一个古怪，精美的照片收集美味和创意北欧烘焙食谱的灵感来自大自然。 从丹麦的hygge（或 舒适度 ）概念到瑞典的fika（或 咖啡休息时间 ），谈到享受生活中的美好事物，北欧国家倾向于*好地了解。贝克兰透露，甜点也不例外。由着名Instagram客户背后的挪威平面设计师，面包师和摄影师Marit Hovland撰写，这本美丽的食谱书是对我们周围世界的美妙创意和美味致敬，让喜爱烘焙的爱好者，手工制作，自然，和所有事情斯堪的纳维亚。 凭借50个诱人的甜点食谱和140张令人惊叹的彩色照片，贝克兰和眼霜一样，对眼睛来说也是一种享受。专注于纯度，季节和品质，Hovland提供更甜美，更有趣的方式，迎合像Magnus Nilsson这样的厨师喜欢的新北欧烹饪潮流。她的每一个烹饪创作都体现了 灵感随处可见 的信念，这些创意复制了自然界*引人注目的方面。从巧克力海贝壳到可

In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

What's the secret to making foolproof friands? How do you bakethe perfect piped cookie dough pinwheel? And what puts the snap inthe very best ginger snaps? Find out in "Field Guide to Cookies", ahandy pocket reference to more than 100 cookie recipes, completewith the fascinating historical background (the first known recipefor brownies was published in the 1897 Sears, Roebuck Catalogue),season (April 9 is Chinese Almond Cookie Day), and helpful bakingnotes for each delicious variety, from traditional favourites tomore exotic concoctions from all over the world. Including drop,bar, piped, rolled, puffed, sandwich, savoury, and mouldedvarieties, every cookie is illustrated in glorious full colour,with step-by-step instructions on how to prepare, bake, serve, andstore your creations. Gooey, delicious, home-baked confections arejust minutes away with "Field Guide to Cookies" in your pantry!

那是不起眼的东地中海梅兹菜，偷走了我们的心-谁曾想到一碗捣碎的鹰嘴豆能尝起来像魔术？鹰嘴豆泥已成为所有现代冰箱中必不可少的物品，无论是用面包棒蘸酱，在面包上涂些泡沫以使烤肉串或三明治都具有风味，还是单独作为主餐的一部分提供。自制鹰嘴豆泥在许多方面都优于商店购买的鹰嘴豆泥：酸味更小，新鲜的风味更浓烈且组合起来便宜。此处作者Dunja Gulin分享她制作完美的自制鹰嘴豆泥的技巧和窍门，以便您每次都能恰到好处地获得风味平衡和质地。经典的组合通常是鹰嘴豆，柠檬汁，大蒜和芝麻酱，但这种基本配方用途广泛，非常感谢您可以吸收的所有风味。鹰嘴豆泥是 其中的食谱，包括洋葱果酱鹰嘴豆泥，印尼风味鹰嘴豆泥，烤茄子品种以及腰果和鳄梨的混合物。甚至还有一章北斗星，其中包括薄煎饼，皮塔饼面包和芝麻煎饼，还有关于鹰

Product Details 基本信息 ISBN-13 书号 9780394721774 Author 作者 Child, Julia Pages Number 页数 648页 Publisher 出版社 Knopf Publishing Group Publication Date 出版日期 1983年09月12日 Product Dimensions 商品尺寸 2.29x1.78x1.78 cm Shipping Weight 商品重量 1079g Language 语种 ENG Book Contents 内容简介 The sequel to the classic "Mastering the Art of French Cooking" Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of p

Coffee has never been better, ormore interesting, than it is today. Coffee producers have access tomore varieties and techniques than ever before and we, asconsumers, can share in that expertise to make sure the coffee wedrink is the best we can find. Where coffee comes from, how it washarvested, the roasting process and the water used to make the breware just a few of the factors that influence the taste of what wedrink. Champion barista and coffee roaster James Hoffmann examinesthese key factors, looking at varieties of coffee, the influence ofterroir, how it is harvested and processed, the roasting methodsused, through to the way in which the beans are brewed. Country bycountry - from Bolivia to Zambia - he then identifies keycharacteristics and the methods that determine the quality of thatcountry's output. Along the way we learn about everything from thedevelopment of the espresso machine, to why strength guides onsupermarket coffee are really not good news. This is the first bookto chart the coffe

"对于每个想了解更多杜松子酒的人来说，这是一本*完整可靠的指南 涵盖了世界上*好的杜松子酒，历史和生产方法，以及帮助杜松子酒在全球取得成功的国家。 从用本地植物小批量生产的杜松子酒，到制造世界上*受认可的杜松子酒品牌的大型设备，《杜松子酒世界地图集》探讨了从植物到瓶装酒的方方面面：植物的生长和收获方式和地点，以及它们对杜松子酒味道的影响；制造商及其品牌背后的故事；杜松子酒的确切制造地点和制造方式；以及每个国家值得尝试的*佳范例。 全球鸡尾酒也包括在内，包括一些*著名的杜松子酒混合饮料的历史和原产国。" Excellent' - Susy Atkins, the Telegraph For everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global

Witty, one-of-a-kind imaginative cupcake designs using candiesfrom the local convenience store. America's favorite foodphotography team, responsible for the covers of America's topmagazines, shows how to create funny, scary, and sophisticatedmasterpieces, using a zipper lock bag and common candies and snackitems.With these easy-to-follow techniques, even the mostkitchen-challenged cooks can - raise a big-top circus cupcake tierfor a kid's birthday - plant candy vegetables on Oreo earthcupcakes for a garden party - trot out a line of confectionery"pupcakes" for a dog fancier - serve sausage and pepperoni pizzacupcakes for April Fool's Day - bewitch trick-or-treaters withchilly ghost chocolate cupcakes - create holidays on icing withturkey cupcake place cards, a white cupcake Christmas wreath, andEaster egg cupcakes No baking skills or fancy pastry equipment isrequired. Spotting the familiar items in the hundreds of brilliantphotos is at least half the fun.

A fascinating interpretation of how the body functions tomaintain good health and addresses all kinds of ailments withspecific nutritional approaches. A pioneering nutritionclassic.

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

This title features 100 all-natural, delicious recipes thatare all free of lactose, saturated fats, cholesterol, and cruelty.From classic breads, cakes, and desserts to imaginative newcreations, the recipes in this book eliminate the dairy and eggswithout reducing the flavour. These homemade delights have beentaste-tested to tantalizing perfection. Each bite proves thatvegan-baked goods can be just as delectable as their animal-productcounterparts. Whether one is motivated to do something positive forthe earth, to show compassion for animals, or to be good for one'shealth, these quick-to-make, easy-to-bake recipes offer a provennew approach for novice bakers and professional pastry chefs alike."The 100 Best Vegan Baking Recipes" features alternatives forfavourites like cupcakes, brownies, and chocolate chip cookieswhile also offering treats such as lime coconut bars, blueberrystreusel muffins, and rosemary focaccia. The author refrains fromexotic ingredient lists while presenting straightforward guidan