Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat

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Product Details

Price
$35.00  $32.55
Publisher
Prestel Publishing
Publish Date
Pages
256
Dimensions
8.2 X 1.1 X 10.0 inches | 2.6 pounds
Language
English
Type
Hardcover
EAN/UPC
9783791382005

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About the Author

Cookbook author MEIKE PETERS won the James Beard Award for her first cookbook, Eat In My Kitchen. She's a food and travel writer and started her food blog of the same name in 2013. She lives in Berlin and Malta.

Reviews

"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