David Loftus Libros

In this breathtaking new work, intrepid food and travel writer Andy Harris and photographer David Loftus unveil the wonderful tastes and exotic allure of Istanbul, one of the world's most captivating cities. Blending cookbook and travelogue, they introduce the characters behind the city's intriguing food scene—artisan bakers, traditional chefs, fishermen, and street food vendors. Each person has a unique story and recipe as they explore Istanbul's diverse neighborhoods, from historic Eminonu, where ferries connect Asia and Europe, to quiet fishing communities along the Bosphorus and the bustling lanes around the Grand Bazaar. Over 100 inspiring recipes—some directly from the individuals they meet, alongside modern interpretations—form this unique culinary guide. Enticing dishes include baked spiced chicken with jewelled rice, slow-cooked lamb with quince, and chargrilled squid with walnut sauce, alongside classic mezze, tender stuffed vegetables, kofte, kibbe, and delicate honey-soaked pastries. The book also features key ingredients of Turkish cuisine, such as dried mulberries, walnuts, and rose petals, with simple substitutions suggested for home cooks. Vividly illustrated with Loftus' remarkable photographs, this work captures the vibrant life and bustling streets of Istanbul, enchanting and inspiring readers alike.

With this beautiful cookbook by one of the world's top Indian chefs, readers can explore India's rich and varied cuisine at home. Atul Kochhar was born and trained in India, and is one of the world's only Indian chefs to receive a prestigious Michelin star. In "Indian Essence," he presents over 140 recipes drawn from the restaurants, street stalls, and homes of every region of India. There are rich Moghul dishes, vegetarian delights from Tamil Nadu, coconut-based curries from Goa and Kerala, and seafood dishes from Calcutta. Atul provides insight into India's diverse food culture and explains how to assemble authentic menus, from a Kashmiri wazwan -- a traditional Northern feast -- to a Gujerati thali -- a selection of Southern dishes served on a banana leaf. Thoroughly researched and illustrated with colour photographs, "Indian Essence" is an inspiring culinary journey through a fascinating country.

'Great, fabulous. There's some really hot tips and some scrumptious recipes that really hit the spot. Just enjoy yourself, get stuck in, happy days' Spectator 'The food is simply explained and superbly presented, and it makes you want to cook every dish' Daily Express 'Absolutely yummy. And who would have thought of serving pork fillet on a bed of rhubarb? It looks so scrumptious that I want to dash off and cook it now' Daily Telegraph 'Jamie's recipes are a joy' Nigel Slater

Oliver, the high-energy chef, bestselling author of "The Naked Chef," star of the Travel Channels "Jamies Great Italian Escape," and "Today" show cooking expert, returns with his latest guide to help anyone become a better cook.

Travel the world in timeless recipes that follow in footsteps Phileas Fogg and his journey around the world in 80 days. Featuring dishes from chefs and cookery writers including Jamie Oliver, Nigella Lawson, Gennaro Contaldo, Heston Blumenthal and Sybil Kapoor - Around the World in 80 Dishes is a treasure-trove of treats, lovingly compiled and beautifully photographed by one of the world's foremost food photographers. In a narrative that unites the joys of discovering world cuisine with an expert 'how-to' guide, this is the dream anthology of world cuisine for committed cooks and amateurs alike - dipped into or read from start to finish, this is a unique book about food and flavour, taste and culture

Postcards From Marrakesh is a celebration of the subtle aromas and colorful allure of Morocco. Andy Harris gathers over 140 authentic recipes from the spice stores of the medina to the hustle and bustle of the Djemaa El-Fna food stalls, covering all aspects of Moroccan cuisine, from breakfasts and snacks to tagines, roasts, and desserts. Be inspired by the array of flavors, from luscious slow-cooked Méchoui lamb to delicate pomegranate sorbet and mint tea jelly. Complemented by stunning photographs, Andy also includes useful hints on discovering this city and its food, along with personal, handwritten vignettes. Postcards From Marrakesh is a sumptuous book that captures the soul of this remarkable and unique city.

This cookbook provides over 150 energizing recipes. It also offers information on how our bodies deal with the food we consume, what types of food are nutritious and when we should be eating them.

Nová kuchařka Jamieho Olivera volně navazuje na jeho předchozí úspěšný titul „Jamie Oliver – 30 minut v kuchyni“. Kniha čtenáře naučí vařit v každodenních podmínkách na konci pracovního dne, kdy je potřeba připravit rychlé a zdravé hlavní jídlo pro celou rodinu. „Kniha je zcela a úplně věnována tomu, co vy, tedy veřejnost, chcete – bleskově připravené chutné a výživné jídlo na každý den,“ dodává Jamie Oliver. Jídla v knize splňují téměř nemožné zadání. Jsou zároveň nutričně a chuťově vyvážená, nezávisí na drahých surovinách a jejich příprava je bleskově rychlá.

Sladká kuchařka z produkce “Jamie Oliver`s FOOD Tube” od Cupcake Jemmy ukazuje klasické i zcela nové recepty, které dodají šmrnc vašemu pečení Sladká kuchařka se věnuje nejen základům pečení a všem těm obezličkám, po kterých budou vaše dortíky něco extra, ale samozřejmě i receptům na 50 úžasných cupcakes a dortů. Kuchařka je rozdělena do kapitol podle ročního období. Ne proto, že se v nich používají sezonní suroviny, ale hlavně proto, že vyvolávají jedinečné pocity, které souvisejí s určitým obdobím v roce. Takže ať bude jakákoliv roční doba, budete si moct vybrat nějakou tu rošťáckou laskominku. Nic tady není příliš komplikované, takže nemáte žádnou výmluvu, proč to nezkusit.

Nemáte dost času na vaření? Je v ledničce jen pár věcí? Potřebujete inspiraci? Žádný problém! Tato kuchařka je ta nejjednodušší, nejsrozumitelnější a uživatelsky nejvstřícnější, jakou Jamie doposud napsal. Čtenáři si díky ní uvědomí, jak nepřeberné množství může v kuchyni poskytnout pouhých pět ingrediencí, vtipně kombinovaných do naprosto lahůdkových jídel.