里昂快乐 系列的*书籍 印刷量超过25万册。 天然快餐之乡莱昂（LEON）已转而开发一系列咖喱-灵感来自斯里兰卡，印度，泰国和缅甸以及肯尼亚，索马里和加勒比海地区的菜肴，共有100多种新食谱。 包括斯里兰卡波罗蜜和蔬菜咖喱，克什米尔羊肉罗根酱，瘦鲑鱼和椰子咖喱和胜鸡咖喱，以及美味的小菜和关于制作快速咖喱和配料调换的指导。 The latest book in the LEON Happy series - more than 250,000 copies in print. LEON, the home of naturally fast food, have turned their hand to creating a collection of curries - more than 100 new recipes inspired by dishes from Sri Lanka, India, Thailand and Burma, as well as Kenya, Somalia and the Caribbean. Find fiery, speedy, warming or creamy curries, plus everything you might want on the side, from fluffy flatbreads and perfect rice to crunchy relishes, garlicky greens and tangy pickles. If you want fast fixes with easy win
A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab. 引人入胜的*一手看当今迷人的食物趋势之一 - 烹饪和吃昆虫的做法 近年来，在西方，吃昆虫的概念已经兴起，媒体报道范围从耸人听闻的头条新闻到热情的新闻报道，关于经济利益。 然而关于他们的口味如何，他们作为配料的多样性以及如何将他们作
The first cookbook from three-star Michelin chef Gert De Mangeleer Even when Gert De Mangeleer is not working in his Michelin three-star restaurant Hertog Jan, he still believes that cooking should be all about passion and fun. In this book, he shares some of his favourite recipes which he prepares at home, for his family and friends. Don't expect to find complicated preparations in this book. These are simple dishes, surprising combinations of good products that are packed with great flavour. Gert also takes you on a journey, to the kitchens that inspire him. As a result, his first cookbook is a very personal book, full of dishes that are perfect for combining and sharing. Contents: How to Use This Inspiring Southern The Artisan Combination of Dishes
