black garlic

Erleben Sie den reichen, authentischen Geschmacht Kumamotos aus Japan mit ITSUKI KUMAMOTO Vegan Black Garlic Tonkotsu Ramen. Diese pflanzliche, vegane Ramen-Nudeln meisterhaft nachgebildete Spezialität ist berühmt für ihre tiefgründige, cremige Brühe. Das charakteristische schwarze Knoblauchöl verleiht ein komplexes, aromatisches Umami-Aroma und bietet den herzhaften Genuss von traditionellem Tonkotsu – ganz ohne tierische Zutaten. Jede Packung enthält zwei Portionen. Die Nudeln sind aus hochwertigem Weizenmehl hergestellt, und das Komplettset umfasst eine herzhafte Suppenbasis und ein aromatisches Würzöl. Einfach die Nudeln 2½ Minuten kochen, dann die Suppe und das Öl einrühren – schon erhalten Sie eine sofortige, restaurantreife Mahlzeit. Hergestellt in Japan von Itsuki Foods Co., Ltd., einem Spezialisten für authentische Instant-Nudeln. Kühl und trocken lagern. Enthält Allergene: Weizen (Gluten), Soja und Sesam.

Die BBQ-Sauce von Remia The Real Tucker Joe Burger Relish The Real Black Jack Smokey BBQ The Real Wild Bill American Garlic The Real Blazing Luke Smokey Hot Cocktail

Schwarzer fermentierter Knoblauch - Ajo Negro - Black Garlic aus Spanien Was ist schwarzer oder fermentierter Knoblauch? Schwarzer Knoblauch ist frischer Knoblauch, der in speziellen Kammern durch Hitze und Feuchtigkeit kontrolliert fermentiert. Der Prozess kann bis zu 90 Tage dauern. Fermentation ist ein uraltes, traditionelles Verfahren, das bei der Produktion und Haltbarmachung von Lebensmitteln eine zentrale Rolle spielt. Zucker und Aminosäuren des Knoblauchs erzeugen während des Gärprozesses Melanoidine, gelbbraune bis fast schwarz gefärbte, stickstoffhaltige organische Verbindungen, die für die schwarze Farbe verantwortlich sind. Der Knoblauch bekommt durch die Fermentation eine sehr weiche, teilweise fast klebrige Konsitenz und der Geschmack verschiebt sich in süßliche Bereiche. Schwarzer Knoblauch schmeckt süßlich-mild, leicht an getrocknete Pflaumen, Zuckerrübensirup oder Balsamico-Essig erinnernd, mit einem Hauch Süßholz. Im Hintergrund ist noch ein leichter Knoblauchgeschmack wahrnehmbar. Eine neue Aromakomposition, einzigartig und unvergleichbar - einfach herrlich. In China und Korea ist schwarzer Knoblauch lange bekannt. Inzwischen produziert Spanien ihn für ganz Europa. Verwendung in der Küche: Fermentierter, schwarzer Knoblauch passt zu Fleischgerichten, Saucen oder Gemüse und sollte erst am Ende der Garzeit zugegeben werden. Selbst in Süßspeisen ist schwarzer Knoblauch kein Tabu. Zugegeben, schwarzer Knoblauch wirkt vielleicht ein wenig exotisch, stellt sich aber schnell als ganz besonderes Geschmackserlebnis heraus.

STARKE KOMBINATION FÜR DICH: Berberin ist ein natürliches Alkaloid, welches in der traditionellen Medizin wie TCM und Ayurveda genutzt wird. Wir verwenden einen hoch konzentrierten 50:1 Extrakt aus der Wurzel der Berberitze mit 97% Berberine 1000 mg. Wir kombinieren unser Berberine mit einem Extrakt aus fermentiertem, schwarzen Knoblauch, einer besonders wertvollen Heilpflanze. Das Extrakt ist auf S-Allyl-L-Cystein standardisiert, dem wichtigsten aktiven Inhaltsstoff von Black Garlic.___CHROMPICOLINAT: Neben den drei wertvollen Pflanzenextrakten aus Berberitze, fermentierter Knoblauch und Schwarzer Pfeffer, enthält unser Produkt 40 µg Chrom (100% NRV) als Chrom picolinat. Diese Form von Chrom ist besonders gut bioverfügbar. Chrom ist ein essenzielles Spurenelement, welches wichtige Funktionen im Energiestoffwechsel übernimmt. Dadurch trägt es zu einem normalen Blutzuckerspiegel und einem normalen Stoffwechsel von Kohlenhydraten, Fetten und Proteinen bei.___PIPERIN EXTRAKT: Piperin ist der wichtigste aktive Inhaltsstoff in schwarzem Pfeffer (Kali Mirch). Seine Hauptfunktion besteht darin, die Bioverfügbarkeit und Bioaktivität anderer Substanzen zu erhöhen, indem er deren Aufnahme im Darm verbessert und ihren Abbau sowie die Ausscheidung verlangsamt. So können Extrakte aus Berberis aristata und Allium sativum optimal wirken.___LABORGEPRÜFT: Unsere Berberin Kapseln werden ausschließlich in Deutschland nach den höchsten HACCP-Qualitätsstandards produziert. Um eine optimale Qualität zu gewährleisten, testen wir unsere Kapseln auf mikrobielle Verunreinigungen sowie Schwermetallrückstände. Selbstverständlich ist unser Produkt gentechnikfrei, frei von jeglichen Zusatzstoffen und für Veganer:innen geeignet. Pro Dose: 90 Kapseln.___IMMER FÜR SIE DA: Wir möchten Sie begeistern – deswegen entwickeln wir innovative Produkte, basierend auf den Bedürfnissen unserer Kunden. Wir achten darauf, die Zutaten sorgfältig zu kombinieren und zu dosieren, damit die Inhaltsstoffe ihre Wirkung optimal entfalten. Gerne beraten und unterstützen wir Sie bei Ihren Zielen..,.

'It was clear the moment Persiana came out that Sabrina Ghayour was a real talent, and so it has proved! Happy 10th Birthday to the book that started it all!' - Nigella Lawson 'The golden girl of Persian cookery' - Observer 'A fantastic treasure trove of good food' - Raymond Blanc 'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday 'Brilliant for the novice, the time-poor and even the seasoned cook' - Guardian 'Will have you salivating with Pavlovian gusto' - Independent Sabrina Sunday Times bestselling collection of over 100 recipes for simple, fuss-free, easy and unmissable Middle-Eastern inspired dishes full of flavour is the must-have cookbook you'll use again and again. CONTENTS INCLUDE: Mezze & Sharing Plates Aubergine chermoula; Marinated feta; Spiced lamb kofta Breads & Grains Eastern-style foccacia; Persian bejewelled rice; Lamb biryani Soups, Stews & Tagines Chicken, preserved lemon & olive tagine; Lamb shank, black garlic & tomato tagine; Seafood & saffron stew Roasts & Grills Seared beef with pomegranate & balsamic dressing; Prawns with sumac, coriander, lemon & garlic; Lamb & pistachio patties Salads & Vegetables Blood orange & radicchio salad; Fig & green bean salad with date molasses & toasted almonds; Cumin-roasted carrots with honey-lemon dressing & goats' cheese Desserts & Sweet Treats Baklava; Pistachio, rose & raspberry madeleines; Strawberry & pineapple carpaccio

NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.

For Anna Haugh cooking is in her bones and sharing in her nature. A born and bred Dubliner, Anna was raised on her mum's Irish home cooking. In this, her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush , Dad's fish pie from Howth , vegan pulled pork and Guinness chocolate cake . Knowing full well the reality of juggling busy family life with work, Anna includes mouth-watering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's shepherd's pie with forked spuds , baby gem and chicken taco night , lentil bolognaise , coconut cod curry and Anna's Tuesday night stir-fry . And for when you have some time and want to push the boat out, there's a celebration roast , or the duck breast and potato waffle with a mushroom and black garlic puree , or even Aunty Ann's show-stopping carrot cake . For all their heartiness, the recipes in this book taste incredible and look stunning all because Anna shares her tricks of the trade to level up flavour and bring casual elegance to simple home cooking.

THE DEBUT NOVEL FROM THE AWARD-WINNING FOOD WRITER 'IRRESISTIBLY FUNNY, SEXY AND CHARMING' AMY KEY 'A JOY TO READ' RUKMINI IYER 'THE FUNNY SLOW-BURN LOVE STORY YOU NEED TO START SUMMER PROPERLY' RED Sometimes life doesn't follow a recipe... Katy is thirty-six, has recently been dumped by her dull-yet-deceitful fiancé and in a (not-unrelated) moment of madness, abandoned a Solid, Decently Paid Career to pursue her dream of becoming a chef. But, after a year of expensive cookery school and months in Michelin-star kitchens blow-drying edible ferns for free, she finds herself making sandwiches (heritage duck egg and black garlic mayonnaise on sourdough, admittedly, but sandwiches all the same) in a north London café and stuck in an ill-advised situationship with a twentysomething who thinks he's his generation's answer to Marco Pierre White. Then, a gorgeous doctor strolls in and orders an espresso. Katy is briefly charmed... until she sees the scruffy mutt at his feet. Katy hates dogs - and Dr Dipesh never goes anywhere without Alan. Can she overlook this major red flag? Will she ever convince her mother she's not having a midlife crisis? And, when a drunken mishap involving a restaurant critic turns Katy's life upside down, will she ever see Dip, Alan or the inside of a kitchen again?

New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An indispensable manual for home cooks and pro chefs." -Wired At Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.

Besonderes Haaröl mit einem sagenhaften Mix von 36 verschiedenen Ölen. Beihaltet unter anderem Mandelöl, Aloe Vera Öl, Aprikosenöl, Arganöl, Avocadoöl, Baobab-Öl, Paranussöl und Pfefferminzöl.Für alle Haartypen geeignet. Pflegt Haare und Kopfhaut. Ohne Silikone, Parabene, Sulfate oder Mineralöl. Ohne Plastik, in einer recyclebaren Glasflasche. 250 ml. Inhaltsstoffe: Almond - Aloe Vera - Apricot - Argan - Avocado - Baobab - Brazilian Nut - Cactus -Carrot - Castor - Chamomile - Clove leaf - Coconut - Corn - Garlic - Grapeseed - Hibiscus - Indian Hemp - Jamaican Black Castor - Jojoba - Macadamianut - Moringa - Mustard - Neem - Olive - Palm - Papaya - Peppermint - Pomegranate Seed - Rapeseed - Sesame - Shea - Tea Tree - Wheat germ - Ylang ylang Fördert das Haarwachstum, beugt Haarausfall, Spliss und Haarbruch vor. Verdichtet und stärkt das Haar. Pflegt und versorgt Haar und Kopfhaut mit Feuchtigkeit.

Enriching your recipes has never been easier with The Pinch Mediterranean Seasoning! With a fresh and intense flavour, it is made with 100% natural ingredients and no added salt. Transform your recipes with The Pinch Mediterranean! Made only with premium ingredients: garlic, onion, sumac, paprika, oregano, black pepper, thyme, cumin, dill, marjoram, cinnamon and mint. Perfect to use during cooking, marinades, as a rub or simply to finish your dishes. 2 or 3 pinches per 200g of food. For plant-based dishes, it is perfect for the classic Greek Tzatziki dressing, Spanakopita, Horiatiki (Greek salad), broad beans, textured soy, roasted eggplant, roasted pumpkin and cauliflower, and roasted peppers with quinoa.

'Fuss-free dishes full of nature's freshest flavours.' - Psychologies 'Packed with delicious nostalgia.' - Radio Times 'Celebrates the joy of seasonal home cooking.' - BBC Good Food 'Kate Humble dishes up home-cooked heaven.' - Daily Mail Weekend A celebration of simple, seasonal home cooking full of flavour, comfort and joy. With more than 100 recipes from Kate Humble's kitchen table, this is food to share from breakfast time to the evening meal - for lazy days, busy weeknights or gatherings, and everything in between. Recipes include: SPRING A Ham Sandwich on Beer Bread with Piccalilli Spring Chicken with Wild Garlic & New Potatoes Rhubarb Vodka SUMMER Tomatoes with Steak & Wild Salsa Verde Elderflower Jellies Summer in a Teapot AUTUMN Beet Bourguignon Apple Crumble Ice Cream with Blackberry Ripple Butternut Tea Loaf WINTER A Soda Bread for Winter with Oats & Black Treacle Sausages in Red Wine Clementine Cake with an Orange & Pomegranate Salad

PRE-ORDER THE ULTIMATE FAMILY COOKBOOK FROM LITTLE LOU COOKS & TRANSFORM MEALTIMES NOW Discover 100 delicious, nutritious and convenient recipes for the whole family that are only ever a freezer away. As a professional chef and busy mum of two, Lou Robbie of @LittleLouCooks knows all about the daily juggle of feeding a family whilst managing a hectic schedule. Her solution? A treasure trove of delicious, homemade recipes that can prepared in advance and frozen, ensuring that wholesome, tasty meals are always within reach. From hearty breakfasts and satisfying packed lunch ideas to family dinners and better-than-shop-bought treats, including recipes for your air fryer and slow cooker, Make & Freeze provides you with easy, quick and tasty solutions for every meal of the day. Featuring a selection of Lou's most popular tried-and-tested recipes, as well as brand new and exclusive content, recipes include:Blueberry breakfast barsPesto & cheese pastry scrollsCreamy garlic and lemon chicken with buttery mashBeef stroganoff cottage pieRed pepper and black bean enchiladasBeetroot & chocolate traybakeSchool morning pancakesWith expert tips on freezing, storing and reheating, you'll master the art of meal prep and transform your kitchen routine. Nourish your family whilst saying goodbye to last-minute scrambles and hello to stress-free, delicious food.

The spooky, sweet romance between a vampire and a werewolf proves to be irresistibly fun in this love story by Sarah Andersen, creator of the popular Sarah's Scribbles comics. NEW YORK TIMES BESTSELLER! Elsie the vampire is three hundred years old, but in all that time, she has never met her match. This all changes one night in a bar when she meets Jimmy, a charming werewolf with a wry sense of humor and a fondness for running wild during the full moon. Together they enjoy horror films and scary novels, shady strolls, fine dining (though never with garlic), and a genuine fondness for each other's unusual habits, macabre lifestyles, and monstrous appetites. First featured as a webcomic series on Tapas, Fangs chronicles the humor, sweetness, and awkwardness of meeting someone perfectly suited to you but also vastly different. Cozy supernatural romance filled with Sarah Andersen's beautiful gothic illustrations and relatable relationship humor, offering playful takes on vampire and werewolf tropes Deluxe hardcover edition with "engraved" red cloth cover and dyed black page trim Includes 25 exclusive comics not previously seen online Perfect gift for fantasy, romance, and comic lovers, and anyone who loves unusual but heartfelt relationships Escape into a delightfully dark and heartwarming world, and fall in love with a story where opposites truly attract.

❉Langlebig und sicher: Das Produkt besteht aus Aluminium, einer Aluminiumlegierung und Edelstahl 201, die hitze-, rost- und verschleißfest sind, eine hohe Festigkeit und Robustheit aufweisen und eine lange Lebensdauer haben. Die Belüftungslöcher im Sockel dieser professionellen Fermentationsmaschine ermöglichen eine effektive Wärmeableitung und gewährleisten einen sicheren Betrieb und eine lange Lebensdauer, selbst bei gewerblicher Nutzung ❉Automatische Fermentierung: Das Gerät, ein intelligenter Gärautomat, verfügt über ein intelligentes automatisches Fermentierungsprogramm zur präzisen Temperaturregelung (122–185 °F), das sicherstellt, dass jeder Knoblauch gleichmäßig zu nährstoffreichem schwarzen Black Knoblauch fermentiert wird, was Zeit und Mühe spart. Darüber hinaus ermöglicht die Ausschalt-Speicherfunktion, dass das Gerät den Betrieb automatisch wieder aufnimmt, selbst wenn es während des Fermentierungsprozesses zu einem plötzlichen Stromausfall kommt, was die Verwendung noch sicherer macht ❉Gute Fermentationswirkung: Die verdickte Aluminium-Heizplatte, die 360°-Dreidimensional-Heizmethode und ein regalartiges Knoblauchgestell sorgen für eine gleichmäßige Wärmeverteilung und eine präzise Temperatur- Feuchtigkeitskontrolle, wodurch eine bessere Fermentationswirkung erzielt werden kann. Darüber hinaus kann bei dieser multifunktionalen automatischen Knoblauchfermenter die Fermentationsdauer so gewählt werden, dass sie sowohl für Knoblauch mit mehreren Zehen (12 Tage) als auch für einzelne Garlic Zehen (15 Tage) geeignet ist ❉Durchdachtes Design: Die doppelwandige Isolierabdeckung mit Dampfauslassöffnung kann den hohen Druck im Inneren des Topfes effektiv regulieren, sodass der Druck ausreichend abgebaut und der Fermentationsprozess verbessert wird. Der abnehmbare Wassersammelbehälter hilft beim Auffangen von Dampf und ist leicht zu reinigen. Der Teleskopgriff dieses 5L Fermenter erleichtert das Herausnehmen des Knoblauchgestells ❉Gesund und lecker: Selbstgemachter hausgemachten schwarzer Knoblauch behält die ursprünglichen Inhaltsstoffe von rohem Knoblauch ohne Lebensmittelzusatzstoffe. Schwarzer Knoblauch hat einen hohen Gehalt an Spurenelementen und einen säuerlich-süßen Geschmack, der Gesundheit und Genuss garantiert, direkt aus Ihrer elektrischer Fermentationsmaschine

USA-Airfryer-Kochbuch: Wie Sie knusprige American Classics ohne Fritteuse genießen – auch wenn Sie im Alltag wenig Zeit haben. Sie lieben saftiges Fried Chicken, würzige BBQ-Ribs, knusprige Fries, Mac and Cheese oder süße Apple Hand Pies – möchten dafür aber nicht ständig Fett spritzen lassen, stundenlang am Herd stehen oder teure Spezialzutaten suchen? Dann ist dieses USA-Airfryer-Kochbuch genau der richtige Küchenbegleiter für Sie. Die amerikanische Küche steht für Komfort, Geschmack und echte Wohlfühlmomente – doch viele Klassiker wirken auf den ersten Blick aufwendig, schwer oder ungesund. Mit dem Airfryer gelingt das Ganze deutlich unkomplizierter: außen herrlich knusprig, innen saftig und dabei alltagstauglich für Frühstück, Feierabend, Familie, Gäste oder Snackabende. In diesem Kochbuch entdecken Sie abwechslungsreiche USA-Airfryer-Rezepte, die leicht umzusetzen sind und mit Zutaten funktionieren, die Sie in jedem gut sortierten Supermarkt finden. Keine komplizierten Techniken, keine exotischen Spezialprodukte, kein Küchenstress – stattdessen klare Rezeptideen von herzhaft bis süß, von Fleisch und Fisch bis zu vegetarischen und veganen Gerichten, Tiefkühlkost, Dips und Vorräten. Amerikanisches Frühstück aus dem Airfryer: Bacon and Egg Cups, French Toast Sticks, Denver Omelet Muffins, Bagel Breakfast Pizzas oder Blueberry Pancake Bites bringen echtes Diner-Feeling auf den Frühstückstisch. Knusprige Beilagen, Gemüse & Snacks: Garlic-Parmesan Potato Wedges, Buffalo Cauliflower Bites, Cajun Sweet Potato Fries, Loaded Potato Skins oder Fried Pickles sorgen für würzige Abwechslung ohne kompliziertes Frittieren. Fleisch, Geflügel, Fisch & Seafood: Nashville Hot Chicken Tenders, Buttermilk Fried Chicken Drumsticks, Bourbon-Glazed Pork Chops, Maryland Crab Cakes, Cajun Shrimp Skewers oder Lemon-Pepper Salmon Bites machen USA-Klassiker einfach nachkochbar. Vegetarisch, vegan & komplette One-Basket-Mahlzeiten: Buffalo Tofu Bites, Black Bean Taquitos, BBQ Cauliflower Steaks, Chicken Fajita Basket, Teriyaki Chicken mit Brokkoli oder Garlic-Butter Steak Bites liefern schnelle Gerichte mit wenig Abwasch. Aufläufe, Gebäck, Desserts, Dips & Vorräte: Mac and Cheese Casserole, Cheddar Bay Biscuits, Pizza Rolls, Apple Hand Pies, S’mores Dip, Beef Jerky, Ranch Dip, Alabama White BBQ Sauce und Cajun Rub runden Ihr Airfryer-Repertoire perfekt ab. Dieses Airfryer-Kochbuch wurde für Menschen gemacht, die amerikanische Rezepte lieben, aber eine einfache, verlässliche und familientaugliche Umsetzung suchen. Selbst wenn Sie bisher nur Pommes im Airfryer zubereitet haben, finden Sie hier unkomplizierte Ideen, die Schritt für Schritt gelingen. Die Rezepte sind praxisnah, abwechslungsreich und so aufgebaut, dass sie in den normalen Alltag passen – ob schnelles Abendessen, Partysnack, Meal Prep, Kinderliebling oder gemütlicher USA-Food-Abend zu Hause.

"This is not just a beautiful book with delicious recipes, this is an important record of one of the richest regional cuisines of Ukraine. An absolute must-have for both food and culture lovers all over the world." - Olia Hercules "To read Maria's book, and to make her recipes, will be like having a personal invitation into this world, and a beautiful, complex, multicultural city that is full of love and life." - Felicity Spector "Odesa Cookbook is an ode to one of Ukraine's most vibrant and unique cities. It's written with deep love for its people, its layered history, and-above all-its food. As you turn the pages, you can almost feel the salty Black Sea breeze, hear the buzz of Privoz Market, and taste the dishes that spring to life from the recipes. This book is a must-have for anyone who wants to truly get to know Odesa - its spirit, its humor, and its extraordinary culinary soul." - Anna Voloshyna Nestled on the Black Sea coast, Odesa's cuisine is a tantalizing fusion of influences from Ukrainian, Jewish, Greek, Turkish, and Armenian traditions. In Cuisines of Odesa, gourmand and travel writer Maria Kalenska brings this lesser-known culinary tradition to life, allowing you to recreate these diverse cosmopolitan flavors at home. Learn about Odesa's fascinating food culture, from street food to elegant cuisine, with recipes covering appetizers, main courses, desserts, and more. Discover unique seafood dishes that highlight the region's coastal bounty from the Black Sea. Wake up to Kefir Mini-Pancakes, Sweet Egg Bread Toast, and Rose Petal Jam. Enjoy a lunch of Dumplings with Potato and Cabbage and a Wild Garlic Salad. Finish the day with Chicken Borscht with Beans and Challah Bread. And don't forget dessert with lovely Odesan Chocolate-Glazed Eclairs. This is European comfort food at its finest, offering familiar flavors and textures that the whole family can enjoy. Along with the recipes and stunning photography, there are engaging narratives that provide cultural insights and stories from chefs across Europe whose success relies on the foodways of Odesa. All of the 100+ recipes are suitable for both experienced cooks and curious beginners, making this the perfect gift for the foodie or travel buff on your list.

'Amy and Emily have real medical know-how - no forbidden foods or finger-wagging, just smart advice and brilliant Burmese-inspired flavour.' - YOTAM OTTOLENGHI 'Everything is instantly craveable' -MELISSA THOMPSON 'A triumph' -GEORGINA HAYDEN A bold, flavour-packed guide to Burmese and Southeast Asian cooking from two NHS doctors who believe eating well should be as delicious as it is good for you. Burmese food is all about balance - bringing together fresh vegetables, pulses, nuts, fruits, fermented foods and just the right amount of preserved ingredients. The results is vibrant dishes packed with salty, sweet, sour, bitter and umami flavours, with plenty of crunch, chew and comfort along the way. It's food that excites the senses while naturally supporting gut health and wellbeing. As practising doctors, the authors have seen how diet shapes lives - and lived it themselves. Between long NHS shifts and family demands, they have found the antidote: fast, flexible recipes that restore energy, bring joy, and fit into real-world routines. From zingy salads and nourishing noodle bowls to soul-warming curries and indulgent sweet treats, discover simple, adaptable recipes made with supermarket-friendly ingredients: IMMUNE-BOOSTING AND FLAVOURFUL: Burmese Garlic Mashed Potato, Dawei Mohinga FRESH, FRAGRANT AND OMEGA-RICH: Prawn Wontons, Lime Leaf Fish Cakes PROTEIN-PACKED AND MOREISH: Shan Noodles, Steamed Chicken Curry Buns GUT-FRIENDLY AND TANGY: Fermented Mango, Turmeric Sauerkraut LIGHT AND NATURALLY SWEET: Pandan Custard Tart, Black Tea Ice-Cream Sandwiches

SUNDAY TIMES BESTSELLING AUTHOR 'If you read this book you'll live longer and you're going to leave this world better than you found it... amazing' Chris Evans, Virgin Radio UK Following on from Dr Rupy's bestselling cookbook The Doctor's Kitchen, Eat to Beat Illness distils actionable ideas for daily life to teach you how to use food to trigger and amplify your defences against illness. Accompanying the advice there are 80 new delicious recipes. In Dr Rupy's second book, he builds on the message that what you choose to put on your plate is one of the most important health interventions you can make. Food can not only affect our likelihood of disease but can also lengthen our lives, change our mood and even affect the expression of our DNA. The first section of the book explains how our bodies can better fight off illness through eating well and how we can heal our bodies through simple lifestyle changes including exercise, stress reduction, sleeping well and finding purpose in our lives. It is now scientifically proven that certain foods and food groups are beneficial for staving off illness and here, Rupy will look at key conditions such as cancer, depression, diabetes, Alzheimer's, stress and explain what to eat to increase our chances of staying healthy. With recipes full of tempting international flavours such as Roast Golden Beets with Italian Greens and Hazelnut Pesto; Bangladeshi Cod Curry; Patchcock Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet; Pea and Broccoli Orecchiette; Japanese Togarashi Mix, to name just a few, eating well for has never been so easy and delicious.