Bøger af P Gramp

Sauces, Sauce Recipes, Sauce Bible, Sauces for Pasta, Salsas, Chutneys, Hot Sauces, Sauces Classical and Contemporary Sauce Making, the only Sauce Cookbook you will ever need. In the 1970s, '80s and '90s Nouvelle cuisine replaced the Haute and Classic cuisine movements with cream and butter replacing meat stocks and rich sauces. Broths, deglazed pans, simple vinaigrettes and sweet and savory purees made sauces lighter and more delicate, under-and-around embracers rather than over-the-top smotherers. Artistic smears across Michelin- starred plates arrived and the Fusion movement gave us dipping sauces before Molecular Gastronomy offered us foams, gels and dehydrated 'soils' as sauce replacements. Volume 3 of The Culinary Library, with over 300 recipes, embraces all of these saucy characters, even the quirky ones. For beginners and professional cooks who want to know everything about the world of sauce making this is the ultimate reference and cookbook. Trained at The Cordon Bleu and Elizabeth Russells in London and working as a professional chef in Knightsbridge and Mayfair and as a food lecturer and demonstrator, lends both the weigh of practical and professional experience to this work. The subject of Sauces can be intimidating to cooks but the clear and concise explanations, descriptions and recipes deliver hundreds of classic and modern sauces to your kitchen. More than 300 recipes for sauces ranging from the 5 classic French mother sauces and their derivatives to Asian sauces, dessert sauces, modern sauces, salsas, chutneys, curries, chipotle creams, coconut mint raitas and molecular gastronomy foams and soils to mention but a few. The extensive sauce pairing and recipe chapters help cooks use the sauces to their greatest advantage, partnering meat, fish, chicken, vegetables, pasta, and desserts. Mastery of the Sauces is timeless reference and cookbook essential in any kitchen.Volume 1, Alchemy of the Mortar & Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils.Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces. THE most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4 is on Soups, and Volume 5, Salt & Pepper. Volume 6, The Ultimate Guide to Cooking Eggs due for release in September 2017 ***** 5-star cookbook series.

This wonderful Circus inspired picture book from The Culinary Children's Library is for toddlers and young children. With wonderful illustrations, rhymes and recipes to make with adult supervision it is a re-formatted version of Food for Elephants for older readers. Suited to Children from 2-14 years. A fun cookbook for children of all ages.With full page color illustrations in the format of a picture book it has a rhyming story for each of the circus characters which builds to an ending where they are all set free. The recipes have been specifically designed for developing palates but are easily mastered by young cooking enthusiasts, with adult supervision, from 2-14 years of age. Each recipe is part of a magical, rhyming story line of the circus and its animals which include the Runaway girl, giraffe, zebra, hippo, tiger, lion and of course the elephant. Recipes include caramel coated popcorn, healthy beansprout wraps, striped pasta, oven baked crumbed cutlets, soft meatballs in a cream sauce that children love and similar to the ones Ikea serve, a fried rice, salad, banana dessert and chocolate peanut clusters. For toddlers who love finger food to fussy eaters the recipes have been developed so children can not only make them but also enjoy and share them with family and friends. The full page color pictures are so delightful and have been arranged one per page so you will can buy a second book just to frame them for your child's bedroom. The illustrations framed would make a wonder gift in themselves. This is a versatile and morally sound children's rhyming picture book had been designed by The Culinary Children's Library to add magic to cooking with and for children and with recipes that will delight children and adults alike. The baby elephant and colored pages has been designed for younger readers but the book has also been re-formatted with a different title, covers and white pages more suited and appealing to older children.

For amateur and professional cooks and gardeners alike this is the definitive cook and reference book on edible flowers and micro greens. With over 100 recipes that will bring edible flowers and green leaves into your kitchen this easy-to-use cookbook includes recipes for picking, storage and preservation of edible flowers & leaves, candied & crystallized flowers, betel leaf green papaya salad, candied mint leaves, tempura, flower ice bowls, flower waters & jellies, perilla, pandan and Asian green recipes, confetti scones, chive blossom scape soup and vinaigrettes. We are also lucky enough to be able to share exclusively with our readers a recipe provided specifically for publication in this volume of The Culinary Library from one of Australia's most awarded and respected chefs, Dan Hunter. His rhubard, licorice, almond and citrus dessert with edible flowers and leaves can be found on pages 145-148 of Edible Flowers & Leaves and a google image search will show you just how amazing this dessert is and how lucky we are to have Dan's generous support. There is a comprehensive chapter on microgreens, what they are and how to grow them. Experienced gardeners will find this exciting and those new to gardening might find the inspiration to begin. And for the romantics at heart, we have a comprehensive history, explanation and list of emotional meanings of flowers in the Floriography section. If you like gardening and growing your own flowers and vegetables, like to cook and plate beautiful food, are a vegetarian or vegan then this book is going to give you a whole new direction and enthusiasm for plants. The reference and cookbook series essential in any kitchen. Volume 1, Alchemy of the Mortar & Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils. Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces. THE most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4, Soups. Volume 5, Salt & Pepper.Volume 6, The Ultimate Guide to Cooking EGGS due for release in October 2017.The only technical cookbook series for chefs and beginners alike.

A comprehensive cooking bible from The Culinary Library on the World's greatest soups with over 300 recipes, with additional chapters on garnishes, thickeners, history and terminology. This is the 4th volume in a 20 book series of a building Culinary Library suitable for beginners and professional cooks alike with volumes on culinary techniques, specific foods, food groups and tools. The reference and cookbook series essential in any kitchen. Volume 1, Alchemy of the Mortar & Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils. Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces is most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4, Soups, recently been released in JULY 2015 and Volume 5, Salt & Pepper and Volume 6, Water, are due for release later in 2016.***** 5 star cookbook series.

A comprehensive cookbook for chefs and beginners alike exploring the world of Salt and Pepper. Includes a brief History, Types, and Uses for both salt and pepper as culinary ingredients. Extensive recipes using salt and pepper together as well as individually.

This engaging first counting book with its delightful illustrations of snowmen will delight toddlers and young children from pre-school to kindergaten. Follow the 10 little snowmen as they count down from 10-1 with a rhyming verse for each illustration, an inevitable meltdown and a new beginning at the end.

A wonderful, rhyming counting book with the added fun of encouraging your toddlers and young children to make animal noises as they love to do. With delightful animal characters to help your children learn the numbers 1-10 this colorful picture book is suitable for toddlers and beginner readers from 1-7 years.