chef cuisine

Dagfrid n'a aucune envie de préparer le banquet des chefs. C'est peut-être un honneur, mais c'est aussi très injuste. Parce que chez les Vikings, les filles doivent cuisiner le poisson qui pue, pendant que les garçons se préparent à leur avenir de guerriers ou de navigateurs. Et le frère de Dagfrid, lui, a plutôt l'air de se préparer à ne rien faire du tout. En attendant, ce banquet ne va pas se faire tout seul...

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Overcooked! 1 & 2 et tout le contenu additionnel, rassemblés et remasterisés dans cette délicieuse édition définitive. Des centaines de niveaux de gastronomie chaotique en coopération vous attendent. Un mode multijoueur en ligne incluant un chat vocal a été complètement intégré pour la première fois dans Overcooked! Embarquez vos amis dans des cuisines chaotiques avec les modes multijoueur et multiplateforme avec file d'attente partagée, vous allez vite vous retrouver en pleine action culinaire ! De nouveaux environnements, de nouveaux chefs et une belle pagaille cullinaire vous attendent, exclusivement dans Overcooked! All You Can Eat Nouvelles fonctionnalités permettant au plus grand nombre de rejoindre la frénésie culinaire, une interface ajustable, des textes adaptés à la dyslexie ou des options pour les daltoniens.

The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients , and its fascinating history, as never before Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives, the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality and culinary spirit of the Emerald Isle.

FINALE Deutscher Popliteraturpreis 2026Der Ich-Erzähler im neuen Roman von Stefan Sommer hat alles und nichts: Als erfolgreicher Techno-DJ wird er auf private Partys von Superreichen eingeflogen, lässt sich von Haute-Cuisine-Chefs bekochen, nächtigt in Grand Hotels. Ein luxuriöses Leben zwischen Helikopterflügen, Infinitiy-Pools, Champagner und den immer groteskeren Wünschen eines Superstars, der von sich und der Welt gelangweilt ist. Dazwischen: Loneliness. Designerdrogen und Schmerzmittel helfen nur vorübergehend, und auch Christian, ein verheirateter Mann, ist schnell wieder aus dem Leben des DJs verschwunden. Während seiner gnadenlosen Hetze um die Welt erkennt der Erzähler irgendwann, dass er davonläuft: Vor dem Verlust der Mutter, die Jahre zuvor verstorben ist. Seither trägt er ihre Lieblingsblumen als Tattoo auf der Haut – ein zarter Versuch, der Härte der Erfolgsindustrie etwas entgegenzusetzen. Partypeople blickt mit kalter Komik in die Welt des großen Geldes: erzählt von Rich Kids, Tech-Oligarchen, performativer Männlichkeit und neuem Kapitalismus. Man hofft auf einen Ausweg, und ahnt doch, dass es keinen geben kann.Der Gesellschaftsroman unserer Zeit – im Takt der Social-Media-GenerationRadikal zeitgenössisch: über Selbstdarstellung, Erfolg und Erschöpfung im Zeitalter der permanenten Öffentlichkeit.Zwischen DJ-Pult in Versailles und Luxushotels auf Mykonos – ein sprachmächtiges Feuerwerk voller Provokation und Glamour.Für Leser:innen, die den popkulturellen Gesellschaftsroman der Gen Z suchen.

FINALE Deutscher Popliteraturpreis 2026Der Ich-Erzähler im neuen Roman von Stefan Sommer hat alles und nichts: Als erfolgreicher Techno-DJ wird er auf private Partys von Superreichen eingeflogen, lässt sich von Haute-Cuisine-Chefs bekochen, nächtigt in Grand Hotels. Ein luxuriöses Leben zwischen Helikopterflügen, Infinitiy-Pools, Champagner und den immer groteskeren Wünschen eines Superstars, der von sich und der Welt gelangweilt ist. Dazwischen: Loneliness. Designerdrogen und Schmerzmittel helfen nur vorübergehend, und auch Christian, ein verheirateter Mann, ist schnell wieder aus dem Leben des DJs verschwunden. Während seiner gnadenlosen Hetze um die Welt erkennt der Erzähler irgendwann, dass er davonläuft: Vor dem Verlust der Mutter, die Jahre zuvor verstorben ist. Seither trägt er ihre Lieblingsblumen als Tattoo auf der Haut – ein zarter Versuch, der Härte der Erfolgsindustrie etwas entgegenzusetzen. Partypeople blickt mit kalter Komik in die Welt des großen Geldes: erzählt von Rich Kids, Tech-Oligarchen, performativer Männlichkeit und neuem Kapitalismus. Man hofft auf einen Ausweg, und ahnt doch, dass es keinen geben kann.Der Gesellschaftsroman unserer Zeit – im Takt der Social-Media-GenerationRadikal zeitgenössisch: über Selbstdarstellung, Erfolg und Erschöpfung im Zeitalter der permanenten Öffentlichkeit.Zwischen DJ-Pult in Versailles und Luxushotels auf Mykonos – ein sprachmächtiges Feuerwerk voller Provokation und Glamour.Für Leser:innen, die den popkulturellen Gesellschaftsroman der Gen Z suchen.

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson. The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques. Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken. With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer). Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast. The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

Celebrate the fresh flavours of Nepal with this riveting recipe book brought to you by MasterChef: The Professionals finalist, Santosh Shah. New to Nepali cuisine? Not to worry, DK has got you covered! Introducing Ayla - a true exploration and celebration of Nepali cuisine suitable for beginners and experienced cooks alike. The rich and diverse flavours that Nepal has to offer have often been overshadowed by the cuisines from neighbouring countries - but popular chef and MasterChef: The Professionals finalist, Santosh Shah is on a mission to change that with his first cookbook, Ayla. With the aim of firmly putting Nepali cuisine on the map, Santosh Shah brings you: -More than 60 mouth-watering recipes encompassing the vibrant flavours of Nepal -Beautiful travel and food photography to accompany the easy-to-follow recipes -Accessible cooking methods suitable for both beginners and experienced cooks With Ayla, Santosh Shah helps you to create a plethora of flavour-packed dishes, inspired by the produce of Nepal's beautiful rivers, hills, and mountains, in the comfort of your own kitchen. Coupled with anecdotal stories from Santosh's personal experiences in the beautiful country of Nepal, he shares the history and traditions of his favourite ingredients and dishes, from mouth-watering chicken momos to comforting vegetarian curries. Explore much-loved classic recipes alongside a diverse range of innovative dishes to broaden your palate, embrace culinary challenges, and discover new flavours to redefine Nepali cuisine as you know it! With an extensive following reach on both Instagram and Youtube, it's no wonder Santosh Shah is such a greatly celebrated chef, having worked in some renowned restaurants, including the ever-popular Dishoom, Michelin-starred Benares, and Vivek Singh's Cinnamon Kitchen. Ayla is a must-have cookbook for individuals who want to explore this incredibly vibrant diet, but don't know where to begin. Adopting a gentle introduction to cooking, you can explore a wide variety of new recipes and expand your culinary repertoire with the ever-growing and exuberant style of Nepali cuisine.

No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offering an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.

Perfect for Italian cuisine fans, home cooks, and kitchen enthusiasts who love pasta sauce, marinara, and Mediterranean cooking. Great for chefs, sauce makers, and anyone passionate about classic Italian recipes and homemade tomato dishes Great for vegetable gardeners, homegrown produce growers, and farm to table fans who grow heirloom and vine ripened tomatoes. Ideal for backyard gardening hobbyists, homesteaders, and plant lovers who enjoy summer harvest and veggie patches Klassisch geschnitten, doppelt genähter Saum.

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M. F. K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author's son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

In the only Swedish cookbook you'll ever need, Michelin-starred chef Niklas Ekstedt brings the bright, rich flavours of Scandinavia to your home kitchen. * Swedish Meatballs with Potatoes & Pressed Cucumber * Swedish Waffles Two Ways * Gravlax * Cabbage Salad with Blueberries & Shaved Frozen Feta Cheese * Potato Pancakes with Lingonberries & Sour Cream * Rhubarb Pie with Vanilla Sauce * Cardamom Buns, and many more... The best Swedish cuisine starts with a touch of lagom. Meaning 'balanced' or 'just right', lagom informs the culinary traditions of Sweden: the fresh, bright ingredients in its recipes, and the rich, harmonious flavours that come together on its tables. Following the lagom philosophy, Michelin-starred chef Niklas Ekstedt has perfected classic and modern Swedish cooking alike, and in The Swedish Cookbook, he shares his best recipes from everyday meals to special feasts, showing home cook how to master it all. These are fuss-free recipes handed down through generations, full of nourishment and sure to become family favourites. So whether you're a seasoned cook or just starting your culinary journey, it's time to find your lagom in the kitchen and savour the delightful simplicity of Swedish cuisine.

Perfect for Italian cuisine fans, home cooks, and kitchen enthusiasts who love pasta sauce, marinara, and Mediterranean cooking. Great for chefs, sauce makers, and anyone passionate about classic Italian recipes and homemade tomato dishes Great for vegetable gardeners, homegrown produce growers, and farm to table fans who grow heirloom and vine ripened tomatoes. Ideal for backyard gardening hobbyists, homesteaders, and plant lovers who enjoy summer harvest and veggie patches Klassisch geschnitten, doppelt genähter Saum.

In the only Swedish cookbook you'll ever need, Michelin-starred chef Niklas Ekstedt brings the bright, rich flavours of Scandinavia to your home kitchen. * Swedish Meatballs with Potatoes & Pressed Cucumber * Swedish Waffles Two Ways * Gravlax * Cabbage Salad with Blueberries & Shaved Frozen Feta Cheese * Potato Pancakes with Lingonberries & Sour Cream * Rhubarb Pie with Vanilla Sauce * Cardamom Buns, and many more... The best Swedish cuisine starts with a touch of lagom. Meaning 'balanced' or 'just right', lagom informs the culinary traditions of Sweden: the fresh, bright ingredients in its recipes, and the rich, harmonious flavours that come together on its tables. Following the lagom philosophy, Michelin-starred chef Niklas Ekstedt has perfected classic and modern Swedish cooking alike, and in The Swedish Cookbook, he shares his best recipes from everyday meals to special feasts, showing home cook how to master it all. These are fuss-free recipes handed down through generations, full of nourishment and sure to become family favourites. So whether you're a seasoned cook or just starting your culinary journey, it's time to find your lagom in the kitchen and savour the delightful simplicity of Swedish cuisine.

"Web 'About this Book' headline The author of Cook Real Hawai'i brings the essence of Hawai'i cuisine to everyday cooking with unfussy and flavorful recipes featuring easy ingredient substitutions, clever new techniques, and creative (and often plant-based) spins on traditional dishes. Beloved chef and two-time Top Chef fan favorite Sheldon Simeon's food joyfully reflects Hawai'i's flavors and cooking styles, a mixture of island influences including Native Hawaiian, Filipino, Japanese, Chinese, Korean, Portuguese, and other cuisines. In Ohana Style you'll find umami-packed recipes meant for family-that's what ohana means in Hawaiian-weeknight dinners, quick lunches, snacks, cookouts, and barbecues. From Tocino Bacon with Garlic Rice for breakfast and Stir-Fried Olives with Ginger and Shoyu as a midday snack, to a Pan-Fried Lemon-Caper Mahi Mahi dinner with Pickled Mango Granita for dessert, Ohana Style has recipes for every mood and any event-it's a book for people who want to get something flavorful and delicious on the table quickly without forgoing the exciting and layered flavors of local Hawaiian cooking"-- Provided by publisher.

From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer’s three-Michelin-starred restaurant at the National Gallery in Singapore ‘This book invites us into Odette’s intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.’ – Jorge Vallejo, chef and owner, Quintonil As chef-owner of Odette – one of Asia’s most lauded restaurants, and a fixture on the World’s 50 Best Restaurants list – Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer’s beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining. Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer’s culinary journey. The book opens with a series of deeply personal essays exploring Royer’s upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant – from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence. The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette – from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate. The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant’s distinctive aesthetic. Photography throughout captures more than finished plates – it reveals process, intention, and the quiet choreography of the kitchen. Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.

From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer’s three-Michelin-starred restaurant at the National Gallery in Singapore ‘This book invites us into Odette’s intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.’ – Jorge Vallejo, chef and owner, Quintonil As chef-owner of Odette – one of Asia’s most lauded restaurants, and a fixture on the World’s 50 Best Restaurants list – Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer’s beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining. Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer’s culinary journey. The book opens with a series of deeply personal essays exploring Royer’s upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant – from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence. The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette – from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate. The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant’s distinctive aesthetic. Photography throughout captures more than finished plates – it reveals process, intention, and the quiet choreography of the kitchen. Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.

"Nancy has dedicated her life to finding and revealing the local flavors and ingredients that have been cornerstones of Japanese cooking for centuries." —Alice Waters In this striking, highly personal volume, acclaimed cookbook author Nancy Singleton Hachisu introduces readers to the regional chefs and artisans at the heart of Japan's unique food culture. Bringing to bear more than three decades of life in the Japanese countryside and over a decade as a food writer and champion of artisanal Japanese food traditions, she offers unique recipes, spectacular photographs and insightful essays about chefs and producers across Japan. The 140 recipes—created by seven remarkable Japanese chefs—use local, seasonal ingredients to deliver intense, sophisticated flavors in an approachable way. Each of these Franco-Japanese, Italianate-Japanese and classic, yet modern Japanese dishes have been meticulously tested in the author's home kitchen. Readers will find here: Essays on regional producers of artisanal food items ranging from sea greens and umeboshi to potato flour, air-dried fish, miso, soy sauce and Japanese malt whisky Refreshing starters such as Squid and Yugao Gourd Salad with Shiso Vinaigrette, and Smoked Pacific Saury with Pickled Myoga and Chrysanthemum Savory mains such as Salt-Grilled Butterfish with Smashed Tofu, and Grilled Pigeon, Clam, Taro, Leeks & Dried Treviso Japanese influenced Franco and Italianate dishes such as Snapper with Yuzu Beurre Blanc and Abalone with Sweet Potato and Abalone Liver Risotto And many more plant- and seafood-focused dishes Hachisu's passion for food traditions is shared by the chefs and artisans—making this book an inspiration for anyone who appreciates food on a deeply personal level. Yet it is also a cookbook to be splashed on, marked up, and used to reproduce the very best that Japanese cuisine has to offer in their own kitchens.

22 Jahre Spitzenküche im Hangar-7: Zeit für Neuerungen Monat für Monat ein berühmter Koch zu Gast, der seine Spezialitäten gemeinsam mit dem Team von Executive Chef Martin Klein präsentiert und die Gäste begeistert: Das ist seit Jahren das bewährte Konzept des mit zwei Michelin-Sternen ausgezeichneten Restaurant Ikarus im Red Bull Hangar-7. Um auch weiterhin herausragende Küche und Fine Dining-Erlebnisse zu bieten, wurden Restaurant, Ausstellungsfläche und Hangar 2025 einem Makeover unterzogen. In der Zwischenzeit boten zwei Pop-ups die Möglichkeit, Feinschmeckergerichte in neuer Umgebung zu genießen. Der neue Band der außergewöhnlichen Reihe „Ikarus. Die besten Köche der Welt zu Gast in Salzburg“ enthält die Gourmetrezepte der internationalen Gastköche zum Nachkochen. Wie gewohnt bietet sich auch hier wieder eine großartige Gelegenheit zur Inspiration für Gourmets und Kochbegeisterte. - Köstliche Sterneküche für zuhause: Einblicke in die Geschichte und Arbeitsweise berühmter Köche sowie Reportagen zu herausragenden Produkten - Rezepte beeindrucken durch kulinarische Perfektion und laden dazu ein, in die Welt der Spitzengastronomie einzutauchen - Ein Kochbuch mit Mehrwert: QR-Code zur exklusiven Rezeptdatenbank und der digitalen „Ikarus Experience“ - Von den Niederlanden bis Brasilien: Die berühmten Gastköche begeistern auch 2025 mit Gourmetküche und wertvollen Tipps Wenn das Team aufkocht: Ein Querschnitt aus mehr als zwei Jahrzehnten Fine Dining-Rezepten Wenn im Hangar-7 aufgekocht wird, bestimmt der Gastkoch des Monats das Menü. Doch wenn das Team in Pop-Up Locations ausweicht, kocht es gemeinsam mit Executive Chef Martin Klein auf – mit Rezepten aus 22 Jahren Haute Cuisine. 2025 waren manche Dinge anders – doch eins bleibt im Restaurant Ikarus immer gleich: Die überragende Qualität der Küche. Lassen Sie sich von diesem kulinarischen Jahrbuch inspirieren und staunen sie über ausgeklügelte Rezepte aus den besten Küchen der Welt und Tipps der Profis!

Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. "Mingoo Kang, a luminary of cooking, knows that to truly harness flavor, we must honor the past and let the art of fermentation shape our future." -René Redzepi, Danish chef and author of The Noma Guide to Fermentation Written by South Korea's award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces-gochujang, doenjang, ganjang-are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world's best-hidden secrets. Winner of the James Beard Foundation Book Award 2025 in the Single Subject category Named a Best New Cookbook of Spring 2024 by Eater and Epicurious

Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. "Mingoo Kang, a luminary of cooking, knows that to truly harness flavor, we must honor the past and let the art of fermentation shape our future." -René Redzepi, Danish chef and author of The Noma Guide to Fermentation Written by South Korea's award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces-gochujang, doenjang, ganjang-are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world's best-hidden secrets. Winner of the James Beard Foundation Book Award 2025 in the Single Subject category Named a Best New Cookbook of Spring 2024 by Eater and Epicurious

22 Jahre Spitzenküche im Hangar-7: Zeit für Neuerungen. Monat für Monat ist ein berühmter Koch zu Gast, der seine Spezialitäten gemeinsam mit dem Team von Executive Chef Martin Klein präsentiert und die Gäste begeistert. Das ist seit Jahren das bewährte Konzept des mit zwei Michelin-Sternen ausgezeichneten Restaurants Ikarus im Red Bull Hangar-7. Um auch weiterhin herausragende Küche und Fine Dining-Erlebnisse zu bieten, wurden Restaurant, Ausstellungsfläche und Hangar 2025 einem Makeover unterzogen. In der Zwischenzeit boten zwei Pop-ups die Möglichkeit, Feinschmeckergerichte in neuer Umgebung zu geniessen. Der neue Band der aussergewöhnlichen Reihe „Ikarus. Die besten Köche der Welt zu Gast in Salzburg“ enthält die Gourmetrezepte der internationalen Gastköche zum Nachkochen. Wie gewohnt bietet sich auch hier wieder eine grossartige Gelegenheit zur Inspiration für Gourmets und Kochbegeisterte. Köstliche Sterneküche für zuhause: Einblicke in die Geschichte und Arbeitsweise berühmter Köche sowie Reportagen zu herausragenden Produkten. Rezepte beeindrucken durch kulinarische Perfektion und laden dazu ein, in die Welt der Spitzengastronomie einzutauchen. Ein Kochbuch mit Mehrwert: QR-Code zur exklusiven Rezeptdatenbank und der digitalen „Ikarus Experience“. Von den Niederlanden bis Brasilien: Die berühmten Gastköche begeistern auch 2025 mit Gourmetküche und wertvollen Tipps. Wenn das Team aufkocht: Ein Querschnitt aus mehr als zwei Jahrzehnten Fine Dining-Rezepten. Wenn im Hangar-7 aufgekocht wird, bestimmt der Gastkoch des Monats das Menü. Doch wenn das Team in Pop-Up Locations ausweicht, kocht es gemeinsam mit Executive Chef Martin Klein auf - mit Rezepten aus 22 Jahren Haute Cuisine. 2025 waren manche Dinge anders - doch eins bleibt im Restaurant Ikarus immer gleich: Die überragende Qualität der Küche. Lassen Sie sich von diesem kulinarischen Jahrbuch inspirieren und staunen Sie über ausgeklügelte Rezepte aus den besten Küchen der Welt und Tipps der Profis.

22 Jahre Spitzenküche im Hangar-7: Zeit für Neuerungen Monat für Monat ein berühmter Koch zu Gast, der seine Spezialitäten gemeinsam mit dem Team von Executive Chef Martin Klein präsentiert und die Gäste begeistert: Das ist seit Jahren das bewährte Konzept des mit zwei Michelin-Sternen ausgezeichneten Restaurant Ikarus im Red Bull Hangar-7. Um auch weiterhin herausragende Küche und Fine Dining-Erlebnisse zu bieten, wurden Restaurant, Ausstellungsfläche und Hangar 2025 einem Makeover unterzogen. In der Zwischenzeit boten zwei Pop-ups die Möglichkeit, Feinschmeckergerichte in neuer Umgebung zu genießen. Der neue Band der außergewöhnlichen Reihe „Ikarus. Die besten Köche der Welt zu Gast in Salzburg“ enthält die Gourmetrezepte der internationalen Gastköche zum Nachkochen. Wie gewohnt bietet sich auch hier wieder eine großartige Gelegenheit zur Inspiration für Gourmets und Kochbegeisterte. - Köstliche Sterneküche für zuhause: Einblicke in die Geschichte und Arbeitsweise berühmter Köche sowie Reportagen zu herausragenden Produkten - Rezepte beeindrucken durch kulinarische Perfektion und laden dazu ein, in die Welt der Spitzengastronomie einzutauchen - Ein Kochbuch mit Mehrwert: QR-Code zur exklusiven Rezeptdatenbank und der digitalen „Ikarus Experience“ - Von den Niederlanden bis Brasilien: Die berühmten Gastköche begeistern auch 2025 mit Gourmetküche und wertvollen Tipps Wenn das Team aufkocht: Ein Querschnitt aus mehr als zwei Jahrzehnten Fine Dining-Rezepten Wenn im Hangar-7 aufgekocht wird, bestimmt der Gastkoch des Monats das Menü. Doch wenn das Team in Pop-Up Locations ausweicht, kocht es gemeinsam mit Executive Chef Martin Klein auf – mit Rezepten aus 22 Jahren Haute Cuisine. 2025 waren manche Dinge anders – doch eins bleibt im Restaurant Ikarus immer gleich: Die überragende Qualität der Küche. Lassen Sie sich von diesem kulinarischen Jahrbuch inspirieren und staunen sie über ausgeklügelte Rezepte aus den besten Küchen der Welt und Tipps der Profis!

Know food recipes named after persons, places and events. How have dishes, we like now, ever acquired their names? Compare the special foods of bygone days to the popular ones nowadays. Serve food to entertain your guests and meals to nourish family members, with old recipes that have survived the passage of time. Celebrate your very own inventive style of cooking, patterned after some famous chefs. The book also offers a glimpse into historical menus, English and German cuisines and culinary writers.

Perfect for Italian cuisine fans, home cooks, and kitchen enthusiasts who love pasta sauce, marinara, and Mediterranean cooking. Great for chefs, sauce makers, and anyone passionate about classic Italian recipes and homemade tomato dishes Great for vegetable gardeners, homegrown produce growers, and farm to table fans who grow heirloom and vine ripened tomatoes. Ideal for backyard gardening hobbyists, homesteaders, and plant lovers who enjoy summer harvest and veggie patches Doppelwandig isoliert: hält Getränke heiß oder kalt Edelstahl, BPA-frei Auslaufsicherer Deckel mit transparentem Schieberegler

Know food recipes named after persons, places and events. How have dishes, we like now, ever acquired their names? Compare the special foods of bygone days to the popular ones nowadays. Serve food to entertain your guests and meals to nourish family members, with old recipes that have survived the passage of time. Celebrate your very own inventive style of cooking, patterned after some famous chefs. The book also offers a glimpse into historical menus, English and German cuisines and culinary writers.

Perfect for Italian cuisine fans, home cooks, and kitchen enthusiasts who love pasta sauce, marinara, and Mediterranean cooking. Great for chefs, sauce makers, and anyone passionate about classic Italian recipes and homemade tomato dishes Great for vegetable gardeners, homegrown produce growers, and farm to table fans who grow heirloom and vine ripened tomatoes. Ideal for backyard gardening hobbyists, homesteaders, and plant lovers who enjoy summer harvest and veggie patches Doppelwandig isoliert: hält Getränke heiß oder kalt Edelstahl, BPA-frei Auslaufsicherer Deckel mit transparentem Schieberegler

Know food recipes named after persons, places and events. How have dishes, we like now, ever acquired their names? Compare the special foods of bygone days to the popular ones nowadays. Serve food to entertain your guests and meals to nourish family members, with old recipes that have survived the passage of time. Celebrate your very own inventive style of cooking, patterned after some famous chefs. The book also offers a glimpse into historical menus, English and German cuisines and culinary writers.

Know food recipes named after persons, places and events. How have dishes, we like now, ever acquired their names? Compare the special foods of bygone days to the popular ones nowadays. Serve food to entertain your guests and meals to nourish family members, with old recipes that have survived the passage of time. Celebrate your very own inventive style of cooking, patterned after some famous chefs. The book also offers a glimpse into historical menus, English and German cuisines and culinary writers.

Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award–winning Oglala Lakota chef Sean Sherman. “I’ve been completely seduced by Sean Sherman’s new book. This is so much more than enticing recipes and gorgeous photos.”—Robin Wall Kimmerer, #1 New York Times bestselling author of Braiding Sweetgrass and The Serviceberry “A collection of the stories that tell deeper truths about our country and the people who have always been here.”—José Andrés, chef and founder of World Central Kitchen Growing up on South Dakota’s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people’s food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways—a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. Organized by region, this book delves into the rich culinary landscapes of Turtle Island—as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like Smoked Bison Ribeye , Wild-Rice Crusted Walleye Cakes , Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed “Risotto;” and Sweet Corn Pudding with Woodland Berry Sauce (and so much more), you’ll see the inspiring Indigenous food scene through Sean’s eyes. Exemplifying how Native foodways can teach us all to connect with the natural world around us, Turtle Island features rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.