- Hardcover: 256 pages
- Publisher: Prestel (October 11, 2016)
- Language: English
- ISBN-10: 3791382004
- ISBN-13: 978-3791382005
- Product Dimensions: 8.2 x 1.1 x 10 inches
- Shipping Weight: 2.7 pounds (View shipping rates and policies)
- Average Customer Review: 9 customer reviews
- Amazon Best Sellers Rank: #104,837 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ $3.99 shipping
Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat Hardcover – October 11, 2016
Frequently bought together
Customers who bought this item also bought
"This collection of 100 dishes is a must-read for anyone looking for a cooking lesson with inimitable charm."
"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."
"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."
"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
About the Author
Meike Peters is the Berlin-based writer and photographer behind the food blog Eat in My Kitchen, which she began in 2013. Her site has been featured in Food52, the Huffington Post, and Saveur, among others. She was named one of Yahoo Food’s Instagrammers of 2015.
Top customer reviews
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.
Peters organized the chapters as follows: Salads, Vegetables, Soup, Pasta, Sandwiches, Seafood, Meat, Savory Baking, Sweets, Preserves and ending with Meet in your Kitchen. Meet in Your Kitchen contains profiles on various bloggers along with a shared recipe – a truly unexpected generous move on Meike’s part.
The salad recipes in Eat in My Kitchen are vibrant and packed with marvelous flavors: Red Cabbage and Pomegranate Salad with Candied Walnuts and Rosemary; Fennel and Melon Carpaccio with Chervil and Cucumber, Arugula, and Orange Salad with Turmeric and Mint. Any of these salads could be whipped up with a little prep in advance (candied walnuts) to add to a vegetable dish for a meatless week night meal or coupled with one of the soups or meat dishes.
There are so many crave-worthy vegetable dishes such as Crispy Fried Potatoes with Fennel; Spicy Cauliflower with Harissa, Lemon, and Parsley Yogurt Dip; Feta, Artichoke, and Zucchini Casserole with Olives and Capers and Parsnip and Sweet Potato Soup with Caramelized Plums and Ginger and Lemon Cauliflower Soup. Eighteen fabulous sweets are offered as well with recipes for Lemon Ricotta Cannoli, a stunner of a dessert in the Frankfurter Kranz, a Frankfurt Crown Cake and a Donauwelle – Marbled Cherry Cake with Vanilla Buttercream and Chocolate.
I have made three dishes from this title and all were spectacular: Bavarian Beer-Roasted Pork with Sweet Potatoes and Parsnips, the Spaghetti with Orange Butter and the Potato and Sauerkraut Latkes – we are all still raving about these dishes.
This book needs to be on your shelves.