Brød og kager

Simple, nostalgic recipes from a trusted guide in the world of baking, the world of queerness, and the world of queer baking.

From the creative minds behindthe worlds favorite gourmet marshmallow companyXO Marshmallowexplore the world of marshmallow-making with over 50 recipes and countless tips and tricks to make your life a bit sweeter.Nobody knows marshmallows better than Kat and Lindzi, the founders of XO Marshmallow, a company that specializes in delicious, flavored gourmet marshmallows. In their debut cookbook, they share some of the secrets to their success. Infused with recipes, stories, and advice, join Kat and Lindzi as they walk you through their journey of marshmallow-makingfrom start to smore. You'll find instructions on how to make homemade marshmallows, a variety of flavors (including fan favorites like Salted Caramel, Rainbow Sherbet, and Champagne), and more recipes incorporating marshmallows that are perfect for any gathering, including homemade rocky road ice cream, marshmallow fudge, and the perfect cup of hot cocoa.The beautifully illustrated and contemporary feel of the XO Marshmallow Cookbook makes it just as giftable as it is practicalso use it, display it, and get creative. If you aren't having fun and making a little bit of a mess while you are making marshmallows, are you even doing it right?

Becoming the baker of your dreams is easy—all it takes is a healthy appetite for learning and pinch of persistence!You don’t need a pantry full of specialty ingredients and equipment to become a great baker. You’ll quickly learn in Dessert Course that mastering a few foundational skills and understanding the whys and hows of baking science is all you need.Benjamin Delwiche, AKA Benjamin the Baker, is a math teacher by day and renegade social media baking scientist by night. His approach to baking is inspired by his approach to teaching—he’s committed to breaking down the mystery of baking success so his audience, like his students, can become stronger and more knowledgeable.First, you’ll learn how to break down a recipe, the essential mixing methods, and even how to re-formulate any recipe to make it work to your advantage. Let’s say you want to make chocolate chip cookies but you only have a few tablespoons of flour left—using Ben’s Baker’s Percentages technique, you’ll be able to figure out how many cookies you can make. The second half of the book showcases over 30 core recipes with variations—each one includes a flow chart so you can bake your own adventure. You’ll be able to visually understand what makes a chewy chocolate chip cookie vs a crispy one and what it will take to get to your desired destination. Above all else, this book is a celebration of the art and science of baking: the ingredients, the recipes, and the concepts that make a baked good both technically successful and undeniably delicious.

Bring the spicy, magical, whimsical world of romantasy right into your home with these delectable recipes inspired by the foods, moods, people, and places in the books. Food looms large in romantasy stories, from the hearty breakfasts that warriors eat before battle, to the sumptuous candlelit banquets of roast meats that are served on holidays like the autumn equinox, to the honeyed or sugared sweet treats that lovers share during a rendezvous. If you are a fan of these novels—or if you need the perfect gift for someone else who is—this imaginative and colorful volume is sure to delight. The Romantasy Cookbook includes:Breakfasts and brunches to start a fantasy-filled day, like Aelin’s Mushroom Onion Scramble and Winter Solstice Ginger-Orange PancakesAppetizers ideal for a romantasy-themed book-club night, birthday party, or wedding shower, such as the Fairy Charcuterie Board for GrazingFeast-worthy main courses, from a Steak and Wild Rice Werewolf Bowl to an Autumn Equinox Pot PieDrinks, punches, and other libations, such as Cranberry Sangria Punch and Faerie Wine SpritzerLoads of fun and tasty desserts and sweets, from Starlight Jam Linzer Cookies to Xaden’s Mint Chocolate Cupcakes and beyondAuthor Gabriela Leon has devoted the last several years to recreating, for the modern kitchen, the best foods that romantasy heroes and heroines enjoy during their adventure-packed lives. With lots of color photos and including inspiring food-related quotations from the stories themselves, this inventive book will serve up years of delicious enjoyment for any romantasy fan.

Learn how to make bread simply and deliciously with three easy-to-master doughs for FOCACCIA, SANDWICH BREAD and PIZZA from the queen of dough behind your favorite viral bread-making videos on social media, Lacey Ostermann (@_lacebakes_). Lacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread.  * Focaccia dough can be baked into flavorful Chimichurri Focaccia, or turned into Cinnamon Raisin Bread or Roman-style Pizza. Any leftover focaccia can be turned into a Panzanella Salad.  * Sandwich Bread chapter teaches you how to make the perfect White or Wholewheat Sandwich Bread to top with Grilled Nectarine, Burrata and Hot Honey. Try rolling the dough into Cheesy Garlic Swirls or Cinnamon Caramel Monkey Bread for a fun twist.  * Pizza dough is prime time for topping creativity – make sure to try Lacey’s Roasted Pumpkin Pizza with Fresh Basil Pesto and use any leftover dough to make Flatbreads with Creamy Tzatziki Dip or fluffy Doughnuts. Bonus recipes for toppings, dips and sauces are included within the recipes to elevate your bakes – Hot Honey, Pink Pickled Onions, Homemade Ranch Dressing, Everything Bagel Seasoning and One-Minute Pizza Sauce are a few flavorful highlights. Lacey has taken her most-asked questions and feedback from home bakers and streamlined techniques to give you confidence and excitement about making and baking dough. There are even timelines to make sure you know how to make the bread work for you, so you don’t have to work for the bread.   Whether you’re a newbie to breadmaking or a seasoned pro, grab a bag of flour, pop on an apron and let’s dough!

The demand for more recipes for cakes that taste like cakes, but are actually packed with healthy nutrients like cauliflower, spinach, nuts, pumpkin seed protein and more, has resulted in "Blend & Bake 2". This book, like "Blend & Bake", is a collection of recipes that are all gluten-free, lactose-free, dairy-free, refined sugar-free and developed with organic ingredients. "Blend & Bake 2" is divided into sections with new recipes for easy nutritious Blend & Bake cakes, 5 minute cakes, an all vegan cake section, small cakes and slices and hot drinks.Don't let time stop you from baking healthier and delicious cakes: Pour all ingredients into a blender and blend until smooth, pour the batter into a baking pan and bake the cake: Blend & Bake.Author is Charlotte Nikoline Breindahl, Cand. Scient. in Sports Science, complementary hormone therapist with a great passion for baking and experimenting with exciting ingredients, and with an equally great interest in helping her clients and fellow human beings find balance in life.

Efterspørgslen på flere opskrifter til kager, der smager af kager, men som i virkeligheden er fyldt med sunde, nærende sager som blomkål, spinat, nødder, græskarkerne protein og meget mere, har resulteret i "Blend & Bake 2".Denne bog består ligesom "Blend & Bake" af opskrifter, der alle er glutenfri, laktosefri, mælkefri, fri for raffineret sukker og udviklet med økologiske ingredienser. "Blend & Bake 2" er opdelt i afsnit med nye opskrifter på nemme nærende Blend & Bake kager, 5 minutters kager, et helt vegansk kage afsnit, små kager og snitter samt varme drikke.Det skal ikke være tiden, der stopper dig fra at bage sundere og lækre kager: Hæld samtlige ingredienser i en blender og kør til en ensartet masse, hæld dejen i en bageform og bag kagen: Blend & Bake.Forfatter er Charlotte Nikoline Breindahl, Cand. Scient. i Sport Science, komplementær hormonterapeut med stor passion for at bage og eksperimentere med spændende råvarer, og med lige så stor interesse for at hjælpe sine klienter og medmennesker til at finde balance i tilværelsen.

Hannah Grant er tilbage! For to år siden udkom bestselleren The Cake Cookbook, der revolutionerede det at bage uden raffineret sukker og uden mælkeprodukter, og nu er Hannah klar med med opfølgeren.TV-kokken har i The Bake Cookbook bog udviklet nye, lækre opskrifter, baseret på dogmerne fra The Cake Cookbook. Så stadig ingen raffineret sukker, ingen mælkeprodukter og glutenfri muligheder i alle opskrifter. Med The Bake Cookbook får du blandt andet opskrifter på klassikere som jordbærtærte, fastelavnsboller, kardemommesnurrer, kanelkage, kransekage, pølsehorn, burgerboller og meget, meget mere. Lær herudover teorien bag glutenfri bagning, og bliv mester i det glutenfri bageunivers.

Sarah is all about perfection and is determined to make her bakes the best they can be! Her lifelong passion for baking and recipes passed down from her Grandma Nora and mum. Put on the kettle and follow Sarah on her adventure into brilliant bakes, delicious delights and scrumptious scones for you to enjoy making with the whole family!

Over 70 irresistible RECIPES for ITALIAN DESSERTS, cakes, tarts, pastries, gelato and more!CREAMY and INDULGENT, to LIGHT and REFRESHING, the authentic Italian recipes in this book CATER TO ALL TASTES.BESTSELLING author URSULA FERRIGNO imparts her knowledge of the sweet side of Italian cuisine through her passion for Italian food.Picture the scene ? you?re sitting in a delightful trattoria on the Amalfi coast on a warm summer?s evening after a day by the sea, enjoying a small slice of the melt-in-the-mouth torta that the waitress recommended. You walk back through the cobbled streets back to your hotel and spot a gelataria and can?t walk past without enjoying a scoop of the most delicious pistachio gelato you?ve ever experienced. Dolci Italiano holds the secret to bringing that feeling into your own kitchen with this unmissable collection of the best Italian desserts, cakes, tarts, biscuits and gelato.The collection is organised in the following delicious chapters: Torta (cakes), Pasticcini (small cakes & pastries), Crostate & Pani Dolci (tarts & sweet breads), Bisotti (cookies), Dolci (desserts), Gelato & Sorbet (ice cream & sorbets) and Regali (edible gifts). Recipes range from classics such as Lemon & Pistachio Torta, Cannoli (small filled pastry shells) and Sweet Ricotta Bread, to the more adventurous Bomboloni (small doughnuts), Pizza Dolce and Peach Cremolato. From ending the meal at a large family gathering, to a special bake for a festival or celebration or making some small treats to take when visiting friends or neighbours, there's a dessert for every occasion.

With Dolly's Desserts, one thing's for sure: there's always room for dessert! Get ready to indulge with 80 easy-to-follow recipes for brownie bakes, fruity freakshakes, and totally stacked pancakes. From Lemon Pie Blondies to Honeycomb Rocky Road, there's something for everyone - even the dog! - in this cracking collection of confectionery.

The complete guide to sourdough baking from breadmaking master Vanessa Kimbell, including instruction on all the fundamentals plus foolproof recipes for sweet and savoury bakes.

A guide to the craft of baking bread, featuring more than 60 recipes from the former head baker at San Francisco's Tartine and the founder of Copenhagen's Hart Bageri.

Drømmer du om at forvandle dine efterårs- og vintermåneder til noget helt særligt? Så er denne bog af to af Danmarks mest populære hyggeentusiaster og skabere af inspiration til det gode hjemmeliv, Sif Orellana og Vivian Christensen, lige noget for dig. I denne bog deler Sif og Vivian deres bedste tips til, hvordan du nemt kan indflette hygge i din travle hverdag og skabe et hjemmeliv fuld af velsmag, kreativitet og simple stjernestunder.Bogen er en hyldest til efterårets gyldne eftermiddage og vinterens stille aftener, fyldt med inspirerende og stemningsfulde billeder. Her finder du et væld af idéer til indretning, haveliv, blomster, madlavning, bagning, syltning, sæsonaktuelle aktiviteter og meget mere, der vil gøre din hverdag ekstra hyggelig.Lad dig inspirere af deres personlige historier og kreative input, og få et indblik i, hvad der driver deres egen passion for hygge og livsglæde. Denne bog er din guide til at skabe de mest magiske efterårs- og vintermåneder nogensinde.Format: (h) 22,5 cm x (b) 25,5 cm.

Bagedystvinder og kunstelsker Terese Sau Hansen forener i denne kombinerede bage- og kunstbog sine to store passioner. Med ambitionen om i bogstavelig forstand at gøre kunst spiselig for endnu flere mennesker, besøger hun tolv danske kunstnere i deres værksteder til en snak om deres værker, arbejdsmetoder og motivation. Tilbage i sit køkken fortolker Terese Sau Hansen hver enkelt kunstners fortrukne materialer og motiver i to opskrifter til både nye kagebagere og mere erfarne. Det er blevet til i alt 24 smukke og inspirerende kageværker med tilhørende opskrifter.Følgende kunstnere medvirker i bogen:Camilla ThorupGudrun HasleHenrik GodskIda KvetnyJohannes Holt IversenKasper JacekKrista RosenkildeMads Rafte HeinMathias Malling MortensenMie MoerkebergRune ChristensenSif Itona WesterbergIndbinding: Garnhæftet helbindsbog med tyk-løs-flad ryg, kapitælbåndPapir: 200 gr. Silk

A book that explores pudding's enduring popularity and why puddings remain the ultimate comfort food. Since the pandemic, sales of puddings are up 20% overall, written by a chef, this is a thorough cultural history of the pudding in all its incarnations.

Lindt are the experts in creating luxurious chocolate treats to make every moment magnificent.Discover simple yet blissful recipes using all your favourite Lindt products, including bars, truffles, spreads and pralines, tried and tested by the pioneers in chocolate. With plenty of gluten-free and vegan options too, there is an indulgence for everyone.From Ultimate Chocolate Brownies and Chocolate Orange Cheesecake to Caramel Ice Cream Hot Chocolate and Pistachio Panna Cotta, the Master Chocolatiers have thought of everything with these foolproof recipes using their iconic chocolates. They have featured everyday bakes, family-friendly builds and all-out showstoppers for special celebrations - including a whole chapter of festive creations to last you all year.

Baking Because Murder Is Wrong offers lovers of true crime podcasts and whodunit documentaries a delicious new way to indulge in mystery with over 30 bakes inspired by true crime tales.

Den her bog er til dig, der elsker pizza. Og dig, der elsker at nørde. Kom i mesterlære med bagerkokken Per Miljkovic-Bangert og mad-entusiasten Jakob Skovdal, der har en fælles passion for pizza. Du kan lære mere om grundprincipperne bag den gode pizza – fra valg af dejtype til pizzaspade – og få masser af inspiration til opskrifter fyldt med smag fra den klassiske Napoli-version til Detroit style pizza.

"A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level."--Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers "It's impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing."--Maurizio Leo, author of James Beard Award-winning The Perfect Loaf For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough. What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft. The Hungry Ghost Bread Book is a window onto one baker's artisan approach to sourdough bread--the culmination of his time in the tide of dough. Sourdough, declares Stevens, is not a style of bread. It is bread. The sourdough starter--the microbial community used to inoculate bread dough--transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens's unique approach to working with sourdough can be summed up by three tenets, each of which begins with "more." More hydration, more fermentation, and more heat in the oven. Inside these pages, you'll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You'll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including: Eight-Grain Bread Fig & Sage Bread Potato-Thyme Fougasse Sesame-Spelt Crackers Rosemary Walnut Scones The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder. "The Hungry Ghost feeds more than spirits with its spectacular breads."--Saveur (naming Hungry Ghost Bread a "Great American Bread Bakery")

What's the perfect ending to a homestyle meal... dessert, of course! In Our Favorite Dessert Recipes, Gooseberry Patch has gathered 60 easy-to-make sweets for all occasions. Buyers will love tucking Soft Molasses Cookies into lunchboxes, serving Aunt Maggie's Apple Crisp after dinner and treating friends to Chocolate Cabin Cake. For special occasions, try Pecan Pie Bars. Both made-from-scratch recipes and simple shortcut recipes are included. This little book also includes clever tips for decorating, sharing and gifting desserts... a feature Gooseberry Patch is known for!

The ultimate book of donuts!Learn how to perfect the beloved donut at home with Donuts. This delicious, colourful book features 21 donut recipes, from classic sugar-glazed, chocolate, and sugar and cinnamon, to strawberry and white chocolate, marshmallow and sprinkles, and apple crumble. With a comprehensive, step-by-step guide to making your own dough, easy-to-follow recipes for all the flavours imaginable, plus all the basics, this book will leave you never wanting store-bought donuts ever again!

In The Changing Tides, award-winning chef Roberta Hall McCarron shines a light on the abundance and quality of Scottish produce, and how it has inspired her delicious, hyper-seasonal approach to cooking. Includes over a hundred recipes for the home cook and also features a skills section with basic game and seafood prep.

SUNDERE KAGER er en kagebog uden sukker, mælk og gluten.Du behøver ikke være sundhedsfanatiker for at nyde godt af Tanja Thara Aakerlunds lækrekager, desserter og boller. Ideen bag Sundere Kager er derimod, at kager baseret pånødder og frugt skal blive lige så almindelige på kagebordet som de mere traditionelle kagermed hvedemel og sukker. Ikke kun fordi, de er sundere ernæringsmæssigt, men ganskeenkelt fordi de smager godt.Udgangspunktet for kagerne i Sundere Kager er, at de skal være billige, simple og lette atlave. Stort set alle ingredienser kan derfor købes i supermarkedet, og opskrifterne er lavetsådan, at der er mulighed for at udskifte ingredienserne med tilsvarende ingredienser, duallerede har derhjemme. På den måde undgås madspild og de der halvfyldte poser medting, du købte, fordi du skulle bruge en teskefuld i en opskrift, og så brugte du det ellersaldrig igen.

Aurion er navnet på Danmarks ældste økologiske og biodynamiske mølleri og bageri. Gennem et halvt århundrede har virksomheden ved Hjørring været centrum i en udvikling, som har gjort økologiske fødevarer til dansk hverdagskost.Aurion har været foregangsvirksomhed for genopdagelsen af gamle kornsorter som spelt, emmer, svedjerug og ølandshvede. Virksomheden har startet samarbejdet med økologiske og biodynamiske landmænd i Danmark, fostret idéen til madkultur- og formidlingscentret Kornets Hus og etableret det nye pengeinstitut Merkur Bank.Aurion – kraften fra Guldager fejrer 50-året for Aurions grundlæggelse. Fra den spæde start i 1974, da 45 mennesker dannede en forening, der skulle ”forhandle naturrene fødevarer i Hjørring”, frem til dagens fødevarevirksomhed med en omsætning på over 40 millioner kroner, 30 ansatte, bageri, mølleri, landsdækkende salg, eksport og internationalt samarbejde.