Najnovšie - Kuchárske knihy strana 2 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:
Výživná kuchařka
Nová kuchařka Karolíny Fourové, inženýrky v oboru výživy a kvality potravin a autorky bestsellerů iJediná kniha o jídle, kterou potřebujete/i a iVýživná kniha o jídle/i/strong/ppKuchařka přináší téměř devadesát receptů, které vznikly z každodenní praxe — jsou odzkoušené na vlastní rodině, nutričně vyvážené a hlavně plné chuti. Autorka znovu ukazuje, že zdravé jídlo nemusí být mdlé ani nudné a že tajemství toho správného stravování tkví v pestrosti, drobných změnách a chytřejších kombinacích, namísto zákazů a přísných pravidel./ppVýživná kuchařka nenabízí jen recepty – je zábavným praktickým průvodcem, jak vařit, péct, nakupovat a skládat jídla s větším pochopením. U každého receptu najdete stručné, vědecky podložené informace k používaným surovinám, výživě a chytrému výběru potravin, díky kterým budete v kuchyni jistější a kreativnější. Tohle není jen kuchařka — je to nový způsob, jak vařit a jíst.
dostupné aj ako:
How to Drink Natural Wine
Natural wine has entrenched itself in the bistros and bars of global cities. A movement founded on organic farming, artisanship, and minimalism in the cellar, it is a complex world of colorful, modern labels and surprising blends.
Through stories and photography from vineyards across the world, journalist and winemaker Rachel Signer introduces readers to the wild, global journey of natural wine:
Discover the established styles of natural wine from orange wine to pét-nat, and the iconic producers you should try.
Learn how natural wine is made and why it's so special.
Explore how to taste, store, and serve natural wine, as well as how to pair it with food.
Be inspired to taste natural wines in the vineyard and discover the bars and fairs you should visit around the world.
Sun, Soul, Feta
Celebrate the best of Greek cooking with modern twists on timeless recipes from Mediterranean deli and restaurant group ERGON. In Greece, food is never just food. It’s the language of connection, friendship and celebration.
It’s loud tables, long lunches and lazy Sunday dinners that extend into the night. It’s knowing where your food comes from and who it comes from. This is the philosophy of ERGON, producers of artisanal Mediterranean food.
Founded in 2008 by two brothers from Thessaloniki, ERGON has grown to become a global lifestyle brand associated with the finest Greek food and modern Mediterranean cuisine. Now they have collected their favourite recipes that capture the essence of Greek cooking in Sun, Soul, Feta. With 70 timeless recipes from kitchen staples and comforting breakfasts to meze, seafood and vegetable dishes, as well as suggestions for how to create sharing feasts for any occasion, Sun, Soul, Feta is filled with comforting, fresh and nourishing meals rooted in the Mediterranean soul.
So come with us to the beaches of Crete and the rooftops of Athens. To family kitchens, busy bakeries and sandy beaches in celebration of Greek dishes that conjure up a sense of home.
Table 4 at The River Cafe
Inspired by her podcast Ruthie’s Table 4, award-winning chef Ruthie Rogers, the cofounder of iconic institution The River Cafe, presents a lively array of compelling interviews about food by a dazzling roster of celebrities including David & Victoria Beckham, Stephen Fry and Paul McCartney.
Since its 2021 launch, the acclaimed podcast Ruthie’s Table 4 has welcomed an extraordinary range of high-profile guests including Tina Fey, Sarah Jessica Parker, Jamie Oliver, and Elton John. Talking about food unlocks something within them, stories and emotions never before shared.
Now the show’s host, Ruth Rogers CBE, the chef and cofounder of London’s renowned The River Cafe, presents a collection based on her interviews with the actors, singers, politicians, athletes, and artists who have joined her at her table. Fully photographed and beautifully designed, this book is a celebration of food and how its preparation and enjoyment nourishes, unites, and enlightens.
MEDesque
Delicious and easy recipes to be cooked at home by anyone and everyone. Bring a touch of the Med to your table with iconic and inspired dishes including:
- Lamb, apricot and feta sausage rolls
- Gnocchi puttanesca
- Spiced lemony roast chicken with crushed baby potatoes
- One-pan 'nduja, pepper and three cheese lasagne
- Double chocolate pannacotta with cherries
- Salted honey butter madeleines
From weeknight dinners to weekend feasts, travel through Italy, Spain, the Middle East and beyond in your ownMEDesque kitchen with over 110 effortless, sensational recipes.
LATERAL COOKING
Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours?
Well look no further - in these pages, Niki Segnit, author of the landmark The Flavour Thesaurus, gives you the tools to do just that. Organised into 77 'starting-point' recipes, Lateral Cooking including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials - and then building it back up again.
So, under 'Bread', Niki guides you through flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas, showing you how they are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another.
Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and entertaining personal anecdote.
Niki shows you that recipes you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before, giving you the confidence to experiment with flavour. The variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards.
In these pages, you will discover to cook 'by heart' - and that's where the fun really begins.
The Caribbean Cookbook
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region
Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.
In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.
This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations.
Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.
The Noma Guide to Building Flavour
Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking.
The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.
In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.
The Art of Korean Cooking
A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history.
The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium – a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.
The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Taken together, they trace the history of its flavours and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.
Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is illustrated by a stunning photograph of its end dish, while artfully designed double pages depict raw ingredients and scenes from nature during the changing seasons.
Bookending the recipes are a series of illustrated subsections covering essential drinks, garnishes, and condiments. These include alcoholic beverages; bugak (dried deep-fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable marmalades.
Fish and Shellfish
Ferrandi Paris guides chefs of all levels through an extensive course in the preparation and cooking of all types of fish and seafood. From filleting and preparing stocks to poaching, grilling, and roasting, this cookbook serves as an indispensable guide to mastering the essential techniques for preparing delectable restaurant-quality dishes in your own home. After mastering techniques through step-by-step illustrated instructions, you'll be confident to serve everything from lobster bisque, grilled tuna, and shrimp scampi to a traditional seafood paella.
Written by Ferrandi's experienced teaching team of master chefs, this fully illustrated cookbook offers clear, expert guidance through forty-five key techniques and seventy recipes. Adapted for the home cook, practical information is presented in tables, diagrams, and sidebars for easy reference. Recipes are organized by difficulty, allowing readers to build their skills progressively. Whether you're a home chef or an experienced professional, this detailed reference provides everything you need to perfect the art of preparing and cooking fish and seafood.
Vegetables the Italian Way
Italians have a gift for making vegetables shine. It's about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it's eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy's cucina povera where seasonal vegetables dishes are nourishing everyday meals.
The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga-Italian home cooking. They include some of Italy's most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.
Beyond Peaks - The Cuisine of Schloss Schauenstein
Experience the extraordinary food and philosophy of Schloss Schauenstein, the three-Michelin-starred culinary destination in the heart of the Swiss Alps
Schloss Schauenstein is more than a restaurant - it is an eighteenth-century castle reimagined as a modern gastronomic beacon. Here, a tight-knit team works at the pinnacle of their craft, guided by a philosophy that celebrates terroir through enduring relationships with those who grow, shape, and harvest its ingredients. The result is a living expression of culinary artistry, cultural heritage, and creative collaboration.
In Beyond Peaks, Schloss Schauenstein's visionary chefs, Andreas Caminada and Marcel Skibba, invite readers to explore this extraordinary dining destination. Presented as a stunning dual-volume monograph, the book distils the spirit of Schloss Schauenstein through story, recipes, people, and landscape, both past and present.
Volume I: Stories is a richly textured portrait of the people and ingredients behind the plates. Through essays, profiles, and stunning photography, readers are introduced to the gardeners, artisans, bakers, winemakers, and craftspeople whose contributions shape the restaurant's quiet brilliance.
Volume II: Recipes presents a curated collection of seasonal tasting menus, which articulate a meticulous yet expressive culinary voice. Dishes such as Fermented Asparagus with Barley and Juniper or Roasted Duck with Rhubarb and Pine are precise tributes to the land. Foundational recipes offer practical insight.
Conceptually rich and impeccably designed, Beyond Peaks will inspire anyone passionate about food as a cultural act: destination diners and armchair gourmands, professional chefs and ambitious home cooks, culinary educators and passionate cookbook collectors. It is a celebration of alpine culture, craftsmanship, and culinary innovation - anchored within the walls of a medieval castle and brought to life by two of Europe's most respected contemporary chefs.
Fit recepty. Čo variť
Koniec každodennej otázky: čo dnes variť? Exkluzívny výber 100 najobľúbenejších fit receptov v unikátnom a praktickom kartičkovom formáte ti ušetrí čas aj mentálnu energiu.
Stačí vytiahnuť kartičku a za 5 až 30 minút máš na stole chutné, nutrične vyvážené jedlo z bežne dostupných surovín.
Prečo si kartičky zamiluješ?
- Úplná novinka: unikátny kartičkový formát
Už žiadne hľadanie. Vytiahneš kartičku, položíš ju na linku a varíš. Bez zhasínajúceho mobilu, bez listovania v knihe.
- Rýchle plánovanie
Rozlož si kartičky na stôl a jednoducho si vyskladaj jedálniček na celý týždeň. Ušetria ti čas pri plánovaní a rozhodovaní.
- Prepojenie do Kalorických tabuliek cez QR kódy
Každý recept obsahuje QR kód pre pridanie jedla do jedálnička v Kalorických tabuľkách – jednoducho, na dva kliky.
- Videorecepty
Pri mnohých receptoch nájdeš QR kód s odkazom na videorecept.
Fit receptom sa venujem viac ako 12 rokov a za ten čas s nimi začalo variť vyše 270 000 ľudí. Do tohto balenia som vybrala TOP 100 receptov, ktoré si roky najviac ukladáte, najčastejšie varíte a na ktoré mi posielate tie najlepšie ohlasy.
Čo dostaneš?
100 obojstranných kartičiek s najobľúbenejšími fit receptami
2 úvodné kartičky s inštrukciami a obsahom
Pevné puzdro na skladovanie, v ktorom sa dajú kartičky zhora “listovať”, takže hneď vidíš, aký recept sa na kartičke nachádza
Bonus zadarmo: 7-dňový fit jedálniček z receptov (doručený na e-mail po oscanovaní kartičky s bonusom)
To najlepšie z Fit receptov – teraz vždy po ruke.
Kategórie jedál: raňajky, snacky, polievky, mäso a ryby, bez mäsa, dezerty.
Stanley Tucci: U jednoho stolu
Autor vás prostřednictvím autentických receptů, inspirovaných italskou, americkou i britskou kuchyní, provede pokrmy, které si oblíbila jeho rodina a které spojují lidi napříč generacemi. Každý recept v jeho podání vypráví příběh — o dětství, cestování, filmovém světě i radosti z prostého společného stolování.
Tato kniha není jen kuchařkou, je oslavou rodinného stolování, kvalitních surovin a okamžiků, které přicházejí mezi prvním soustem a posledním douškem vína. Naučte se spolu se Stanleym Tuccim vařit srdcem, sdílet chutě těch nejlepších jídel a objevte znovu kouzlo skutečného domova u jednoho stolu.
Cookie Club
Mallory Oniki, creator of The Palatable Life, welcomes you to the Cookie Club, with this creative cookie cookbook packed with familiar favorites and unexpected flavor combinations
Mallory Oniki's approach to baking is all about fun, flavor, and style. And when you join her Cookie Club, you'll never eat a lackluster cookie again. Each of the 80 cookie recipes in this book has been carefully chosen to inspire you to step outside your cookie comfort zone and make really good cookies at home, from classics like snickerdoodles and chocolate chip cookies (ten different kinds!) to new flavors like chili crisp cookies and date, cheddar, and dark chocolate cookies.
Mallory teaches you the science behind baking the perfect cookie, making baking approachable and exciting for novice and experienced home bakers alike. Plus, she shares her tips for hosting cookie parties for any occasion, from Girls' Nights In to Holiday Parties and beyond.
Cookie Club is a baking book for a new generation, with irresistible recipes that deliver on texture, flavor, and looks. Welcome to the Cookie Club!
Dnes vaří... Jiřina Bohdalová a její hosté
Nejlepší recepty z pořadu k významnému životnímu jubileu hostitelky.
Rubrika Dnes vaří… je díky zájmu diváků České televize už více než deset let nepostradatelnou součástí pořadu Hobby naší doby. Jiřina Bohdalová a její hosté, nejčastěji osobnosti z umělecké branže, na televizní obrazovce vaří polévky, hlavní jídla, lehké večeře, pečou moučníky, chystají dezerty a saláty. Většinou podle rodinných receptů tradovaných z generace na generaci, jindy jsou tradiční pokrmy ozvláštněné fantazií jejich tvůrců, exotickými ingrediencemi a moderními trendy výživy. Tato kniha přináší sedmdesát receptů od padesáti šesti umělců jako ochutnávku toho nejlepšího, co hostitelka a její kolegové za ta léta v „televizní kuchyni“ pro diváky připravili. Přehledně uspořádané ingredience a pracovní postupy doplněné odkazy na videa z pořadu jsou snadným návodem na vaření krok za krokem.
Sólo - Jak mít radost z vaření jen pro sebe
Kuchařka Sólo nabízí návod, jak uvařit jednoduše, rychle, a přitom kreativně jen pro sebe. Autorkou je Darina Křivánková, populární gastronomická novinářka a někdejší šéfredaktorka magazínů o jídle. Umí předat své nadšení pro vaření a naučí vás chovat se v kuchyni sebevědomě a přemýšlet o jídle logicky i ekonomicky.Připravit „sólo“ jídlo jen pro sebe může být těžší než navařit pro velkou rodinu. Často se nám nechce, nevíme, do čeho se pustit, a máme tendenci se odbývat. Kuchařka Sólo to změní. Najdete v ní na 80 receptů, díky kterým budete umět vyřešit skoro každou situaci – patnáctiminutové rychlovky, snídaně pro pomalá rána, obědy, která dokážou obejmout, nebo večeře, co si žádají jen chvíli krájení. Jednoduše, s nápadem, maximální chutí a radostí. Autorka se posledních patnáct let intenzivně zabývá jídlem v mnoha kontextech. Zaměřuje se na efektivní a intuitivní domácí vaření. Své zkušenosti sdílí prostřednictvím kurzů vaření, textů a teď této knihy. Pět let žila „sólo“ a vařila jen sama pro sebe. S radostí.
Na sklade 1Ks
29,99 €
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Classic Indian Recipes
An essential collection of beloved home cooking recipes from India's most famous food historian
Classic Indian Recipes is a vibrant celebration of the diversity and depth of Indian cuisine. Pushpesh Pant, author of the global bestseller India: The Cookbook, presents a carefully curated treasury of tried-and-tested dishes from across the country, inviting home cooks around the world to experience this unique and extraordinary culinary culture.
The book's more than 150 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals - including vegetarian options - along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. Well-known and much-loved dished such as Butter Chicken, Roghanjosh, and Dal Makhani appear alongside more traditional and unusual fare - for example, Hyderabadi Dum ki Biryani (slow-cooked biryani) and Gucchi Pulau (morel pilaf). There are accessible versions of iconic recipes, such as samosas, pakoras, dosas, and chapatis, as well as a host of chutneys and drinks.
With a detailed introduction covering the various regions of the country and the gradual evolution of Indian food across India and the world, Pushpesh Pant sets the stage for the recipes that follow. His insights into the cultural and historical background of Indian cuisine reveal the philosophy of Indian home cooking - one rooted in balance, seasonality, and deeply held roots.
Recipes include: Hariali Paneer Tikka (green paneer skewers), Dhokla (steamed lentil cake), Musallam Raan (slow-cooked aromatic leg of lamb), Nejandu Kari (crab curry), Aloo Methi (potatoes with fenugreek), and Shahi Tukra (royal bread pudding).
The Indonesian Vegetarian Table
A vibrant celebration of Indonesian cuisine featuring 80 plant-based, delicious recipes, rooted in tradition and crafted for the modern home cook
Join acclaimed chef Petty Pandean-Elliott on a delicious plant-based journey through The Spice Islands. This abundant recipe collection features a bounty of vegetarian and vegan dishes, from fiery sambals and crisp pickles to warming stews and bold curries, each showcasing Indonesia's rich culinary heritage.
Home cooks of all skill levels will discover accessible, exciting recipes that blend authentic techniques, easy-to-source ingredients, and approachable instructions. Organized by ingredient type - Leafy Greens and Salads; Hearty Vegetables; Tofu; Tempeh; Grains and Legumes; Mushrooms; Ferments and Pickles; Tropical Fruits; and Desserts and Drinks - the book is a testament to Indonesia's extraordinary biodiversity, as well as the versatility of plant-centric eating. Dishes such as Gado-Gado with Peanut Sauce, Jackfruit Rendang, and Tempeh Laksa offer a feast of flavors, from the fragrant spices of author's hometown of Sulawesi to the refined ceremonial fare of Bali and beyond.
Dietary icons indicate recipes that are gluten-free, dairy-free, vegan, or nut-free, and a number of weeknight-friendly dishes can be made in under 30 minutes. A glossary of essential ingredients, complete with smart substitutions, ensures confidence for those new to Indonesian cuisine, while the broad range of recipes will appeal to confident cooks seeking creative meat-free meals.
Beautifully written and lushly illustrated, The Indonesian Vegetarian Cookbook is a tribute to a way of eating that has nourished generations - where local ingredients, ancestral knowledge, and colorful flavors converge in dishes that are as satisfying as they are sustainable.
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.
