Najnovšie - Kuchárske knihy strana 15 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:
La Mesa Mexicana
The ultimate compendium of regional Mexican cuisine.
La Mesa Mexicana is the follow-up cookbook to CDMX and Comida Mexicana by Rosa Cienfuegos and features more than 120 recipes that showcase the diversity, breadth and influence of Mexican ingredients and cuisine on the global stage.
La Mesa Mexicana begins in the north of Mexico with the original recipes for Chile con queso, Carne asada and traditional Tacos de pescad. Rosa then takes us to the central heart where we discover 'drowned' Tortas, local Goat tacos, and unique desserts like Ixtete and Uvate, before ending in the south where we learn the secrets to a classic mole negro, tlayudas and more.
Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is an ode to one of the oldest cuisines in the world; a celebration of the globally recognised and lesser-known indigenous recipes that have been passed down through the generations.
Winter in Tuscany
Amber Guinness brings the heart of Tuscany’s cosy autumnal and wintry flavours to your kitchen.
Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites you on an artful tour through her beloved Southern Tuscany and favourite pockets of Florence. Winter in Tuscany celebrates the region’s rich culinary and cultural traditions with a quanto basta approach – the intuitive, Italian method of ‘just enough’ – and brings the heart of Tuscany’s cosy autumnal and wintry flavours to your kitchen.
But quanto basta is more than just a philosophy for cooking; it’s a metaphor for life. This book celebrates life in the off-season; an ode to exploring Tuscany’s villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.
The book is filled with an array of hyper-local, traditional recipes for the home cook: from antipasti, zuppe – thick, hearty Tuscan soups – and brodo, brothy concoctions that bring comfort on colder days, to rustic pasta, rice and secondi – meat and vegetable mains that celebrate the season.
Whether you’re strolling beneath Della Robbia’s cherubs or simmering a hearty soup on a cold winter’s night, Winter in Tuscany is an invitation to slow down and appreciate the beauty in small moments and big flavours.
Bon App’
French food doesn't need to be complicated or intimidating. In Bon App', Isy shares how to make delicious and simple French dishes, perfect for any night of the week.
Who says French cooking must be snobby and intimidating? This book is packed with no-fuss, tasty recipes that are fun, easy to follow and completely accessible for everyday cooks. It's all about bringing the deliciousness of French food to your kitchen - without the stress of complex techniques or hard-to-find ingredients.
The recipes in this book, which have been popular on Isy's Instagram account (@tastyfeedsdaily), including viral hits such as her cocktail desserts and apéro series, which have garnered millions of views. In Bon App', Isy brings these crowd-pleasers, and many more, into your kitchen.
Join Isy on this culinary adventure and discover how rewarding and fun French cooking can be. Bon appétit!
Heřmanova kuchařka - hrc, prc, hotovo!
Zduř! Jsem ostravsky gastrošef Heřman Gazda. Mam tu pro vas svoju novu, už třeti, kuchařku! Uvidite, že i s dvuma hrncama a paru ingredienci zrobite žranicu pro celu šachtu! Najdete tu všecko – od knedla-vepřa-zela až po rychle recepty, ktere zbuchnete dřiv, než vam vychladne kafe. Žadne složite kraviny, žadne složite přisady. Všechno je to levne, rychle a hlavně dobre jak cyp! Doufam, že se vam moje nove dilo bude libit a zrobi radost jak u čteni, tak z vysledku! Jste fajni a mili a mam vas rad!
dostupné aj ako:
Rice, Miso Soup, Pickles
Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people.
Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English.
Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshiharu Doi, Japan's best-known cookery writer, urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.
Pečiem, teda som... princezná
Netypická kniha o pečení Lindy Zemánkovej prináša pútavou a vtipnou formou viaceré jednoduchšie i zložitejšie recepty. Túto knihu sa rozhodla napísať pre všetky ženy – princezné, ktoré o sebe tvrdia, že nevedia piecť alebo tvrdia, že ich to nebaví, alebo nechcú piecť a chce ich presvedčiť, že to nie je pravda, lebo oni vedia, chcú a bude ich to baviť!
Tajné rybí recepty naší babičky
Tento sešitek je věnován rybám, protože je to stále ještě méně používaná potravina. Přitom jsou potravinou patřící k nejzdravějším masům, jsou tučnější i málo tučné a skýtají mnoho chutí i nepřeberné množství úprav. Na jídelníček patří minimálně jednou, ale raději dvakrát týdně. Nic ovšem nebrání připravovat je ještě častěji.
Naučím vás piecť
Kniha „Naučím vás piecť“ od Adriany Kneissl je praktickým a inšpiratívnym sprievodcom svetom domáceho pečenia. Autorka, skúsená cukrárka a lektorka kurzov pečenia, jednoducho a zrozumiteľne vysvetľuje základné techniky, suroviny aj postupy, vďaka ktorým si pečenie obľúbia aj úplní začiatočníci. Publikácia obsahuje overené recepty na sladké dobroty – od tradičných koláčov a zákuskov až po moderné dezerty. Každý recept je doplnený tipmi z praxe a krásnymi fotografiami. Kniha je ideálna pre každého, kto chce piecť s radosťou a láskou.
Zjedz ma! Kuchárska kniha Bylinkovej školy
Jedlo ako liek. Príroda ako učiteľ. Vy ako tvorca vlastného zdravia.
Kniha bylinkových receptov známej slovenskej bylinkárky, liečiteľky a učiteľky, Ivety Henzelyovej a jej dcéry Aurélie Prasličkovej je láskavým sprievodcom na ceste k návratu do prirodzeného rytmu života. Naučí vás, ako vyberať a pripravovať potraviny a byliny podľa ročných období a signálov vlastného tela. Vďaka nej zistíte, že neexistujú dobré a zlé potraviny. Dôležité je naše vnútorné nastavenie, vedomie a úcta k jedlu.
V knihe objavíte:
•pohľad na jedlo ako na nástroj sebapoznania a lásky k sebe,
•recepty v súlade s jednotlivými ročnými obdobiami,
•princípy výživy podľa tradičnej čínskej medicíny.
Autorky spoločne kráčajú svetom liečivých rastlín. Ich vášeň pre prírodu, zdravý životný štýl a hlboké porozumenie pre tradičné liečebné prístupy cítiť na každej stránke tejto knihy. Na seminároch, prednáškach a vzdelávacích programoch učia ľudí, ako počúvať svoje telo, ako žiť v súlade s prírodou a ako sa stravou liečiť. Venujú sa fytoterapii, psychosomatike a duchovným príčinám zdravotných problémov. Podľa nich je dôležté, aby sme zmenili svoj pohľad na to, čo jeme, pretože výživa je alfa a omega zdravia.
Táto kniha je pozvánkou do sveta prírodných zákonov, ktoré formujú spôsob stravovania, chute a metabolizmus. Každé ročné obdobie aktivizuje špecifické procesy v tele. Poznanie prirodzených fáz v prírode aj v ľudskom organizme zaručuje správny výber potravín i spôsob ich spracovania. Jedlo sa potom stáva skutočným liekom.
Eat Yourself Healthy
Kickstart your good life by pre-ordering Jamie's first cookbook for better long-term health – Eat Yourself Healthy.
But Jamie’s health journey will be all about more not less: more taste, more joy, more energy, more sleep, more of the things that we all want . . .
*** INCLUDES 2-WEEK HEALTHY MEAL PLAN KICKSTARTER ***
Looking after yourself begins with food.
In Eat Yourself Healthy, Jamie’s 120 easy, mouthwatering recipes will energise, satisfy, nourish and revitalise.
This is all about what you can have, not what you can’t.
Jamie’s healthy eating is joyful, generous and so tasty you’ll keep coming back to it.
For the first time, the book will open with a 2-week nutrition-packed meal plan to kickstart your health journey and 50 helpful health hacks ensure that healthy choices are always easiest choices.
This is good food to change your life.
Slurp
Savor restaurant-quality ramen at home with super simple, super slurpable recipes for flavor-forward noodle bowls
Steaming, savory ramen is a favorite Japanese dish, but this slurpy comfort food can go well beyond the traditional flavor combinations. Learn how to build the perfect ramen bowl from the bottom up, starting with the noodles and moving on to the stock (dashi, chicken, pork, or vegetarian), protein, vegetables, and garnishes. This highly visual, beginner-friendly book includes:
Detailed information on the origins of ramen and the key components of the dish
Step-by-step photos for essential recipes, including fresh ramen noodles
Over 60 recipes for ramen bowls and accompaniments, ranging from classic to contemporary flavor combinations
Master the basics with classic Japanese preparations like Tonkotsu Ramen or explore irresistible modern interpretations featuring ingredients and flavors from around the globe, like Kimchi Apple Ramen, Cuban Pork Ramen, and Butter Corn Chicken Ramen. In addition to ramen recipes, you'll also find recipes to accompany ramen, like Spicy Bean Sprout Salad and Gyoza, as well as recipes to make with instant ramen noodles, such as Ramen Frittata. Whether you want to make fresh ramen noodles and broth from scratch or just get creative using premade ingredients, Slurp provides what you need to satisfy your ramen cravings.
Good Things
Once I hand them off to you, these recipes are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.
How can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.
You'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).
Good Things captures, with Samin's trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.
Ferment
From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation.
Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.
Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites - from homemade kombucha and kefir, to sourdough, miso and coffee.
He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts - and reveals why fermenting is the key to good food and good health.
Ferment is the ultimate gift for anyone who wants to eat better and feel better.
Indian 101
Indian 101 introduces beginners and seasoned home cooks to Indian recipes in a simple and intuitive way, making real Indian home cooking enjoyable for everyone.
Mumbai-born food writer and chef Karan Gokani's easy-to-follow recipes are packed with flavour and introduce you to the breadth of dishes that this amazing country has to offer.
Karan gives tips and hacks to make the trickier methods quicker and easier to follow at home without compromising on authenticity or taste. There are air fryer methods, tray-bake alternatives and ingredient variations to help you flex your cooking methods while remaining true to the unique and hugely diverse Indian traditions. Recipes include:
Burnt Aubergine Bharta
Aloo Matar (potato and pea curry)
Black dal and simple Yellow Dal
Salmon Tikka
Proper Butter Chicken and Home-style Chicken Curry
One-Pot Meat Curry
Lemon Rice
Chicken Pilau and Easy Chicken Biryani
Indian Bread Pudding
Bábovky a rolády
Tato kniha přináší pestrý výběr osvědčených receptů na oblíbené moučníky, od vláčných bábovek s ořechy, kakaem či ovocem až po nadýchané rolády s krémem či jinými náplněmi – každý si najde to své. Díky přehlednému zpracování, užitečným radám a fotografiím moučníků se z této kuchařky stane váš spolehlivý pomocník při každé příležitosti – ať už chystáte rodinnou oslavu, sváteční pohoštění nebo jen nedělní dezert ke kávě.
Padella
PASTA, PERFECTED.
From a low and slow spicy pork ragu, to creamy gorgonzola gnocchi and rich tomato cannelloni, this is the ultimate pasta-lover's cookbook and the long-awaited debut from Padella, the iconic London restaurant.
Includes easy-to-follow recipes for all their favourites:
- Pappardelle with Beef Shin Ragu
- Pici Cacio e Pepe
- Fettuccine with 'Nduja and Mascarpone
- Tagliarini with Crab, Chilli, Lemon and Parsley
plus many new and off-menu dishes shared for the first time.
You'll find everything from quick-fix everyday recipes to simple but sublime dishes that celebrate seasonal ingredients, as well as step-by-step guides to equipment and techniques for making your own fresh pasta at home. Richly designed and bound in real cloth, this stunning book features page upon page of awe-inspiring photography that will transport you to the kitchens, markets and landscapes of Italy - the home of pasta and the heartbeat of Padella.
Ginger Pig One Pot
More than 140 deliciously simple one-pot recipes from the award-winning neighbourhood butcher, Ginger Pig.
"There's a kind of alchemy to one-pot cooking. A dish may look inauspicious in the beginning, but then you lift off the lid at the end and it's like opening a present: everything is just as it should be. It's the right consistency, the colour's spot on and the flavour is beautiful. The trick is combining ingredients in a way that is joyful." Tim Wilson, Founder of Ginger Pig
Following the success of the Ginger Pig Meat Book and the Ginger Pig Christmas Cook Book, the award-winning Ginger Pig butchers have curated this collection of tasty recipes, each of which can made in just one pot. Perfect for meat lovers, the book covers chicken, pork, beef, lamb, game, fish, as well as vegetarian dishes, sides and even ideas for how to use up leftovers.
Recipes include:
- Shawarma style chicken and roasted vegetables
- Spicy Italian sausage with gnocchi, cream and kale
- Steak, ale and mushroom pot pie
- Lamb and potato stew with whipped feta
- Green risotto with lemon and goats' cheese
- Prawn saganaki
The Whiskey Bible
A staggeringly comprehensive, entertaining, and approachable deep dive into the world of whiskey.
The Whiskey Bible is a user's guide to all things whiskey (including, Scotch, Bourbon, Rye, single malts, and blends). Author Noah Rothbaum has spent 25 years researching, reporting on, and and of course, tasting whiskeys from around the world. He brings an obsessive's passion to the topic, offering up a country-by-country examination of the prominent distillers and whiskey culture, and tasting notes from hundreds of whiskies, from the well-known labels to the small batch craft up-and-comers. The book includes engaging histories and a look at the nuances between distilling practices and whiskey making styles that span the globe. It also includes a rich appendix of whiskey cocktail recipes from the classic (Old-Fashioned) to the modern (The Irish Flip). The book is over 600 pages with full color photography and illustrations throughout.
"Too much of anything is bad, but too much good whiskey is barely enough." -Mark Twain
My Bohemian Kitchen
"Humble-sounding food with not-so-humble flavours. Just gorgeous!" POPPY COOKS
"Finally! A much anticipated cookbook from Czechia, and what a cookbook. Delicious recipes and words and images full of character, history and beauty." OLIA HERCULES
My Bohemian Kitchen is a charming collection of Czech recipes with roots in nostalgia and a surprisingly modern take on seasonality and sustainability in the kitchen.
Welcome to the food of Evie Harbury, whose Bohemian kitchen bridges the Czech Republic of her heritage and her home in East London. The book brings to life her long summers spent at her granny's mill in South Bohemia with her personal stories about Czech food and culture. As Evie's childhood memories simmered alongside more recent days spent with friends and family in Bohemian kitchens, Evie realised how much of the Bohemian spirit lives through hospitality and knew she had to write about the cultural ties between this unique country and its relationship with food. Alongside the snapshots of this food are her deliciously simple recipes that capture the influences of the Czech Republic's neighbouring countries. Even if you know nothing of this region, there's so much to discover and enjoy.
The quaint and quirky chapters include:
A Bit(e) of History
Granny (Babicka)
Beer Snacks such as Marinated Cheese (Nakládaný Hermelín)
Soups such as Chanterelle and Dill (Kulajda)
The Main Event such as Beef Goulash (Hovezí guláš)
Meatless Mains such as Lucky Lentils (Cocka na kyselo)
Something Sweet such as Strawberry Dumplings (Jahodové knedlíky)
Bohemian Baking such as Honey Cake (Medovník)
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.
