KODU DISAIN / KÖÖK & EINESTAMINE
KODU DISAIN / KODU DEKOOR
KODU DISAIN / MÖÖBEL & VALGUSTID
Food worth taking time over
In a world where we have less and less time, Gizzi Erskine breathes new life into the idea of ‘slow’.
Embrace technique, understand the stories behind your ingredients and learn to savour the art of cooking again. The result of a life-long affair with food, Slow shows you how to braise, bake, poach and roast to truly make the most of every flavour.
From nourishing stews, melt-in-the-mouth roasts and indulgent puddings, to simple guides to making your own pasta, noodles, dumplings and pastry, each one of over 100 delicious recipes tells the story of Gizzi’s passion for food that’s worth waiting for.
World-renowned beauty and make-up expert Wendy Rowe knows skin inside out. In this refreshing beauty book, Wendy will teach you how to keep your skin healthy and let your inner and outer beauty shine.
A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves.
This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food.
Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.
Mornings Quick & Slow | Menu idea: Autumnal brunch
Small Plates | Menu idea: Spring lunch
Food to Fling Together | Menu idea: Riverside picnic
Food to Take your Time About | Menu idea: Wandering weekends
Everything Baked | Menu idea: Summer garden party
Drinks & Other Things to Celebrate with | Menu idea: Winter party
Sweet Plates & Puds | Menu idea: Presents
With her simple, approachable Italian recipes and charming photography, Skye McAlpine offers an insider's perspective on Venetian home cooking.
'It is a beautifully evocative book, offering a delicious stroll through the city' Nigella Lawson
'A real and rare gem, this is the must-have book on Venice and it's cooking' Anna del Conte
All of the recipes in A Table in Venice are typical of Skye's cooking style: simple, fresh, colourful and always plentiful, whether it's quick-to-assemble cicheti - the small plates accompanying an afternoon spritz or dinner party Prosecco - or a hearty serving of risotto topped with an extra grating of Parmesan.
With many recipes featuring a short list of ingredients these are dishes for everyone to make and enjoy, from Almond Paste Croissants and Chocolate and Amaretti Custard to Tagliolini with Prawns, Courgettes and Saffron and Roast Duck Legs with Plums.
Hundreds of thousands of tourists pass through the city of Venice each year, eat at trattorie, and leave having dined in Venice, but not having eaten well. It is the food cooked in homes and made with local ingredients, the recipes passed down through generations that is real Venetian food. So sit down to a sumptuous spread of freshly baked pastries, tuck into a comforting Venetian dinner with friends and family, or discover the secrets of Venice from the comfort of your armchair.
The New Nordic celebrates contemporary Scandinavian cuisine with a focus on seasonal recipes that can easily be recreated at home. Filled with dishes that typify the food of this vast geographical region, this book takes its influence from the traditional ingredients that can be found from Sweden to Finland and Denmark to Norway, and transforms them into modern everyday recipes that are hugely popular throughout Nordic homes.
'Gorgeous food...really, really nice'- Jamie Oliver
Best Books of 2016 - 'This is not just another hipster tome on barbecuing'- Financial Times
Best Books of 2016 - London Evening Standard
The perfect recipe books for 2016 -'will keep the barbecue burning even when the summer ends'- Daily Telegraph
'This book proves it can produce simple, honest refinement; both in and out of the kitchen' - Wallpaper* magazine
'The Swedish cookbook that's about to set your world - OK - your dinner on fire'- Esquire magazine
Niklas Ekstedt is founder of Michelin-starredEKSTEDT, in Stockholm; a restaurant that cooks solely over Scandinavian wood to give the food a truly unique character. There are no electric ovens in their kitchens, and no gas burners, creating a back-to-basics analogue experience.
It was during a family holiday on the island of Ingarö in the Stockholm archipelago, that the idea to cook directly on a fire pit, came to Niklas. After all; fire, wood and iron were the holy trinity of the Swedish kitchen before the arrival of the electric cooker. Very little specialist equipment is required, but the results of this method of cooking are outstanding. Food from the Fire highlights the best of modern Nordic food, themed around cooking methods using fire, embers and smoke.
You don't need to give up cooking in a traditional kitchen, a cast iron skillet over a gas flame will produce similar results but cooks with a sense of adventure need only to get a wood fire burning and cooking. FromSkagen Prawn Salad, toEmber-cooked Gravlaxwith mustard sauce, a traditional SwedishSmörgåsbord, Grilled BeefandRhubarb-Glazed Pork RibstoDoughnuts with ember-baked Apples and Maple Syrup; with this book, Niklas wants to show how Nordic cuisine works in everyday life in both the home kitchen and outdoors.