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Results for 'anna hezel'
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Party Tricks
Easy, Elegant Recipes for Snacking and Hosting"Accessibly extravagant, this eclectic handbook is sure to elevate any host’s next soiree." —Publishers Weekly
€ 26,50 -
The Little Book of Olives
A Guide to Cooking, Eating, and Drinking for the Brine-InclinedAnna Hezel is a food journalist with published work in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She has appeared on CBS Sunday Morning, NPR’s Weekend Edition, Pix11’s New York Living, KCRW’s Good Food, CBC’s Q, and Wisconsin Public Radio, and has hosted numerous panels and conversations in front of live audiences. Hezel’s book on another on trend food, tinned fish, Tin to Table, was an Amazon editors’ pick, a Bon Appétit Best Cookbook of Spring 2023, and a Wired Best Cookbook of 2023.
€ 23,50 -
Tin to Table
Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionadosAnna Hezel is a senior editor at Epicurious and the author of Lasagna: A Baked Pasta Cookbook. Her work has been featured in the New York Times, Bon Appetit, GQ, Rolling Stone, the Wall Street Journal, Eater, Food52, Lucky Peach, and more. She lives in Brooklyn, New York.
€ 26,50 -
Lasagna
Change the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting Bon Appétit's Cookbook of the Month • "What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too."-Ruth ReichlNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Whether you're craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts "Hello!" from the center of the table, you'll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook. In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you've ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano. With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon. Praise for Lasagna"An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me."-Deb Perelman, Smitten Kitchen "Garfield's love of lasagna is well-documented. In his opinion, it's nature's perfect food. I'm often asked, 'Why lasagna?' Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book."-Jim Davis, creator of Garfield "The sad truth is that lasagna-a dish of such great potential-is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield's favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they've mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach."-Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach
€ 18,00 -
Sardines Fishy Sticky Notes
Something delightfully fishy to write on! This trio of sticky notepads in a realistic sardine tin is the catch of the day for home or office fun.
€ 19,50