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Children's Books902Literature and Fiction722Narrative Non-fiction336Self Help179Crafts and Hobbies146Mystery and Crime143Cook Books107UpLit82

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107 titles in the catalogue

Cook BooksClear all
Baby Food
Cook Books / Self Help2016 · 152 pp

Baby Food

Margit Vea

The Babymat cookbook will help you to prepare pure, natural and healthy food suited to the little one's taste buds and development. Margaret Vea shares her good, tried-and-true recipes for everything from cereals, vegetable purees and fruit purees to dinners, desserts, baking and drinks. The food is easy to prepare and the focus is on enjoying it. Good raw ingredients let children experience good food. Correct choice of food based on natural tastes and nutritious ingredients in the first year will give a good basis for food habits and health later in life. Margit has been running courses on baby food for many years, and she knows what parents ask. In her book she has brought together important information about nutrition, ecological food, allergies, the bowel and the immune system, babies’ adaptation to new foods and the introduction of fast food. You will also find advice on what you can do if your baby's tummy is upset or if the little one refuses to eat. National winner of Gourmand World Cookbook Awards 2016 - CHILDRENS FOOD BOOKS

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BAKING INSPIRED BY NATURE
Cook Books2016 · 200 pp

BAKING INSPIRED BY NATURE

Marit Hovland

Norwegian Nature at its sweetestPractical step by step pictures quickly demonstrate what to do and show that it is not difficult. Good recipes combined with beautiful design and useful pictures of cakes and nature make this book a treasure.Here are 50 tempting recipes. Each recipe has a connection with the natural world: muffins glazed with snow crystals of icing sugar; cinnamon ring biscuits with chocolate annual growth rings; thin maple-leaf biscuits and buns with sugar glazed rose petals. National Winner of Gourmand World Cookbook Awards 2016 - PASTRY

Rights soldSold to 3 territories
Real Bread
Cook Books / Self Help2016 · 184 pp

Real Bread

Kristin Granli

Ekte brød offers recipes for 50 different, tasty and nutritious breads you can bake yourself, without using ready-mix ingredients. These include the everyday bread children want in their lunchbox, delicious white bread, focaccia and baguettes for special occasions, sourdough bread, crispbread, and bread made in the frying pan. Everything is clearly explained and all the recipes are accompanied by tempting pictures. You will also get suggestions for your own healthy and tasty ready-mixes for the days when you are rather busy. 'Real bread is an excellent guide to gluten-free baking.'GLUTENOGMELKEFRI.COM

Weekend At Last
Cook Books2016 · 208 pp

Weekend At Last

Ørjan Johannessen

In Endelig helg, Ørjan Johannnessen combines traditional food and his best international recipes to focus on wonderful weekend food you can serve to family and friends. The 80–100 recipes in the weekend menus varies in difficulty and time consumption. In addition he shares the tastes from his winning dishes in the international Bocuse d'Or for the first time. Ørjan maintains that food should be as simple as possible and that you should be able to recognise the ingredients in the taste. National winner of Gourmand World Cookbook Awards 2016 - CHEF

Food Fermentation
Cook Books / Self Help2016 · 216 pp

Food Fermentation

Gry Hammer

Traditional lactic acid fermentation of food and drink can help you enjoy food and good health. Learn to ferment food and drink, and help your gut to become healthier.Over 100 nourishing and exciting recipes and fermentation procedures from Norway's guru on the subject, Gry Hammer. Using pure, unprocessed ingredients, the author shows you how to prepare food which is as nourishing and easily digestible as possible.You can prepare fermented foods including sourdough bread, yoghurt, pancakes, porridge, orange marmalade, ketchup, sauerkraut, kimchi Nordic style and kombucha.Gry Hammer shares her knowledge of the art of fermentation, with a special focus on Nordic fermentation, to rediscover forgotten food treasures. Her recipes will help the whole family to experience great tastes, better health, lots of energy and stronger immunity.National winner of Gourmand World Cookbook Awards 2016 - INNOVATIVE 'Practical procedures and specific recipes are presented along with the basic technical principles. The descriptions are clear and the author’s enthusiasm infectious, as befits the motif of ‘happy tummies, good tastes.’ ADRESSEAVISEN

Franciska’’s Tempting Cakes
Cook Books2016 · 152 pp

Franciska’’s Tempting Cakes

Franciska Munck-Johansen

Let yourself be tempted!This is an exceptionally enticing cake book with unusually delicious cakes that anyone can make. Franciska has been baking cakes for more than 20 years, and in this book she has gathered all her best recipes. She is keen to give you the best recipes for cakes that taste fantastic, look fabulous and, what's more, are easy to make.All the recipes have been thoroughly tested.

Green Bonanza
Cook Books2016 · 208 pp

Green Bonanza

Mia Frogner

This book is full of the real joy of pure food: good recipes, simple new uses for the best base ingredients, tips on making use of everything and developing helpful routines to waste less. You will learn what you are eating and where it really comes from. The author offers you over 60 fine recipes for a selection of base ingredients, and seasons the book with her own sense of the pleasure of good food.

Rights soldSold to Germany
Porridge
Cook Books2016 · 200 pp

Porridge

Hanne Buxrud / Sunniva Dring / Per Sollerman / Ann Kristin Wang

At last we have ladlefuls of brilliant, new and traditional recipes for porridge served up in one book!All the recipes are based on pure raw ingredients and cereal, grain and seeds such as oatmeal, quinoa, buckwheat, sesame seeds and chia seeds. In addition to the recipes, you will find useful tips on suitable seasonings and an outline of basic porridgemaking techniques such as soaking and cooking times, plus information about adding liquid ingredients such as milk, almond milk and coconut milk. 'A wide range of 76 different recipes for porridge – from typical breakfast porridges to desserts and dinner, with significant focus on nutrition and sustainability.'ADRESSEAVISEN

Gårdsøl
Cook Books2016 · 168 pp

Gårdsøl

Lars Marius Garshol

An engaging and sparkling book about beer. The traditional Norwegian beer was brewed on the farms in a time where it was statutory to brew strong beer. And to the joy of all beer enthusiasts, beer is still brewed in the traditional way many places in Norway. The traditions surrounding the brewing of beer are many, and a small peak into this world is an exciting way to see how beer has affected us in old days and now. Gårdsøl take us on a journey filled with wonder and joy over everything that is simmering and fermenting in basements and brew houses - Beer tasting like nothing you can buy in the store. Juniper branches, local herbs, malt - all of these ingredients bring distinction and character to the beer. The writer has visited many brewers of beer, and they share from what they have learned about brewing through generations, and show how they still brew in the old ways - with methods that go against all theories on the matter. It turns out to be working perfectly well, and the results are supreme, very tasty and totally different from other beer. The book also contains recipes and brewing methods from different areas of Norway. You will also find the recipe for Mead (mjød) - the god drink itself - for those who wish to try something special for extra special occasions. "This Beer Book is virtually a sensation!"ØSTLENDINGEN National winner of Gourmand World Cookbook Awards 2016 - BEER BOOK

My Italy
Cook Books2016 · 208 pp

My Italy

Mariangela Di Fiore

A genuine interest in food is what connects the Italians. Here, everything is about food. People discuss, debate and live for food. Food is the very soul of Italy. Mariangela and photographer Josefin packed their bags and set off on a fantastic culinary journey through seven Italian regions. Along the way, they met fantastic people who are passionate about food and ingredients, and who gladly shared their knowledge and their recipes. National Winner Gourmand World Cookbook Awards 2016 - BEST ITALIAN CUISINE

Granny’’s Fruit and Berries
Cook Books2016 · 168 pp

Granny’’s Fruit and Berries

Kari Finngaard

Take a walk through Granny's garden and enjoy all the wonderful scents and tastes of sun-ripened apples, pears and plums. Learn to use and enjoy the amazing ingredients that are our berries and fruit. In her new book, Kari once again follows in Granny's footsteps and presents a wide range of recipes for desserts and cakes with fruit and berries as the main theme. Recipes with apples, which were Granny's favourite fruit, fill about 40% of the pages. The other pages are devoted to recipes with plums, pears, blueberries and raspberries. In addition to all the recipes for cakes, desserts, jams, compotes, fruit porridge, purees, etc., there is also a lot of factual information, history and advice mixed in with Kari's delightful pictures from woodland and kitchen. This book is a sequel to Mormors kaker, which was published in 2014.

Raw Ingredients
Cook Books2016 · 232 pp

Raw Ingredients

Bjørn Tore Furset / Marianne Nygård-Hansen

What is the secret of good food? If you ask the cooks, the answer will be: good raw ingredients.In this book, some of our leading chefs are given selections of ingredients and invited to describe their relationship to them and how one can best combine them into an enticing meal. There are recipes from Oslo's best chefs and everything you need to know about ingredients and how to choose them, season by season.What is common to all the chefs is that each in their own way they emphasise the importance of good ingredients as the basis for all cooking. We learn how to go in search of the best vegetables, the freshest fish and the best meat. The skilled chefs then show us how best to maintain the quality of the ingredients as we prepare the food.'This book gives an accurate picture of the restaurant world of Oslo. Prepared by the best chefs in Oslo, served by Bjørn Tore Furset and seasoned with fine pictures and good recipes.'VINOFIL.NO