The food culture of Copenhagen is woven into the fabric of Chef Trine Hahnemann’s daily life; she has lived in the heart of Copenhagen for more than 40 years. There is no smorrebrod, hot dog, ice cream, or coffee she hasn’t tasted in this quietly gastronomic capital city.
Dan Toombs has perfected the art of Indian restaurant cooking after travelling around sampling dishes, learning kitchen secrets and refining recipes at home. In other words, The Curry Guy makes homemade curries that taste like the ones at your local curry house—only better.
Lagom: [n.] not too much, not too little; just enough.
This debut cookbook by Swedish food stylist and writer Steffi Knowles-Dellner offers genuine insight into how Swedes eat and cook—with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with “lagom” means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony.
Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.
Sri Lankan cuisine has many historical and cultural incluences. The effects of the Dutch colonialists who once ruled Sri Lanka and brought with them their own cuisines, foreign traders who introduced new food items and influences from Indonesian Southern India cuisine have all helped to shape Sri Lankan cooking. (more…)