Kuchařky od nakladatelství Bloomsbury - strana 3 z 5

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book..

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Wine is one of the most celebrated and appreciated commodities around the world. Wine writers and scientists tell us much about varieties of wines, winegrowing estates, the commercial value and the biochemistry of wine, ...

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In The Magic Fridge, the irrepressible culinary wizard Alex Mackay, who has taught at both Raymond Blanc and Delia Smith's cookery schools, reveals how to create easy and delicious stocks, sauces, butters, broths and preserves that you can ...

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The ultimate guide to truly knockout plant-based cooking with recipes, tips and techniques...

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In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science...

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30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and a foreword by gut-health guru Tim Spector...

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One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food...

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Peri-peri chicken, cottage pie, fudgy chocolate brownies – this is diet food with a difference. Following on from the No.1 bestseller Lose Weight for Good, top chef Tom Kerridge shows you how to shed the pounds and kick-start ...

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A feast of recipes that bring elevated pub food into the home kitchen . . . Tom Kerridge has gone back to his heartland with over 100 recipes that celebrate modern British cooking...

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Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of...

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In the first of an exciting new River Cottage Handbook series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques...

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How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Well, ...

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Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy—with recipes throughout....

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Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? ...

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Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while...

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Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up dishes from the back streets of Venice.

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Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones—and what’s more, it is fun, rewarding, and easy to learn. Explaining the history, science, and basic processes...

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In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, ...

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Gluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whether you need to cut gluten out of your diet or you're cooking for friends and family with gluten intolerance, River Cottage Gluten Free ...

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Get ready for vegan food like you've never tasted before! You won't find any limp lettuce or boring old-school vegan dishes here. Instead, within these delectable pages, Niki Webster gathers some of her favourite recipes for her rebellious debut book...

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