COOKBOOKS

365 answers to the daily conundrum – what should I make today?

COMING OCTOBER 2019 READ>>

NOW AVAILABLE FOR PREORDER

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2017 JAMES BEARD GENERAL COOKBOOK OF THE YEAR:

EAT IN MY KITCHEN

To Cook, to Bake, to Eat, and to Treat

AVAILABLE EVERYWHERE BOOKS ARE SOLD

EAT IN MY KITCHEN – To Cook, to Bake, to Eat, and to Treat Meike Peters captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food. – published by Prestel Publishing in 2016

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Winner of the 2017 James Beard Award General Cookbook of the Year

“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 (‘Best Cookbooks 2016’)

“Eat in my kitchen is a wonderful selection of recipes, bursting with colour, beauty and flavour. Each page offers a new temptation”. 
– Sami Tamimi, head chef, Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and Jerusalem

“Great food like great art speaks the truth. Meike’s recipes and photos are pared down, honest and revealing – I love what she does! She goes right for the sensory jugular leaving you wanting and needing more. Void of superfluous detail, Meike’s all about delicious food – brava!”
– Cynthia Barcomi, pastry chef, founder of Barcomi’s, and author of six cookbooks

“Food blogger Meike Peters’s premiere cookbook celebrates the seasons with 100 tasty recipes that celebrate fresh, seasonal dishes. It’s worth the purchase even if just for her exquisite food photography …”
 InStyle USA (‘Best Cookbooks 2016’)

“Eat in My Kitchen,” by Berlin blogger Meike Peters, provides home entertaining tips as well as fastidiously written recipes that make everything from Maltese pastry to pork shoulder roasted in Bavarian beer seem breezily attainable. While Eat In My Kitchen is not purely vegetarian, Peters provides a wealth of everyday plant-centric menus in which meat is an accent, not the centerpiece.”
 USA Today (‘The 16 Best Food and Beverage Books of 2016’)

“Eat In My Kitchen is an incredibly beautiful book. I’ve made several recipes from Meike’s book – the Pasta with Orange Butter, the Potato and Sauerkraut Latkes and the Bavarian Pork Roast – all incredibly delicious. The photographs are gorgeous in this title, taken by the author herself, and the recipes truly are crave-worthy. This will be a well-used tool in my kitchen for years and I’m hoping for much more from this talented writer.”
Jenny Hartin / Eat Your Books (‘The Forty Best Cookbooks of 2016’)

“Blogger Meike Peters is a fan of all things in moderation, and her debut book strikes a balance between healthy and indulgent. Try Mediterranean-inspired spiced salmon or feta, artichoke and zucchini casserole―then finish with chocolate-olive oil cake.”
― SELF Magazine

“What I love most about this [cinnamon apple crumb] cake is that while some fruit cakes can be on the dry side, this cake is anything but. It’s moist, buttery, and almost even doughy in the center if you cook it for just under an hour…which I did…and it was perfection.”
— HalfBakedHarvest.com

“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

“Meike’s food combines the vibrant colors and flavors of her German home as well as her Maltese home-away-from-home. Her Pretzel Buns from the book are perfect examples. They are based on a German recipe, but use Maltese salt.”
— Design Sponge