Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat (英語) ハードカバー – 2016/10/11
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2017 James Beard Award Winner for General Cooking
Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters’s site, Eat in My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters’s famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans’ favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.
"Ms. Peters, a blogger who lives in Berlin, draws on a mix of German and Mediterranean influences. That includes Malta, where she has family, inspiring the addition of orange peel in a bittersweet chocolate Bundt cake and blood oranges in a steaming bowl of mussels. Her sandwiches ... including one made with roasted cherry tomatoes and garlic: easy for lunch, suitable for hors d'oeuvres on little toast rounds, and alluring when assembled on long ciabatta breads for a party." —The New York Times
"Eat in My Kitchen is a wonderful selection of recipes, bursting with color, beauty, and flavor. Each page offers a new temptation."―Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of Ottolenghi: The Cookbook and Jerusalem
"This collection of 100 dishes is a must-read for anyone looking for a cooking lesson with inimitable charm." —Food Republic
"Blueberry, Buckwheat, and Hazelnut Muffins—Ground hazelnuts and nutty buckwheat replace wheat flour to turn this muffin recipe into a gluten-free treat. The warmth of cinnamon merged with sweet juicy berries creates the most tempting aroma from the oven . . . This sweet Tyrolean classic features buckwheat and hazelnut sponge cake sandwiched with a red jam filling. It’s so pleasing to enjoy while sitting next to a warm fire, watching snowflakes fall in front of the window." —ExtraCrispy.com
"I'm so excited to cook from this book and blown away by the gorgeous photographs taken by the author herself . . . This book needs our attention." —Eat Your Books
"The lovely photos will make you want to cook and eat everything, too, from "Sauteed Endive with Balsamic Butter and Marjoram" to "Pumpkin Gnocchi with Roquefort Sauce" to "Riesling and Rhubarb Cake." —Food Gal
ACCESSIBLE: The ingredients can be found at most grocery stores. Part of the German, French, Italian ,and Maltese influences which make up the recipes rely on fresh seasonal vegetables and fruits.
SIMPLE: Some of my favorite recipes can be made in a very short time. Ginger, lemon cauliflower soup is a great way to help a body recover from cold weather. Spinach with cardamom and oranges provides big flavor with little effort. Maltese lemon and ricotta pasta with basil or a wild mushroom, bacon, and grilled gruyere sandwich might be your choice for an easy meal.
YUM: These recipes have great "bones" They are very good as written. They also adapt easily to dietary preferences. The Bolognese stuffed eggplant can be modified for a meatless meal.
The recipes and food traditions featured in this very beautiful book reflect Meike's Germanic roots and her love of her adopted home, Malta. Dishes have lots of color, textural variation, and bold flavor. Many dishes contain ingredients and flavors of the sunny mediterranean, which really suits the way that I like to eat and entertain. Expand your horizons--don't settle for an average, seen those recipes a million times cookbook.
My copy of Eat in My Kitchen sits in my kitchen, as I let it inspire my weekly menu planning and cooking. I plan to gift it at Christmas to friends and family who are as passionate about good food and cooking as I am. I plan to cook my way through this book--have not seen a single recipe that does not interest me or pique my palate!
Wasn't at all that...so it was returned to Amazon.