Valentinas stellt seit 2008 Kochbücher mit ihren besten Rezepte vor.

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Read, cook, enjoy!
Katharina Höhnk

Neue Kochbücher: Dezember 2013 – GB, USA


Ivan Orkin, Ivan Ramen: Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint
Foreword by David Chang
Ten Speed Press (2013)

Rezepte, die ins Auge fallen
– Breakfast Yakisoba
– Chasu Cubano (Cuban Sandwiches with Slow-Cooked Pork Belly)
– Ago Dashi Ramen

In dem Buch stöbern

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Das schreibt der Verlag
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.


Simon Hopkinson: Simon Hopkinson Cooks
Ebury Press (2013)

Rezepte, die ins Auge fallen
– A cup of beef tea with madeira
– Marinated sea bass with lime, chilli and corianderm with avocado cream
– Roast leg of lamb with anchovy, rosemary and garlic

Auf Youtube Trailer ansehen

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Das schreibt der Verlag
Simon is a man who has dedicated his life to searching out the very best recipes. In Simon Hopkinson Cooks, he has created 12 menus offering dishes that not only taste good, but also complement each other perfectly.
For Simon, cooking is about care, precision and love, and combining his professional skills with his understanding of home cooking, once again, he has created delicious recipes you will enjoy making – and eating.
From the author of the number 1 best-selling book, The Good Cook, here are some more seriously good recipes.


Nathan Williams, The Kinfolk Table: Recipes for Small Gatherings
Workman (2013)

Rezepte, die ins Auge fallen

– Sugar Snap Peas with Fresh Mint and Whipped Ricotta
– Spicy Basil Lemon Chicken with Caprese Salad on Crostini
– Ginger Ice Cream with Kumquat Compote

Im Buch stöbern

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Das schreibt der Verlag
Kinfolk – launched to great acclaim and instant buzz in 2010 – is an independently owned quarterly magazine about understated, unfussy entertaining. Both the content and the aesthetic reflect a desire to go back to simpler times; to take a hiatus from the madness of modern life; to build a community around a shared sensibility; and to foster the endless and energising magic that results from sharing a meal with good friends. Now there’s a cookbook from the creators of the magazine, with profiles of 40 tastemakers who love to entertain, and who have each provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.


David Tanis: One Good Dish
Workmann (2013)

Rezepte, die ins Auge fallen

– Hibiscus Flower Quencher
– Polenta „Pizza“ with Crumbled Sage
– Peppery Duck Steaks with Parsley Salad

Zur Website des Autors

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Das schreibt der Verlag
In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.


Jacquy Pfeiffer, Martha Rose Shulman: The Art of French Pastry
Alfred A. Knopf (2013)

Rezepte, die ins Auge fallen

– Lemon Mirrors/Miroirs Citron
– Bee Sting Broiche/Brioche Nid D’Abeille
– Chocolate Tart/Tarte au Chocolat with Nougatine Topping

Im Buch stöbern

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Das schreibt der Verlag
What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.

By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes.

Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.

But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.

Veröffentlicht im Dezember 2013

4 Kommentare

  1. Margarita

    Hallo, wir leben derzeit in den USA und ich hab das Tanis Buch schon vor einigen Wochen gelesen und ausprobiert. Ich finde im Vergleich zu den vorherigen Buechern (die ich GENIAL fand) war dieses zwar schoen anzuschauen, aber eher eine Enttauschung. Bin mal gespannt auf Euer Urteil!

    • Katharina

      Ah, wie interessant. Leider werden wir es nicht rezensieren. Der Verlag hat uns noch nicht zu den Publikationsmedien aufgenommen, die wichtig sind.
      Mir ist es aufgefallen, weil das Thema genial ist, aus Tanis Feder kommt UND bei in dieser Saison zu den verkaufstärksten Büchern gehört. Interessant, oder? Und ich glaube, dass das am Titel, Cover und Autor liegt. Ich selber habe es hier und weiß, was Du meinst, aber glaube es gehört zu den Fällen, aus denen man kochen muss, um seinen Wert zu erkennen. 🙂

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