V anglickém jazyku kuchařky od nakladatelství Artisan Division of Workman

At noma—four times named the world's best restaurant—every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of

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Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would fee

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There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining...

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From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book...

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There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of ...

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Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key ...

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For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine...

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A physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone...

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Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery...

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In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility...

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  591 Kč

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In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history...

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A cookbook of simple, delicious, empowering recipes from the man who really knows what men like...

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  906 Kč

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Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious...

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  791 Kč

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Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It's a chameleon and can take on any flavor and texture. In her first cookbook, food blogger ...

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Eat the rainbow. Cook Colour celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating...

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  962 Kč

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When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks...

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Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables...

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Inspired by the world's embrace of Italy's ever-popular bubbly and refreshing Aperol spritz, Just a Spritz is an expansive collection of 50 easy, low- or no-alcohol fizzy, flavourful cocktails perfect for imbibing any time of year...

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A Field Guide to Cheese is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins with a history lesson on the creation of cheese...

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Kinfolk - launched to great acclaim and instant buzz in 2010 - is an independently owned quarterly magazine about understated, unfussy entertaining. Both the content and the aesthetic reflect a desire to go back to simpler times; ...

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