Bøger udgivet af Grub Street Cookery

Peas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein. Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use - be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads. The useful kitchen tips offer insider knowledge about storage, soaking, and cooking times, utilization of leftovers, as well as timesaving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects for biodiversity, climate and environment, and a seasonal vegetable calendar. A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.

This unique guide updated, expanded and completely revised. In 2011, the food and farming charity Sustain published Knead to Know - the Real Bread Campaign's ground-breaking book for budding bakery businesses before Grub Street took over publishing it worldwide. Much has changed in the years since. Bakers in the Campaign's network have racked up a wealth of knowledge and experience to share, and so Real Bread Campaign coordinator Chris Young has completely re-written the book to produce this revised and expanded edition Knead to Know...more. In his foreword, "Bread Matters", Real Bread Campaign and Scotland the Bread co-founder, Andrew Whitley, writes: "This is a remarkable book. Not only because knowhow springs from every page and transforms into practical wisdom before our eyes, but because it has been fermented by the desire t do good." At around double the length of the original book, the new edition is even more packed with information and advice for star-up bakery entrepreneurs on business planning, equipment, surplus reduction, marketing and more. It goes on to help guide bakers expanding their businesses, including moving to larger premises, taking on staff members and wellbeing. Sandwiched between these wholesome slices are tasty titbits from genuine artisan Real Bread bakeries of all types and sizes. While mainly aimed at microbakers in the UK, the new edition includes advice specifically for readers in Australia, Canada, Ireland, New Zealand and the USA, where the original edition was also devoured.

Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu's confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, as well as low sugar creations and even superb decorative pieces for special occasions. There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste...as well as detailed step-by-step instructions for the most complex recipes.

Since 1998, Pierre Hermé has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Pâtisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Hermé offers a new story of gourmet patisserie created with vegetal products.What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Cowritten with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons...Pierre Hermé's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure.