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The Modern Proper (eBook, ePUB)

Get the most out of your time in the kitchen with these 100 fast, instant-classic dinners that everyone will love. For pretty much everyone, life gets busybut you still want to cook up a good meal, ideally one that's accessible, efficient, and doesn't sacrifice any of the delicious flavors you love. The creators of the popular website The Modern Proper are all about that weeknight dinner, and now, they're showing you how to reinvent what proper means and be smarter with your time in the kitchen to create meals which will bring friends and family together at the table. The Modern Proper will expand your "go-to" list and help you become a more intuitive, creative cook. Whether you're a novice or a pro, a busy parent or a workaholic, this book will arm you with tools, tricks, and shortcuts to get dinner on the table. Every ingredient is easy to find, plus you'll find plenty of swaps and options throughout. Each of the 100 recipes (some all-time fan favorites and many brand-new) includes prep time, cook time, and quick-reference tags. These include: -Stuffed Chicken Breast with Mozzarella and Creamy Kale -Stir-Fried Pork Cutlets with Buttermilk Ranch -Sweet Cider Scallops with Wilted Spinach -Tofu Enchiladas with Red Sauce -And more! With recipes to feed a crowd, an entrée for every palate, a whole chapter of meatballs, and plenty of pantry essentials, The Modern Proper is the new essential cookbook for any and all food lovers.

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Price: 16.38 EUR excl. shipping

Langdon Hall: A Cookbook

From Langdon Hall Country House Hotel & Spa-the luxury Relais & Châteaux property in Canada-comes award-winning Chef Jason Bangerter's stunning collection of recipes in a deluxe cookbook. Nestled within the Carolinian Forest in southwestern Ontario, Langdon Hall is one of the country's most gorgeous country house hotels. Renowned for exquisite cuisine that changes with the seasons to reflect the reaps of the harvest-wild produce growing in abundance on the property and the bounty of the kitchen gardens-Chef Jason Bangerter offers guests an unforgettable dining experience. In the spring this might mean Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat, and the summer might inspire Sea Scallops with White Beet Purée and Beetroot Cream. Upon the arrival of first frost, seasonally inspired dishes include Autumn Squash Soup with Sweetbreads, Chestnuts and Orchard Apple, or Sweet Corn and Mustard Caramel with Brown Butter Pound Cake and Popped Sorghum. Snow-covered months of winter offer comforting dishes like Beef Short Rib and Rutabaga with Black Truffle and Madeira Jus, or a decadent Milk Chocolate Tart with Cocoa Crust and Passion Fruit. Langdon Hall: A Cookbook, is a stunning collection of seasonally inspired recipes with notes on techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors. Featuring gorgeous food and location photography throughout, readers will be transported to the century-old luxury estate. Some of the dishes are ambitious and others are simpler and come together easily-all within the reach of the home cook.

Shop: buecher
Price: 31.99 EUR excl. shipping

The Modern Proper: Simple Dinners for Every Day (a Cookbook)

Get the most out of your time in the kitchen with these 100 fast, instant-classic dinners that everyone will love. For pretty much everyone, life gets busy—but you still want to cook up a good meal, ideally one that's accessible, efficient, and doesn't sacrifice any of the delicious flavors you love. The creators of the popular website The Modern Proper are all about that weeknight dinner, and now, they're showing you how to reinvent what proper means and be smarter with your time in the kitchen to create meals which will bring friends and family together at the table. The Modern Proper will expand your "go-to" list and help you become a more intuitive, creative cook. Whether you're a novice or a pro, a busy parent or a workaholic, this book will arm you with tools, tricks, and shortcuts to get dinner on the table. Every ingredient is easy to find, plus you'll find plenty of swaps and options throughout. Each of the 100 recipes (some all-time fan favorites and many brand-new) includes prep time, cook time, and quick-reference tags. These include: -Stuffed Chicken Breast with Mozzarella and Creamy Kale -Stir-Fried Pork Cutlets with Buttermilk Ranch -Sweet Cider Scallops with Wilted Spinach -Tofu Enchiladas with Red Sauce -And more! With recipes to feed a crowd, an entrée for every palate, a whole chapter of meatballs, and plenty of pantry essentials, The Modern Proper is the new essential cookbook for any and all food lovers.

Shop: buecher
Price: 28.99 EUR excl. shipping

Eyes to See (eBook, ePUB)

Vision is the sense by which we and other animals obtain most of our information about the world around us. Darwin appreciated that at first sight it seems absurd that the human eye could have evolved by natural selection. But we now know far more about vision, the many times it has independently evolved in nature, and the astonishing variety of ways to see. The human eye, with a lens forming an image on a sensitive retina, represents just one. Scallops, shrimps, and lobsters all use mirrors in different ways. Jumping spiders scan with their front-facing eyes to check whether the object in front is an insect to eat, another spider to mate with, or a predator to avoid. Mantis shrimps can even measure the polarization of light. Animal eyes are amazing structures, often involving precision optics and impressive information processing, mainly using wet protein - not the substance an engineer would choose for such tasks. In Eyes to See, Michael Land, one of the leading world experts on vision, explores the varied ways in which sight has evolved and is used in the natural world, and describes some of the ingenious experiments researchers have used to uncover its secrets. He also discusses human vision, including his experiments on how our eye movements help us to do everyday tasks, as well as skilled ones such as sight-reading music or driving. He ends by considering the fascinating problem of how the constantly shifting images from our eyes are converted in the brain into the steady and integrated conscious view of the world we experience.

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Price: 13.95 EUR excl. shipping

Die Smoker-Bibel

Das perfekte Barbecuefür Liebhaber außergewöhnlicher Fleischgenüssekaum zu überbietende Bandbreite an Rezeptenaußerdem eine ganze Reihe an Beilagen und DessertsCheryl und Bill Jamison sind dem Smoken seit Jahren im wahrsten Sinne des Wortes verfallen und haben ihr Wissen und ihre Erfahrung mit der Essenszubereitung im Smoker in einem umfangreichen Buch zusammengestellt, dass ohne Übertreibung seinen Titel "Smoker-Bibel" trägt.Sollte jemand in diesem Kompendium nichts finden, was ihm das Wasser im Mund zusammenlaufen lässt, dann ist Fleisch sicherlich nicht das favorisierte Nahrungsmittel - obwohl die Jamisons längst nicht nur Fleisch smoken, aber das ist eine ganz andere Geschichte. A propos Geschichten: Fast allen Rezepten geht eine kurze, anekdotenhaften Einleitung voran, in der der Leser entweder Fakten zum folgenden Gericht oder Erfahrungen des Autorenpaars mit der Zubereitung desselben erfährt.Ob Schwein, Rind, Lamm, Fisch, Geflügel oder Vegetarisch - beim Garen im Rauch entwickeln die Gerichte ein einzigartiges Aroma, das je nach verwendeter Holzart von markant-würzig bis fruchtig-süß variieren kann. Im Zusammenspiel mit der besonderen Würze durch Marinaden, Rubs, Mopps oder Saucen gelingen so unglaublich zarte Rippchen, herrliche saftige Sirloin-Steaks oder fantastisch würziges Ratatouille.low & slow lautet das Geheimnis der populären Barbecue-Variante im Niedrigtemperaturbereich, doch erst mit den richtigen Rezepten und vielen Tipps und Tricks gelingt das perfekte Barbecue. Und so präsentiert die Smoker-Bibel in über 300 Rezepten nicht nur die besten Klassiker und neue Leckerbissen, sondern bietet auch zahlreiche Snacks zur Überbrückung der Wartezeit.Köstliche Beilagen, Salate, Relishes und Brote vom Smoker und aus der Küche, Pasta und Pizza sowie unwiderstehliche Desserts und sogar einige Cocktails und edle Tropfen machen Lust auf mehr - denn gerade durch seine Vielseitigkeit wird der Smoker zu etwas ganz Besonderem.Neben Klassikern wie Pulled Pork und Beef Brisket in allen möglichen Variationen ist die Bandbreite der Rezepte kaum zu überbieten: Jungle Prince Scallops, Peppered Catfish, Minted Chops, Stuffed Veal Roast oder Jalapeno-Lime Shrimp - das sind nur einige wenige der zahlreichen Appetit machenden Mahlzeiten, die allesamt im Smoker zuzubereiten sind. Daneben gibt es auch eine ganze Reihe von Beilagen und Desserts, die - ohne Smoker - leicht vorzubereiten sind und dann ohne viel Aufwand fertiggestellt werden können, wenn der Pitmaster seine Arbeit erledigt hat."Die Smoker-Bibel" ist eine gleichermaßen sinnvolle, wie auch anregende Ergänzung zu unserem Bestseller "Das große Smoker-Buch" und dürfte schon bald neben manch einer Side-fire-Box seinen Platz finden.

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Price: 30.80 EUR excl. shipping

Spring Tides (eBook, ePUB)

'This is my earliest memory. I am three years old and I sit in the bottom of my great-uncle's pot boat and take off the bands from the lobsters' claws. The deepest of blues, they creak over the bilges with robotic limbs towards my father's bare feet as he rows. Over the scent of the herring bait I can smell the fresh, sweet smell of wrack on the shore. This book has come out of over twenty years of studying the sea and trying to protect it, and a lifetime of loving our other world beneath waves. The sea is my work and my passion. I have been its advocate in situations where I must be reasoned, considered and evidence-based. But, I am also seduced and obsessed by the infinite diversity of the sea, its breath-stopping beauty and capacity for surprise. I have stood frozen in primitive fear as a basking shark, its granite skin dappled by sunlight, looms under the boat for long seconds. I have dived on our cold water horse mussel reefs, where the queen scallops are encrusted in golden sponges and the crimson squat lobsters wave their claws in the current, laughing with delight into my regulator. I have breathed deep on the bow of a scallop dredger in the twilight before dawn as we make our way to the fishing grounds, the crew on the deck smoking in silence as the sun begins to rise out of the dark, silver sea.'In Spring Tides, marine biologist Fiona Gell tells the story of a pioneering project to create the very first marine nature reserve on the Isle of Man. Growing up in a traditional fishing family on the island, Fiona spent her time on her grandfather's boat, listening to stories from the local fishermen and combing the beach for mermaid's purses and whelks' eggs. She developed a lifelong love of the sea and Manx culture, and on her return to the island after twelve years away studying marine life, she led a three-year-long struggle to protect an area called Ramsey Bay and the precious emerald green eelgrass forests which grew there. With scientific insight and spellbinding prose she perfectly captures the wonder of island life, from the intricate beauty of bright pink maerl, to the enormity of giant basking sharks spotted off the cliffs of the bay. This beautiful story from a small island reveals the transformative power of the sea, and the importance of protecting it for future generations.

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Price: 7.99 EUR excl. shipping

The Ritz London (eBook, ePUB)

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday 'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ 'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer 'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine 'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com '... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality 'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers Weekly The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

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Price: 0.99 EUR excl. shipping