Najnovšie - Kuchárske knihy strana 10 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:
Rezy z cukrárne Petry Tóthovej
„Rezy z cukrárne Petry Tóthovej musíte určite ochutnať! Ich jedinečnosť a precíznosť vám učaruje už na pohľad. Budete mať akurát problém vybrať si, do ktorého sa pustíte najprv.
Kto aspoň trocha pozná Petru, vie, že jej neulahodí hocičo. S náročnosťou jej vlastnou pristupovala aj k zostaveniu receptov do svojej štvrtej knihy, v ktorej predstavuje 42 originálnych rezov, 6 „uletených“ a 6 prémiových receptov vo svojom kreatívnom podaní. Ani „obyčajný“ kinder rez už nie je to, čo bývalo... Nebudete sa stačiť čudovať, ako sa táto cukrárka dokáže hrať so surovinami, ovocím, chuťami, textúrami, vrstvami, skladaním aj s inovatívnym vzhľadom svojich sladkých maznáčikov. A, samozrejme, aj s vašou zvedavosťou. Lebo ktorý skúsený i menej šikovný milovník pečenia by nechcel vlastnoručne upiecť aspoň jeden z týchto elegantných rezov a ukázať, že to hravo zvládol? Dokonca aj zákusky, ktoré by ste možno zaradili do zásuvky „to nikdy nedokážem”, sa s detailným postupom, trochou trpezlivosti a radosti z pečenia stávajú krásne zvládnuteľnými.
Nejde o „hrnčekové recepty“, ale o sladké dobrodružstvo, kde čas hrá kľúčovú úlohu – vrstvy krémov, želé, ovocných pyré či ganache potrebujú chvíľku oddychu, aby sa naplno ukázala ich chuť i krása. A to je práve to kúzlo! Podľa svojej chuti aj skúseností si môžete vybrať jednoduchšie, stredne náročné či sviatočnejšie recepty: od karpatky či pomarančového punčáku cez opitú slivkovú kocku, Evine rezy až po pistáciovo-marhuľový, hruškovo-zázvorový, popcorn či zlatý rez.
Táto kniha je príležitosť vytvoriť a ochutnať niečo výnimočné. Možnosť podeliť sa s najbližšími.“
Jedzme zdravo
Jamie Oliver ponúka vyše 120 nových receptov na lahodné jedlá, vďaka ktorým podporíte svoje zdravie. Jedzme zdravo je o všetkom, čo môžete jesť, nie o tom, čo máte vyradiť. Poradí vám, ako dodať jedlu farbu, emóciu, výživovú hodnotu a, samozrejme, veľa chuti. Je o štedro naplnených tanieroch, ktoré vám poskytnú energiu, vyživia vás aj osviežia. Recepty sú v rámci každej kapitoly usporiadané od najrýchlejších, takže je superľahké vyhľadať jedlo podľa množstva času, ktorý máte. Kniha ponúka aj 50 zdravých tipov, 2-týždňový plán a zoznam výživových hodnôt každého pokrmu, ktoré vám umožnia byť dôslednejší na ceste k zdravšiemu a šťastnejšiemu ja.
Perníčkové řemeslo
Objevte tajemství dokonalých perníčků!
Známá perníkářka a zakladatelka značky Studnické perníčky Lenka Přibylová přichází se svou první knihou – pokladem pro všechny milovníky perníků! Naučte se techniky, postupy a dovednosti, které udělají z každého perníčku malé umělecké dílo.
V knize najdete:
- podrobný popis všech tradičních technik zdobení
- osobní tipy a „tajné“ rodinné rady a recepty, předávané už několik generací
- 25 originálních projektů s jasným návodem krok za krokem
- inspiraci, která probudí vaši tvořivost
Ať už jste začátečník, nebo pokročilý perníkář, tato kniha vám otevře brány ke zvládnutí Perníčkového řemesla!
One Pot
Celebrate the simplicity of cooking in a Dutch oven or casserole dish with 100 delicious, globally inspired recipes from Larousse The casserole dish or Dutch oven is an essential kitchen tool for creating convenient meals without compromising on taste. In One Pot, author Amandine Bernardi presents 100 effortless recipes featuring vibrant international dishes. This beautifully designed cookbook offers an appealing range of recipes for every occasion, from quick weeknight dinners to special gatherings.
Home cooks will discover wholesome dishes like Ratatouille and Mujadara with Cauliflower; hearty mains, including Beef Bourguignon, Coq au Vin, and Moroccan Fish Stew; and sweet treats, such as Baked Apples with Honey. With an informative guide to equipment, helpful serving suggestions, and clear dietary symbols designating vegan, gluten-free, dairy-free, and nut-free options, One Pot is perfect for novice and experienced cooks alike.
České pivo, 4. doplnené vydání
Čtvrté vydání profilové exkluzivní publikace o českém pivu. Aktualizováno, doplněno a upraveno. Historie a současnost českého národního moku.
Jamie Oliver: Let's Make Pasta
Learn about food with Jamie Oliver!
See it, say it, cook it, eat it! A first recipe in a book from the world's best-loved chef.
Every page of this sturdy board book features a new read-aloud word to see and say. Then, lift the flap to follow the action: squish the tomatoes, grate the cheese . . . and in six simple steps you'll have made tomato pasta. Delicious!
Designed with the youngest cooks in mind, this revolutionary new series introduces recipes that are easy to make and tasty to try.
Jamie's Little Food Library has all the ingredients for healthy happy little cooks everywhere:
-First word format with age-appropriate words to learn and foods to try
-Interactive board book format with fun flaps to lift
-Stylish, collectible series of books
-Healthy, hands-on recipe to make
"A winning combination for the most discerning of culinary-focused babies and toddlers . . . a "grate" choice!" - School Library Journal
Also in series:
Let's Make Cookies
Let's Make Pizza
Let's Make Pancakes
Jamie Oliver: Let's Make Cookies
Learn about food with Jamie Oliver!
See it, say it, cook it, eat it! A first recipe in a book from the world's best-loved chef.
Every page of this sturdy board book features a new read-aloud word to see and say. Then, lift the flap to follow the action: mash the banana, squidge the butter . . . and in four simple steps you'll have made apple crumble cookies. Mmm mmm!
Designed with the youngest cooks in mind, this revolutionary new series introduces recipes that are easy to make and tasty to try.
Jamie's Little Food Library has all the ingredients for healthy happy little cooks everywhere:
-First word format with age-appropriate words to learn and foods to try
-Interactive board book format with fun flaps to lift
-Stylish, collectible series of books
-Healthy, hands-on recipe to make
"A winning combination for the most discerning of culinary-focused babies and toddlers . . . a "grate" choice!" - School Library Journal
Also in series:
Let's Make Pasta
Let's Make Pizza
Let's Make Pancakes
Jamie Oliver: Let's Make Pizza
Learn about food with Jamie Oliver!
See it, say it, cook it, eat it! A first recipe in a book from the world's best-loved chef.
Every page of this sturdy board book features a new read-aloud word to see and say. Then, lift the flap to follow the action: swirl the tomato sauce, sprinkle the cheese . . . and in five simple steps you'll have made pizza. Tasty!
Designed with the youngest cooks in mind, this revolutionary new series introduces recipes that are easy to make and tasty to try.
Jamie's Little Food Library has all the ingredients for healthy happy little cooks everywhere:
-First word format with age-appropriate words to learn and foods to try
-Interactive board book format with fun flaps to lift
-Stylish, collectible series of books
-Healthy, hands-on recipe to make
"A winning combination for the most discerning of culinary-focused babies and toddlers . . . a "grate" choice!" - School Library Journal
Also in series:
Let's Make Pasta
Let's Make Cookies
Let's Make Pancakes
Jamie Oliver: Let's Make Pancakes
Learn about food with Jamie Oliver!
See it, say it, cook it, eat it! A first recipe in a book from the world's best-loved chef.
Every page of this sturdy board book features a new read-aloud word to see and say. Then, lift the flap to follow the action: tip in the flour, crack the eggs . . . and in four simple steps you'll have made pancakes. Yum yum!
Designed with the youngest cooks in mind, this revolutionary new series introduces recipes that are easy to make and tasty to try.
Jamie's Little Food Library has all the ingredients for healthy happy little cooks everywhere:
-First word format with age-appropriate words to learn and foods to try
-Interactive board book format with fun flaps to lift
-Stylish, collectible series of books
-Healthy, hands-on recipe to make
"A winning combination for the most discerning of culinary-focused babies and toddlers . . . a "grate" choice!" - School Library Journal
Also in series:
Let's Make Pasta
Let's Make Pizza
Let's Make Cookies
Kóser szakácskönyve
A könyv bemutatja az egyszerű vidéki, kisvárosi polgári háztartások mindennapi étkeit. A szerző célja, hogy kipróbált és sikert aratott receptjei az utókor számára fennmaradjanak. A leírások egyszerűek és érthetőek, gyakorlatiasak.
Nyelvezete is izgalmas, mert mártás helyett „saftról” van szó, és sárgarépa helyett „murokról”, ezáltal a szerző régi erdélyi szavakkal fokozza az eredeti ízek élvezetét. A receptek ötvözik a zsidó konyha elvárásait a valódi székely hagyományokkal. A könyvet tehát mindazok haszonnal forgathatják, akik akár a zsidó rituáléknak akarnak változatos formákban megfelelni, vagy csak általános háztartásukban szeretnének kipróbálni új ízeket. A kötetet ínyenceknek szántuk, akik szeretnék valódi érdekességekkel és kipróbálhatóan egyszerű megoldásokkal felidézni a hajdani hétköznapokat és ünnepeket. A könyv az 1928-ban megjelent mű reprint változata.
Ovoce z naší zahrádky
Ovoce z naší zahrádky vás provede světem našich nejoblíbenějších plodů – od jablek a hrušek přes třešně, švestky, meruňky a broskve až po drobné ovoce, jako jsou jahody, maliny, rybíz, angrešt, ostružiny, borůvky a dokonce i meloun. Uvnitř najdete osvědčené tipy pro pěstování, správnou sklizeň a optimální uchování vaší úrody, a to i s ohledem na specifické požadavky každého druhu.
Objevte rozmanité recepty na lahodné kompoty, džemy, povidla, sirupy, moučníky a slané pokrmy, které obohatí váš jídelníček napříč celým rokem. Dozvíte se i o zdravotních přínosech každého ovoce a jeho využití v kosmetice pro vaši krásu. Proměňte svou spíž v zásobárnu domácích dobrot a zažijte radost z tradičního i moderního zpracování.
Tato nekonvenční ovocná kuchařka se stane pro každého milovníka ovoce pokladem.
Persona: The Official Cookbook
It’s time to find your true self—with food! Delve into the heartwarming, memorable culinary moments from Persona 3 Reload, Persona 4 Golden, and Persona 5 Royal, from cooking with SEES members to hanging out in the familiar booths of Café Leblanc.
Do you have the stats to take on the Rainy Day Mega Beef Bowl Challenge? Are you prepared to face the Cosmic Tower Burger? Find out with Persona: The Official Cookbook, a collection of the most iconic recipes from the Persona franchise. From Tatsumi Port Island to Inaba to Tokyo, experience the incredible meals that bring the series’ beloved characters closer together and strengthen them for the fight ahead.
Experience your favorite moments captured in mouthwatering recipes—try the Mystery Food X concocted by Yukiko and Chie, try a skewer of juicy fsteak, and learn to create the Master Curry and Master Coffee from the beloved Café Leblanc! With step-by-step instructions and stunning photography, these recipes will boost your skills in no time, preparing you to take on whatever the collective unconscious of humanity has in store for you!
BRING THE GAMES INTO YOUR HOME: Enjoy the favorite dishes of your favorite characters, such as protein-heavy meals for Akihiko from Persona 3 Reload, steak for Chie from Persona 4 Golden, and a whole banquet feast for the Phantom Thieves from Persona 5 Royal! With this book, you won’t need Shinjiro’s subscription to the monthly “Family Cooking” magazine!
PERFECT FOR ALL PERSONA USERS: With these easy-to-follow, step-by-step directions, you can feel confident sharing recipes with your friends and closest confidantes to raise your Social Links.
PROVEN FORMAT: Featuring 55 recipes with stunning photography, in-world lore, and a stylish presentation to match the game’s legendary aesthetic, this book will appeal to fans as a collectible and a tribute to the series.
A pálinka
A magyar pálinkák messze földön híresek, együtt emlegetik valamennyit – dicsérő szavakkal – a skót whiskyvel, az angol ginnel és a lengyel vodkával. Soha nem látott választék készül pálinkáinkból napjainkban. A könyv bevezet a pálinkafőzés rejtelmeibe, legyen az az alapanyag megválasztása, az erjesztés mikéntje, a főzés, a lepárlás hogyanja vagy éppen a már kész pálinka érlelése.
Na sklade 1Ks
9,86 €
The Japanese Pantry
Essential Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking.
The Japanese Pantry is a follow up to Gohan: Everyday Japanese Cooking, Emiko's tribute to her mother's family and her soul food - Japanese home cooking.
In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are.
Each chapter explores one of these essential ingredients - soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea - including information about the history and production of these in Japan, as well as Emiko's thoughtful and approachable recipes.
In helping readers get to know these pantry essentials, Emiko hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavour.
BiBi The Cookbook
'In every dish, there is a story waiting to be tasted, a past that refuses to be forgotten, and a love that continues to nourish long after the last bite is gone.' - Trevor Noah
The debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike.
Chet Sharma began his career as an academic before working as a development chef for many of the world's best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean 'lady of the house', or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. 'Our food doesn't necessarily look Indian on the plate,' Chet says. 'It's modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.'
Sharma's much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant's repertoire, including 'Nimbu Pani', 'Wookey-hole cheese papad,' and the signature 'Sharmaji's Lahori Chicken', as well as some of Chet's playful takes on traditional Indian dishes, such as 'Seekh Kebabs' and 'Alphonso Mango Lassi'. A substantial 'Essentials' section presents recipes for BiBi's bespoke masalas, stocks, and other core components of the restaurant's unique menu.
BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.
Recipes from the American South
A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty
'An essential addition to the shelf of Southern cookbooks.' - Wall Street Journal
A New York Times Best Cookbook of the Year
'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty
In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.
Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry.
A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.
Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
Six Seasons of Pasta
In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award-winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home.
In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail "build-the-sauce-in-the-skillet" method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
On Meat
Acclaimed American chef Jeremy Fox’s eagerly awaited sequel to the global bestseller On Vegetables, featuring more than 160 recipes for the home cook and creative carnivore
It was tasting his Jewish grandmother’s beef and tongue dish in Pennsylvania at the age of nine that first inspired chef Jeremy Fox’s passion for food. Described by David Chang as ‘one of the greatest chefs America’s ever produced,’ Fox is celebrated for the inventive food he showcases at his California restaurants, Rustic Canyon and Birdie G’s, and for his role as a mentor in the culinary world. Fox’s much-anticipated new cookbook, On Meat, spotlights the chef’s unique philosophy on all things meat, with 115 creative recipes demonstrating his zero-waste and sustainable approach to cooking.
Chapters are organized into Pork; Poultry & Rabbit; Beef & Lamb; and Deli, a section dedicated to cured and smoked meats, potted meats, and sausages. Recipes ranging from accessible to elevated are accompanied by personal headnotes, offering Fox’s insights, expert guidance, and anecdotes from both his chef and life journeys.
Home cooks will discover snacks and starters, such as Buffalo Deviled Eggs and “Spanish Tortilla But Like a Reuben”; soups and stews, including Chicken Paprikash with Board-Cut Spaetzle; hot plates and entrees, such as Corned Beef Steak Frites, Blackened Pork Tenderloin with Chow-Chow, Spareribs with Apricot BBQ, and Merguez Sausage with Loaded Eggplant; and more.
The book begins with a “How To” section covering the essentials – roasting a whole chicken, making homemade sausages – and ends with more than 50 larder recipes, such as Strawberry Sofrito, Sungold Tomato Ketchup, and Blue Cheese Butter, to accentuate or accompany mains. Renowned chef Paul Bertolli provides a foreword.
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.
