Traditionelle Klassiker und kreative Neuinterpretationen - eine kulinarische Reise durch SüdtirolKochen Sie sich quer durch die original Südtiroler Küche!
Wenn Anica Matzka-Dojder in ihr Steinhaus in Istrien lädt, wird der Tisch mit den besten Spezialitäten aus der Region reich gedeckt: Oktopussalat, Risotto, Trüffel, Maronimousse, fangfrischer Fisch vom Markt, Oliven aus eigenem Anbau.
ECHTE ÖSTERREICHISCHE HAUSMANNSKOSTÜber 600 Rezepte von mehr als 90 BäuerinnenIn diesem vielseitigen Kochbuch finden Sie alles, was das Herz begehrt: traditionelle Schmankerl aus der Region ebenso wie moderne und kreative Bäuerinnen-Gerichte.
LOVE is always one of the ingredients when Christine Saahs cooks - a love for the Wachau, for her guests, and for the region's outstanding natural products.
A Sunday Times Book of the Week and Top 10 BestsellerA Times bestsellerA Waterstones Paperback of the Year 2024A Spectator Book of the YearWhat kind of country is England today?
Cook like an Athenian and eat like a GreekSince its humble market stall beginnings in 2014, The Athenian has established itself as the best place for Gyros this side of the Mediterranean.
2022 JAMES BEARD AWARD WINNER *; Baking and Desserts2022 JAMES BEARD AWARD WINNER *; Emerging Voice, BooksONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York TimesONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of HomeFood blogger Kristina Cho (eatchofood.
If you've ever ventured seventy miles south of Nashville to the quaint farming town of Lynchburg, you already know that it is justifiably famous for two things: Jack Daniel's Old No.
From the mountains of West Virginia to the bayous of Louisiana, there's a lot of ground to cover both geographically and culinarily speaking, of course.
Voted best small town restaurant for five years in a row by Southern Living magazine, The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, Georgia and fascinating anecdotes about the restaurant.
Thirteen states, 100 chefs and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between.
