22 Results for : iacp

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    Buch - Verführerisches Zypern
    "Lassen Sie sich auf eine kurzweilige Reise ein und folgen Sie uns nach Zypern! Wir nehmen den Leser mit auf eine interessante und sehr genussvolle Reise auf die Mittelmeerinsel. Charaktervolle Porträts, untermalt mit persönlichen und fesselnden Texten, geben einen authentischen Einblick in das Leben der Städte und auf dem Land. Traditionelle Rezepte mit ansprechenden Bildern bringen dem Leser die kulinarische Seite Zyperns näher. In diesem Buch begegnet man der authentischen Gastfreundschaft und Gastlichkeit Zyperns mit seinen einzigartigen Produkten und Gaumenfreuden. Präsentiert mit außergewöhnlichen Texten, eindrucksvollen Bildern und leckeren Rezepten, die dem Leser ein Lächeln auf die Lippen zaubern und zugleich das Wasser im Mund zusammenlaufen lassen. ""Verführerisches Zypern - Eine kulinarische Reise"" wurde mit gleich mehreren Auszeichnungen bedacht: GOURMAND World Cookbook Award 2015; ITB BuchAward 2015 in der Kategorie Reise-Kochbuch; IACP Cookbook Award 2015 in der Kategorie ""Culinary Travel""."
    • Shop: yomonda
    • Price: 39.95 EUR excl. shipping
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    Whole Food Cooking Every Day
    In the follow-up to her acclaimed IACP and James Beard Award winning cookbook, chef Amy Chaplin has written an indispensable whole food cooking bible to share her strategies, key recipes, and techniques for eating well day in and day out without getting bored.
    • Shop: buecher
    • Price: 26.99 EUR excl. shipping
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    What Einstein Told His Cook: Kitchen Science Explained , Hörbuch, Digital, ungekürzt, 552min
    Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike. PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your My Library section along with the audio. ungekürzt. Language: English. Narrator: Sean Runnette. Audio sample: https://samples.audible.de/bk/tant/002386/bk_tant_002386_sample.mp3. Digital audiobook in aax.
    • Shop: Audible
    • Price: 9.95 EUR excl. shipping
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    Tartine: Revised Edition (eBook, ePUB)
    Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling The New York Times "Best Cookbooks of Fall 2019" House Beautiful's,/i> "Amazing New Cookbooks that also look Delicious on Your Shelf" 2020 IACP Awards Finalist-Food Photography & Styling This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers-from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for-including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.
    • Shop: buecher
    • Price: 14.95 EUR excl. shipping
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    High on the Hog: A Culinary Journey from Africa to America  , Hörbuch, Digital, ungekürzt, 539min
    Winner of the IACP Award for Culinary History. Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. ungekürzt. Language: English. Narrator: Jessica Harris. Audio sample: https://samples.audible.de/bk/adbl/013060/bk_adbl_013060_sample.mp3. Digital audiobook in aax.
    • Shop: Audible
    • Price: 9.95 EUR excl. shipping
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    The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire , Hörbuch, Digital, ungekürzt, 736min
    A operatic tour-de-force. —Tilar J. Mazzeo, author of The Widow Clicquot "An impressive feat of research, told swiftly and enthusiastically." —San Francisco Chronicle From Vanderbilt and Rockefeller to Bill Gates and Steve Jobs, America's captains of industry are paragons of entrepreneurial success, and books about business history, from The First Tycoon to The Big Short, show exemplars of capitalistic cunning and tenacity…but just as American cocktail connoisseurs can mistake Absolut, Skyy, Grey Goose, or Ketel One for the quintessential clear spirit, so too has America's vision of business history remained naïve to a truth long recognized in Eastern Europe: since the time of Tsar Nicholas, both vodka and commercial success have been synonymous in Russia with one name—Smirnoff. Linda Himelstein's critically acclaimed biography of Russian vodka scion Pyotr Smirnov—a finalist for the James Beard Award, winner of the IACP and Saroyan Awards, and a BusinessWeek Best Business Book of 2009—is the sweeping story of entrepreneurship, empire, and epicurean triumph unlike anything the world has ever seen before. ungekürzt. Language: English. Narrator: Arthur Morey. Audio sample: https://samples.audible.de/bk/acx0/000273/bk_acx0_000273_sample.mp3. Digital audiobook in aax.
    • Shop: Audible
    • Price: 9.95 EUR excl. shipping
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    The Short Stack Cookbook (eBook, ePUB)
    An artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: "The emphasis is on ease." -TheWashington Post This down-to-earth collection features 150 new, original recipes organized by ingredient-from IACP and James Beard Award-winning cookbook authors, chefs, food writers, recipe testers, and editors. The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes-from all-star chefs, food writers, editors, and stylists-are destined to become favorites. Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash,The Short Stack Cookbooktakes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:Virginia Willis (author ofBon Appétit, Y'all)Sara Jenkins (chef, restaurateur, and cookbook author)Ian Knauer (IACP nominee and editor atFood & Wine)Soa Davies (producer of Eric Ripert's cookbookOn the Lineand TV showAvec Eric)Susan Spungen (founding food editor forMartha Stewart Living)Angie Mosier (food stylist, photographer, and writer forFood & Wineand theNew York Times)Rebekah Peppler (writer and food stylist)Alison Roman (BuzzFeed food editor)Sarah Baird (writer and culinary anthropologist)Julia Sherman (artist, photographer, writer, and editor ofSalad for President)Michael Harlan Turkell (award-winning photographer)Julia Turshen (cookbook author)Megan Scott (recipe developer)Tyler Kord (chef-owner of the No. 7 group)Paul Grimes (food stylist)Beth Lipton (food director forHealthmagazine)
    • Shop: buecher
    • Price: 13.95 EUR excl. shipping
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    Champagne [Boxed Book & Map Set]
    Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship" Winner of the 2017 André Simon Drink Book Award Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits" From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region's terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne's history and lore, Champagne explores this legendary wine as never before.
    • Shop: buecher
    • Price: 53.99 EUR excl. shipping
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    F*ck, That's Delicious
    New York Times bestseller Winner of the IACP Cookbook Design AwardThis aint no cookbook. This aint no memoir. This is Action Bronsons devotional, a book about the overwhelming power of deliciousno, f*cking amazingfood. Bronson is this eras Homer, and F*ck, Thats Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.Illustrated, packed with images, and unlike any book in the entire galaxy, Bronsons F*ck, Thats Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the worlds most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Laurens Chicken Patty Potpie. And more! more! more!
    • Shop: buecher
    • Price: 17.99 EUR excl. shipping
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    Tartine
    Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling The New York Times "Best Cookbooks of Fall 2019"House Beautiful's "Amazing New Cookbooks that also look Delicious on Your Shelf"This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers-from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for-including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.
    • Shop: buecher
    • Price: 23.99 EUR excl. shipping

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