se samy
Slané: spousta inspirace, která vás zachrání při přípravě večírků
Svátky: dětské oslavy, narozeniny, Vánoce – nic z toho už vám nezabere zbytečný čas!
Já šéfuji, děti pečou – naučíte se delegovat práci na děti i dospělé pomocníky
Nápady a Zkratky – nápady a tipy, jak z mála udělat opravdu hodně
Cult Sandwiches
From New York to Macau and from London to Guadalajara, there is no food more democratic, or currently more coveted, than the sandwich.
Part travel inspo and part foodie bible, Cult Sandwiches is the ultimate guide to 100 iconic things-in-bread from around the world. Food writer David Paw delves into the details of specific sandwiches from destination delis and cafés such as Langer's in LA and Er Buchetto in Rome, as well as exploring national icons like Tunisia's fricassé and Japan's ichigo sando.
Cult Sandwiches will tell you what and where the most delicious sandwiches are and how they're made, and chews over the origins of mouth-watering classics and the cultural significance of this most humble of meals.
Cupcakes for Any Occasion
You don’t need to be a professional baker to decorate like one! Create your own amazing cupcake creations with social media star Rachel Lindsay.
With over three million fans on Instagram, TikTok, YouTube, and Facebook, Rachel Lindsay of Caked by Rach has earned a reputation for fantastically fun cupcakes that are actually super simple to create. Her playful, whimsical creations have inspired bakers of all skill levels to be more creative with their cupcakes.
Cupcakes for Any Occasion features 20 scrumptious cake and frosting recipes and over 50 super-creative decorating projects for holidays, birthdays, weddings, baby showers, and pretty much anything else worth celebrating. Rachel’s cupcakes are anything but bland; they’re creative, clever, and absolutely delicious. Bakers of all ages will be charmed by her simple, delightful designs like Halloween ghosts, Christmas trees, butterflies, penguins, and even spaghetti and meatballs. Here’s what’s included:
Over 50 decorating projects and recipes for everything from spooky Halloween sweets to festive holiday treats to fanciful flowers and lots more.
Simple decorating and baking techniques that anyone can master using simple tools that anyone can afford.
20 scrumptious recipes for cupcake bases and buttercream frostings that can be mixed and matched for any project in the book.
Detailed, step-by-step photography that guides you through each project from start to finish.
With straightforward instructions and easy to execute techniques, Rachel’s exciting creations are simple enough that anyone can make them. Prepare to dazzle your family and friends!
Coastal Harvest
Embark on an epic adventure up and down the Pacific Coast to sustainably harvest your own food, master preparation techniques, and make creative dishes.
Whether you want to find your own food or just cook creative recipes, this book will teach you how to catch fish, identify and harvest mushrooms, and make delicious dishes using wild ingredients.
Join adventurer Taku Kondo as he takes you on an exploration of waterways and coastal forests to connect with nature and find ingredients sourced from the great outdoors.
Enjoy some of the most popular dishes from Taku’s YouTube channel, Outdoor Chef Life, as well as recipes that he's developed over years of experience. Each recipe has been thoughtfully curated to bring out the best flavors of your harvest. If you’re not catching your own food, follow his expert recommendations on sourcing the freshest and most sustainable seafood.
Taku provides guidance on the entire catch-to-plate process, giving you the knowledge to catch and prepare your own food, including:
Basic tools and knowledge for the outdoor chef
Fishing basics – what species to fish for, plus how and when to fish for them
Coastal foraging – the best intertidal edible species to look for
Mushroom foraging – identifying fungi and how to find them
85 incredible recipes with Asian American inspired flavors and more
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.
The Complete Illustrated Guide to Japanese Cooking
Japanese is one of the world’s most beloved cuisines, but cooking Japanese food at home can still feel daunting to many. The Complete Illustrated Guide to Japanese Cooking breaks down 100 classic recipes, demystifying ingredients and techniques, and inspiring home cooks of all levels.
Broken down into three parts: Essentials, Recipes, and Illustrated Glossary, The Complete Illustrated Guide to Japanese Cooking teaches essential techniques like how to cut up fish and chicken, wash and cook rice; how to make favourite dishes like okonomiyaki, tempura, onigiri, donburi, as well as desserts like matcha roll cake and black sesame ice cream; and finally how to shop for essential ingredients confidently.
Step-by-step photos and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable. This is a comprehensive book for all lovers of Japanese cuisine.
Breakfast, Lunch, Tea with Children
More than 50 simple, elegant, and delicious recipes to prepare with children, from Rose Carrarini, founder of the iconic Rose Bakery in Paris
In this inspiring new recipe collection, Rose Carrarini, author of the acclaimed best-seller Breakfast, Lunch, Tea, celebrates the rituals of family cooking. Carrarini, whose iconic Rose Bakery cafés attract a loyal following around the world, shares the knowledge she’s gathered through the years cooking both professionally and at home with her own extended family, offering practical advice and clear, step-by-step instructions for home cooks of all ages and skill levels.
Spanning classic breakfasts, crowd-pleasing dinners, sweet treats, and more, the 50 recipes in Breakfast, Lunch, Tea with Children range in complexity from scrambled eggs, pasta sauces, and scones to more complex creations, such as goujons, vegetable gyozas, okonomiyaki, and madeleines. Featuring high-quality ingredients and sophisticated global inspirations, the recipes include gluten-free, vegan, and vegetarian options to suit a variety of palates and preferences. All are accompanied by beautiful, playful pictures, demonstrating the fun of sharing cooking with children.
Stylish, user-friendly, and filled with appealing dishes, this creative cookbook invites adults and the children in their lives to enjoy a culinary adventure together.
Varenie je vaša láska? Ak to u vás vždy príjemne rozvoniava, toto je tá správna kategória nabitá chuťami, receptami a kuchárskymi inšpiráciami. Zažite zázraky z jedného plechu, raw či antihistamínové recepty. Ponúkame prehľad v podobe pokladov starých materí alebo receptov na príkrmy pre najmenších. Chutné múčniky, zdravé maškrty, thajská kuchyňa a mnoho mnoho ďalšieho zo sveta kucháriek.
Nájdete tu recepty z národnej kuchyne, sladkú kuchyňu, recety od známych osobností, vegetariánsku kuchyňu , varenie pre deti a s deťmi,recepty na polievky, šaláty, zeleninu, ovocie, cestoviny, zemiaky, mäso, ryby, grilovanie, wok , nápoje, korenie, bylinky, ingrediencie, konzervovanie, mrazenie, aj stolovanie, rady do kuchyne.
