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Nature Origami - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Origami Dinosaurs - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Mindful Origami - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Origami Pets - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Origami Animals in the Wild - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Essential Origami - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Creative Japanese Origami - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Mindful Japanese Origami - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Modern Instant Pot Cookbook - Jenny Tschiesche - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Summers in France - Caroline Clifton Mogg - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Romantic Irish Homes - Robert O'byrne - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Origami Butterflies, Birds & Bees - Mari Ono - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Blue & White At Home - Henrietta Heald - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

The Simple Art of Japanese Calligraphy - Yoko Takenami - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Making Artisan Pizza at Home - Philip Dennhardt - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

The Pressure Cooker Cookbook - Laura Washburn Hutton - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Easy on the Eyes - Lisa Potter Dixon - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Vegan Paleo - Jenna Zoe - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Vegan Paleo - Jenna Zoe - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

A collection of recipes tailored to suit anyone following a vegan Paleo approach to nutrition and wishing to create clean foods that the body will harness for sustenance, well-being, and vitality. ”Plant-based Paleo certainly delivers on its promise ... its recipes are interesting, healthy and tasty and will bring some variation to your meal time repertoire.” Handmade magazine Sources say that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it does now! Plant proteins are easier for the body to absorb than animal proteins. A plant-based diet provides 10–15% of calories from protein, a safe intake for a healthy human. When eating a raw diet, nuts, sprouts, seeds, sprouted grains and leafy greens are examples of foods that are especially protein-rich. Recommended calcium intake is more healthfully achieved by eating leafy green vegetables like kale, and other calcium rich non-dairy foods like broccoli, seaweed, sesame seeds, and sprouted quinoa. Plants absorb calcium from soil; animals eat these plants to satisfy their hunger and nutrient needs. A plant-based diet goes straight to the source for healthy, easily absorbed calcium and much more. Jenna has created recipes to be enjoyed at any time of the day. Try Hemp Tabbouleh with Mint and Pomegranate, Kale Caesar Salad, Sweet Potato Gnocchi, Portobello Pizza Caps, Mango-Avocado Rolls, Raw Vegan Taco Salad, Cauli-Pops, Eggplant ‘bacon’, Raw Pad Thai, and for a sweet tooth Homemade Coconut Yogurt.

DKK 119.00
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A Cocktail in Paris - Laura Gladwin - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

A Cocktail in Paris - Laura Gladwin - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

A Cocktail in Paris transports you to the elegant world of the Parisian bar scene and shows you how to create the drinks that have inspired the creativity of numerous writers, thinkers, and artists. Is there any better city to drink in than Paris? Whether you''re sipping a Mimosa over brunch on a terrace on the Boulevard Montparnasse, enjoying an Américano before dinner at Les Deux Magots, or indulging in a late-night cognac digestif at Harry''s Bar, the drinking holes of the City of Light have been working their magic for decades. A Cocktail in Paris features 50 recipes divided into chapters covering all-day cocktails; aperitifs; gin and vodka-based cocktails; rum, Cognac and whisky-based cocktails; and digestifs and late-night classics; along with 15 recipes for the most soignée small bites to serve alongside them. You''ll find Belle Epoque classics from the heyday of the Moulin Rouge, like the original Champagne Cocktail, alongside the drinks beloved by Ernest Hemingway during les années folles of the 1920s. During the Prohibition era in the US, many bartenders left New York to set up bars in Europe, resulting in the now-legendary cocktail creations of Harry McElhone at Harry''s New York Bar in Paris, such as the Bloody Mary and the Sidecar. Discover, too, the resurgence in popularity of cocktails in the modern-day bar scene of the Marais district. A Cocktail in Paris is also packed with tips on how to improve your cocktail-making prowess and fascinating stories from the days of decadence, helping you to capture the sophisticated spirit of golden-age Paris, that most inspiring city of cocktails.

DKK 120.00
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Japanese Patisserie - James Campbell - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Japanese Patisserie - James Campbell - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha. Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha. The concept of fusion in food can be magical—when cuisines and cultures collide, combining flavors, ingredients, and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France''s 10). Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Sweet Tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. In the Desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea chocolate candy bar. To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. A flavor matrix will helpfully map key characteristics of Japanese ingredients.

DKK 182.00
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Gin Tonica - David T. Smith - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Gin Tonica - David T. Smith - Bog - Ryland, Peters & Small Ltd - Plusbog.dk

Aromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished "gin tonica" Spanish-style drink is taking the cocktail world by storm. Aromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished "gin tonica" Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn’t ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks—just gin, tonic, ice and a garnish—is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink. A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or "gin tonica", is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers, and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass—the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavor potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others. With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica—saludos!

DKK 107.00
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