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Pizza Czar - Anthony Falco - Bog - Abrams - Plusbog.dk

Pizza Czar - Anthony Falco - Bog - Abrams - Plusbog.dk

In his comprehensive first book, legendary Pizza Czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe. If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map. Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/ For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/

DKK 241.00
1

Pizza Camp: Recipes from Pizzeria Beddia - Joe Beddia - Bog - Abrams - Plusbog.dk

Pizza Camp: Recipes from Pizzeria Beddia - Joe Beddia - Bog - Abrams - Plusbog.dk

Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.” Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than 50 iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can’t eat pizza every day), with plenty of vegetarian options. In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like: - Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza - Bintje Potato with Cream and Rosemary - Collard Greens with Bacon and Cream - Roasted Corn with Heirloom Cherry Tomato and Basil - Breakfast Pizza with Cream, Spinach, Bacon, and Eggs - And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia’s Pizzeria Beddia, a perennial entry in whatever ‘Best Pizza in America’ story is showing up in your Facebook feed, has no problem on that front.” — New York Times

DKK 211.00
1

Fox & Rabbit Celebrate (Fox & Rabbit Book #3) - Beth Ferry - Bog - Abrams - Plusbog.dk

Fox & Rabbit Celebrate (Fox & Rabbit Book #3) - Beth Ferry - Bog - Abrams - Plusbog.dk

Fox & Rabbit Celebrate is the third book in New York Times bestselling author Beth Ferry and illustrator Gergely Dudás’s graphic novel series. Fox and Rabbit are cooking up something very special for Sparrow’s birthday! Sparrow loves food, so Fox and Rabbit team up with Owl to create the world’s biggest pizza. But, since they don’t have the world’s biggest oven, they don’t know how to cook it. Fox and Rabbit decide to ask for help from Dragon. They’ve never met Dragon (who hopefully likes to eat pizza, not foxes or rabbits . . . ), but they find their courage together. Dragon wants to help but has never eaten pizza. In fact, Dragon has never had a friend or been to a birthday party before, either. It’s up to Fox and Rabbit to change all that! This third outing in the Fox & Rabbit series celebrates the ways in which differences can bring friends together. “Dudás’ full-color cartoon illustrations complement Ferry’s chipper tone and punny dialogue for an upbeat woodland romp.” — Kirkus Reviews Also available: Fox & Rabbit Fox & Rabbit Make Believe

DKK 90.00
1

Fox & Rabbit Celebrate (Fox & Rabbit Book #3) - Beth Ferry - Bog - Abrams - Plusbog.dk

Fox & Rabbit Celebrate (Fox & Rabbit Book #3) - Beth Ferry - Bog - Abrams - Plusbog.dk

Fox & Rabbit Celebrate is the third adventure in the graphic novel series from author Beth Ferry and illustrator Gergely Dudás for young readers, and it’s full of surprises. Fox and Rabbit are cooking up something very special for Sparrow’s birthday! Sparrow loves food, so Fox and Rabbit team up with Owl to create the world’s biggest pizza. But since they don’t have the world’s biggest oven, they don’t know how to cook it. Fox and Rabbit decide to ask for help from Dragon. They’ve never met Dragon (who hopefully likes to eat pizza, not foxes or rabbits . . .), so they find their courage together. Dragon wants to help but has never eaten pizza. In fact, Dragon has never had a friend or been to a birthday party before, either. It’s up to Fox and Rabbit to change all that! This third outing in the Fox & Rabbit series celebrates the ways in which differences can bring friends together. “Dudás’ full-color cartoon illustrations complement Ferry’s chipper tone and punny dialogue for an upbeat woodland romp.” — Kirkus Reviews Also available: Fox & Rabbit Fox & Rabbit Make Believe

DKK 110.00
1

The Barbuto Cookbook - Jonathan Waxman - Bog - Abrams - Plusbog.dk

The Barbuto Cookbook - Jonathan Waxman - Bog - Abrams - Plusbog.dk

“The recipes in this book, including the chicken, are simple affairs, often amounting to a centerpiece protein precisely cooked, then dressed with a salad or vegetable and sauce. His baked hake with leeks is a fine example. Cauliflower soup and cacio e pepe are two recipes worth whipping up on short notice. Pizza-making and pastas are covered in depth.” —Florence Fabricant, New York Times Here is a culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman. There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the first time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Chapters include: - Antipasti (includes soups) - Salads - Primi—Pasta, Risotto and Grains - Fish and Seafood - Poultry - Carne - Contorni—Vegetables - Sauces, Oils, and Pestos Jonathan and his team provide the necessary recipes and advice for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas (including clam pizza with new potatoes, crème fraiche, and parmesan; eggplant pizza with tomato, ricotta, and parsley; and sweet potato pizza with onion and mozzarella), gnocchi, spectacular desserts, and much more. Every recipe offered is a flavorful restaurant showstopper adapted for straightforward preparation at home. Whether you’ve dined at Barbuto in New York’s Greenwich Village or have just read reviews or heard about it from friends, dipping into Jonathan Waxman’s book is like a trip to the Italian restaurant of your dreams.

DKK 291.00
1

My Life in 24 Frames per Second - Rintaro - Bog - Abrams - Plusbog.dk

My Life in 24 Frames per Second - Rintaro - Bog - Abrams - Plusbog.dk

An autobiography penned in manga form from legendary anime director Rintaro, spanning his postwar childhood, his directorial debut, and the subsequent hit series and films, up to the present day The unsung legend of Japanese anime, Rintaro. Born in 1941 in Tokyo, Rintaro joined the Japanese animated film company Toei Animation in 1958 at the young age of 17. Even in his humble beginnings, when he was involved in putting the finishing touches on the animated film Legend of the White Serpent , Rintaro made unfathomable waves for anime as we know it, with Hayao Miyazaki citing it as a core inspiration in becoming an animator and director rather than a manga artist. In 1960, Rintaro transferred to Mushi Production, an animation studio established and overseen by the “god of manga” Osamu Tezuka himself. He made his directorial debut with the TV anime Astro Boy (1963–66) and served as the chief director for the first-ever full-color TV anime in Japan, Kimba the White Lion , which aired from 1965 and made peerless contributions to the development of technical Japanese anime culture during its early years. Rintaro returned to Toei in 1977 and began work on Jetter Mars. In 1978, his directorial work on Space Pirate Captain Harlock caught the attention of the then-president of Toei Animation, leading to his appointment as the director of the theatrical version of Galaxy Express 999 . Released in 1979, this film became a record-breaking hit. After being chosen by Haruki Kadokawa to direct Genma Wars in 1983, Rintaro shifted their main activities to studio Madhouse, directing major films such as The Dagger of Kamui , Yona Yona Penguin , and the critically acclaimed Metropolis . A unique journey that will take us from postwar Japan to the release of the film Metropolis in 2001, My Life in 24 Images per Second is a journey filled with encounters, opportunities, endless nights, jazz, cigarettes, but above all, cinema. Follow Rintaro’s memoir as key milestones in the history of Japanese animation are unearthed in insightful clarity.

DKK 209.00
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The Flavor of Wood - Artur Cisar Erlach - Bog - Abrams - Plusbog.dk

The Flavor of Wood - Artur Cisar Erlach - Bog - Abrams - Plusbog.dk

Most people don’t expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell?To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world’s most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters.A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.

DKK 123.00
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I Like This, You Like That - Linda Ashman - Bog - Abrams - Plusbog.dk

I Like This, You Like That - Linda Ashman - Bog - Abrams - Plusbog.dk

From acclaimed author Linda Ashman and illustrator Eve Coy comes I Like This, You Like That , a joyful picture book about making new friends and finding common ground. We’re opposites! / You’re right—we are. Like big and small. / Like near and far. But even when we disagree / I like you, and you like me. A rhyming friendship story told in two voices, this picture book follows two children as they try to discover what they have in common, from favorite toys to shaggy dogs to pizza toppings. With its gentle message and dynamic illustrations, this sweet story is sure to resonate with young readers. “This quietly beautiful celebration of childhood will appeal to a wide range of young readers and may inspire dialogue about constructive disagreement and respecting differences.” — School Library Journal (Starred Review)

DKK 134.00
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Eater - Hillary Dixler Canavan - Bog - Abrams - Plusbog.dk

Eater - Hillary Dixler Canavan - Bog - Abrams - Plusbog.dk

All the must-eat recipes from the most popular and influential restaurants across the country, brought to you by Hillary Dixler Canavan, the restaurant editor of the food and dining culture brand Eater and its dedicated team of experts Foreword by Stephanie Wu, Editor-in-Chief of Eater Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks. You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more. Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food— Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home. Includes Color Photographs and Illustrations

DKK 251.00
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Celebrate Today (Guided Journal): 365 Ways to Make Every Day a Holiday - Jessica Macleish - Bog - Abrams - Plusbog.dk

Celebrate Today (Guided Journal): 365 Ways to Make Every Day a Holiday - Jessica Macleish - Bog - Abrams - Plusbog.dk

Celebrate Today is a guided journal that provides a reason to revel every day of the year. It is inspired by the National Day Calendar, a compilation of appreciation days for everything from pizza to popsicles. Beginning in January and ending in December, each page is dedicated to trying something new, enjoying the little things, and feeling a sense of accomplishment by marking the passage of time in a journal. For example, March 5 is “Learn What Your Name Means Day,” so do a little research into your moniker and then write an acrostic poem based on its letters. Some days involve performing good deeds, others require eating a donut, and a few recommend a little soul searching. Illustrated by Hello!Lucky, a trendsetting design studio, the entire Celebrate Today collection includes a dot-gridded journal, a paperback notebook, and a book of stickers designed for decorating a planner.

DKK 149.00
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Taste the World in Marseille - Verane Frediani - Bog - Abrams - Plusbog.dk

Taste the World in Marseille - Verane Frediani - Bog - Abrams - Plusbog.dk

Filmmaker and journalist Vérane Frédiani presents a vibrant cookbook celebrating the multicultural, unclassifiable cuisine of Marseille. “The food has always been a reflection of its population, but it keeps getting better, more inventive.” — New York Times Style Magazine Situated on France’s southern coast along the Mediterranean Sea, Marseille is the country’s oldest city, and its unique character is shaped by its inhabitants and their remarkable culinary diversity. Marseille’s authentic flavors escape classification, as the seaport city offers an array of foods, ranging from French and Provençal to home cooking and gourmet. In this feast of a book, Marseille native and gourmand Vérane Frédiani captures a portrait of a city through its food and culinary figures. With 70 recipes that include pizza, couscous, seafood, and much more, Taste the World in Marseille offers something for every kind of food lover, and brings the city’s gastronomical recognition, cosmopolitan vibrancy, and remarkable history to readers living outside of its most iconic neighborhoods. Includes Full-Color Illustrations

DKK 211.00
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Salad Freak: Recipes to Feed a Healthy Obsession - Jess Damuck - Bog - Abrams - Plusbog.dk

Salad Freak: Recipes to Feed a Healthy Obsession - Jess Damuck - Bog - Abrams - Plusbog.dk

A USA Today and Publishers Weekly bestseller, Salad Freak features delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.” Foreword by Martha Stewart Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again. Includes color photographs

DKK 211.00
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Fake Meat - Isa Chandra Moskowitz - Bog - Abrams - Plusbog.dk

Fake Meat - Isa Chandra Moskowitz - Bog - Abrams - Plusbog.dk

In Fake Meat , bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving. “I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions. “I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table. “These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction Fake Meat is packed with 125 recipes that will satisfy every kind of meat craving, from a vegan Philly cheesesteak and a basket of wings to a rich, gooey lasagna. Other delicious recipes include: - Twenty-First-Century Seitan Burgers - Super Classic Chick’n Caesar Salad - Cauliflower Schnitz’l - Irish Beef Stew - Tempeh Bacon - Kate's Buffalo Tofu Wings - Cream Cheeze Dreamz - Beefy Broth Includes color photographs

DKK 241.00
1

Unmasked (Fright Watch #3) - Lorien Lawrence - Bog - Abrams - Plusbog.dk

Unmasked (Fright Watch #3) - Lorien Lawrence - Bog - Abrams - Plusbog.dk

Unmasked , the third book in Lorien Lawrence’s spine-chilling middle-grade Fright Watch series, follows the local monster mask maker—and a mask that comes to life on Halloween night. Having suffered from anxiety attacks since she was eight years old, creating monsters has become a sort of therapy for Marion Jones. When she sculpts and paints, her fingers don’t tingle, the heaviness lifts from her chest, and she can actually breathe. So instead of grabbing pizza and milkshakes after school like most other kids in South Haven, Marion holes up in her room, working away on her monsters. And it’s paid off, because she’s just finished her first full-face mask: a gruesome sea monster she’s named Winston. However, Halloween arrives with a Super Blue Blood Moon, and its powers somehow manage to bring Winston to life. To make matters worse, Marion’s crush, Tyler Dash, becomes the object of Winston’s possession as soon as he tries on the mask, turning him into a red-flannel-and Converse-high-top-wearing creature from Connecticut. Marion has no choice: She has to follow Tyler to the Halloween dance to try and stop him. Will she be able to figure out what’s happened to Tyler and stop the monster from wreaking further havoc on the school? Or has she made a real-life monster that’s here to stay?

DKK 141.00
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Health Nut - Jess Damuck - Bog - Abrams - Plusbog.dk

Health Nut - Jess Damuck - Bog - Abrams - Plusbog.dk

A USA TODAY bestseller, Health Nut is the playful, accessible, and irresistible cookbook from the nationally bestselling author of Salad Freak , Jess Damuck, that gives the genre a delicious update and challenges our expectations on what health food can be. "Remarkably down-to-earth . . . Approachable, beautiful food.” —Eater When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food. Health Nut gives the genre a delicious update, amping up the colors, textures, and flavors and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again. These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as: - Orange-Scented Tahini French Toast - Black Bean Tostadas with Avocado and Crispy Leeks - Tuna, Avocado, and Grapefruit with Seed Crackers - Charred Cabbage with Mushroom Butter - Peach and Burrata Caprese with Hot Honey - Charred Broccoli Salad with Almonds and Spicy Green Goddess - Zucchini and Pistachio Pesto Pizza - Halibut with Sungolds, Fennel, and Saffron - Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions - Mushroom “Carnitas” Tacos with Citrusy Radish Slaw - Broccoli Pasta with Peas and Pecorino - Date-Sweetened Carrot Cake - Oat Bars with Rhubarb Ginger Jam - Vegan Baklava Ice Cream

DKK 241.00
1

The Eater Guide to New York City - Eater - Bog - Abrams - Plusbog.dk

The Eater Guide to New York City - Eater - Bog - Abrams - Plusbog.dk

A comprehensive and must-have food-lover’s guidebook to New York City from Eater, the online authority on where to eat and why it matters. With Eater experts leading the way, explore the best restaurants, food trucks, specialty shops, and farmers’ markets, digging into New York City’s key flavors and food culture, learning from those who’ve shaped and defined how the city eats. Eater City Guide: New York is your go-to source for getting immersed in NYC’s famously vibrant and diverse dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, the guide offers vibrant, incomparable insight into the City That Never Sleeps and its one-of-a-kind food destinations and personalities. This book includes: - Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps - Guide to NYC essentials such as pizza, steakhouses, bodegas, and more - Brief history of the regional dining culture - Plenty of maps that break down the must-visit spots and shopping destinations neighborhood by neighborhood - Contributions from notable locals such as Philip Lim, Maangchi, and Alexander Smalls - Weekend trip itineraries to eating destinations in the North Fork, Montauk, and the Hudson Valley Built on the unrivaled authority of Eater’s networks of local writers and editors, who live and breathe their hometown food scenes, this book is perfect for locals and travelers alike who are hungry to explore the best the city has to offer, based on the advice of in-the-know NYC natives. Includes Color Illustrations

DKK 146.00
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Arty Parties - Julia Sherman - Bog - Abrams - Plusbog.dk

Arty Parties - Julia Sherman - Bog - Abrams - Plusbog.dk

In her follow-up cookbook to Salad for President , cook, writer, and artist Julia Sherman shows us how to apply an artist’s touch to our own home gatherings. Artists throw superior parties, and we can learn from their willingness to draw outside the lines, choose character over perfection, and find boundless joy in feeding family and friends. Cook, live, and host like an artist with inspired, easy recipes and playful hands-on experiments in the kitchen. Sherman shows you how to be the architect of your own uniquely memorable bash, whether that means a special breakfast for two, or a “choose your own adventure” meal that’s flexible enough to feed a crowd. Forget the codified markers of good taste— Arty Parties instead reveals that modern gatherings are less about “getting it right” and more about getting your hands dirty, building community, and taking risks in the kitchen and beyond. Featuring colorful food that is confident in its simplicity, Sherman shares easy-to-follow, healthy recipes that value imaginative flavor combinations over complexity: dishes like an avocado-lemongrass panna cotta, saffron tomato soup, coconut rice cakes with smashed avocado and soy-marinated eggs, and roasted broccolini and blood oranges with a creamy pepita sauce. This book also invites readers into the idiosyncratic gatherings of internationally acclaimed artists, from a chic office party in a Parisian art book publisher's atelier to an underground earth oven pizza party on a secluded hillside in Los Angeles. Woven throughout are Sherman’s own homegrown events that are relatable yet wonderfully experimental in tone. Utterly unique and beautifully designed, Arty Parties is a guide to creating meaningful experiences that nourish both the host and their guests in body, mind, and soul. Includes Color Photographs

DKK 278.00
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The Forest Feast for Kids - Erin Gleeson - Bog - Abrams - Plusbog.dk

The Forest Feast for Kids - Erin Gleeson - Bog - Abrams - Plusbog.dk

The Forest Feast for Kids includes the most kid-friendly vegetarian favorites from Erin Gleeson’s New York Times bestselling cookbook, along with 20 new recipes; ideas for kids’ parties; and easy-to-follow instructions for parents and children on techniques, measurements, and other helpful kitchen aides. “A lushly photographed and illustrated cookbook for young gourmets.” — School Library Journal Food blogger Erin Gleeson serves up kid-friendly vegetarian recipes that are quick, easy, and fun to make. Her full-color cookbook showcases the rustic simplicity of the fare through vibrant colorful photography of Gleeson’s beautiful home in the woods and of children cooking the dishes themselves. Each meal is simple and full of fresh and lively flavors that will appeal to kids. The natural beauty of Gleeson’s surroundings and the abundance of local produce serve as the inspiration for recipes such as: - Pesto Pepper Pizza - Rainbow Chard Quiche - Black Bean and Kale Tacos - Nutty Couscous - Lemon Ricotta Crostini with Honey - Carrot and Zucchini Ribbon Pasta - Butternut Quesadillas - Peanut Butter–Avocado Shake - Watermelon Smoothies - And more! In addition to its recipes—spanning meals, party food, snacks, and beverages—this cookbook includes ideas for crafty table decorations, an illustrated guide on kitchen safety, and a glossary of culinary terms. Featuring Gleeson’s own fanciful watercolor illustrations and hand lettering, this beautifully designed cookbook is perfect for foodies and parents looking for healthy recipes for children. It will delight fans of Gleeson’s blog and her bestseller, The Forest Feast , and any parent looking to inspire a child who shows an interest in helping in the kitchen. “This eye-catching cookbook is ideal for young foodies.” ― Booklist The Forest Feast series: The Forest Feast The Forest Feast for Kids The Forest Feast Gatherings The Forest Feast Mediterranean The Forest Feast Road Trip

DKK 168.00
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How to Be a Cat - Nikki Mcclure - Bog - Abrams - Plusbog.dk

How to Be a Cat - Nikki Mcclure - Bog - Abrams - Plusbog.dk

In Nikki McClure’s tender board book, a kitten practices the basics of feline behavior over the course of a day. A single word of text per spread teaches readers “how to be a cat”—how to stretch, clean, pounce, feast—while the striking paper cuts illustrate the kitten’s attempts to imitate an adult cat’s mastery of each skill. At times, the kitten triumphantly succeeds, and at other times the kitten struggles, in vignettes that range from whimsical to profound. A celebration of all things feline, How to Be a Cat also tells a universal story of mastering life skills, and of the loving relationship between parent and child.

DKK 97.00
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Edible Selby - Todd Selby - Bog - Abrams - Plusbog.dk

Edible Selby - Todd Selby - Bog - Abrams - Plusbog.dk

Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.Praise for Edible Selby:“Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.”- Alice Waters, owner of Chez Panisse Restaurant“Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!”- Simon Doonan, Barneys New York creative ambassador“Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.”- Thomas Keller, The French Laundry“Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.”—Food & Wine magazine“Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.”—New York Daily News“Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur“This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com

DKK 219.00
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Spooky Lakes - Geo Rutherford - Bog - Abrams - Plusbog.dk

Spooky Lakes - Geo Rutherford - Bog - Abrams - Plusbog.dk

Dive into the most mysterious waters around the world (if you dare) in Spooky Lakes , an illustrated nonfiction book from TikTok star and educator Geo Rutherford. An instant New York Times bestseller! From Geo Rutherford—the creator of the hit series Spooky Lake Month (over 65 million likes!)—comes this thrilling nonfiction book that plumbs the depths of 25 unusual lakes around the world. Backed by extensive research and packed with all-new content—including eerie and eye-popping watercolor illustrations in full color— Spooky Lakes takes readers on an adventure through weird and wild waters. Some of Earth’s strangest—and creepiest—wonders lie deep below the surface... There’s Lake Natron, a Tanzanian lake so briny that its waters can mummify any creature that touches its surface; Lake Maracaibo, a Venezuelan tidal bay where a constantly brewing storm sends an average of 28 lightning bolts per second into the water; and at the bottom of Lake Superior, the crew of the USS Kamloops —which mysteriously disappeared in 1921—remains somehow almost perfectly preserved to this day. Readers will learn not only about the science of hydrology, but why understanding the natural world is crucial to protecting it from pollution and climate change. Includes a glossary, bibliography, author’s note, and index. Includes These Spooky Lakes: Lake Superior (United States and Canada) Roopkund Lake (India) Lake Karachay (Russia) Lake Nicaragua (Nicaragua) Nyiragongo Lava Lake (Democratic Republic of the Congo) Toxic Lake (Romania) Yellowstone Hot Springs (Wyoming, Montana, Idaho, United States) Kaindy Lake (Kazakhstan) Cenotes (Mexico) Jellyfish Lake (Palau) Kaali Crater Lake (Estonia) Kawah-Ijen (Indonesia) Lake Vostok (Antarctica) Lake Maracaibo (Venezuela) Lake Nyos (Cameroon) Pitch Lake (Trinidad) Spirit Lake (Washington, United States) Qiandao Lake (China) Lake Chagan (Kazakhstan) Underwater Brine Lakes (Gulf of Mexico) Lake Natron (Tanzania) Crater Lake (Oregon, United States) Lake Guatavita (Colombia) The Shaft (Australia/near Mount Gambier) Lake Baikal (Russia)

DKK 182.00
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