{"data":[{"type":"text","data":{"text":"<p><strong>1. Fischmeister<\/strong><\/p><p><a href=\"http:\/\/www.weyoutheyate.com\">Mikkel Karstad<\/a>, Koch, Foodstylist und Blogger ist in Kopenhagens Foodie-Welt bereits bekannt. In seinem neuen Buch bringt er alles, was man aus den k\u00fchlen Tiefen des Wassers ziehen kann, formvollendet auf den nordischen Teller.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/img-1386.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Kulinarik, Kochbuch, Kopenhagen, Fisch-Rezepte","caption":"\u201eGone Fishing. Fish recipes from a nordic kitchen\u201c, Clearview Books, 248 Seiten, 35 Pfund.","copyright":"Clearview","title":"Kochbuch Gone Fishing"},"tags":[],"options":[],"info":{"height":1645,"width":1300,"size":2210631,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019394\/0\/2016-11\/img-1386.jpg.jpg","created":"2016-12-29T13:49:54Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/19-muslinger.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Mikkel Karstad, Foodstylist, Kopenhagen, Kochbuch","caption":"Koch, Foodstylist und Blogger Mikkel Karstad.","copyright":"Anders Sch\u00f8nnemann","title":"Mikkel Karstad"},"tags":[],"options":[],"info":{"height":1950,"width":1300,"size":1180658,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019398\/0\/2016-11\/19-muslinger.jpg.jpg","created":"2016-12-29T13:49:58Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>2. Speisefragen<\/strong><\/p><p>Kulinarik ist ein Thema, \u00fcber das oftmals mit der Ernsthaftigkeit theologischer Thesen diskutiert wird. Gut, wer das Vokabular parat hat: \u201eThe Delicious\u201c ist ein Kompendium aktuellster Food-Diskurse, das einen auf den neusten Stand bringt. Es geht, nat\u00fcrlich, um lokal produziertes Fleisch, um Schnaps-Manufakturen, Streetfood, nostalgisches Kochen \u2013 und Essen aus dem 3D-Drucker.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/thedelicious-side-rgb-0.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"The Delicious, Gestalten Verlag, Kochbuch, Kulinarik","caption":"\u201eThe Delicious. A companion to New Food Culture\u201c, Gestalten, 240 Seiten, 90 Euro.","copyright":"Gestalten","title":"Kochbuch The Delicious"},"tags":["Kochbuch"],"options":[],"info":[]}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/unbenannt-1.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Delicious, Gestalten Verlag, Fr\u00fchst\u00fcck, Kochbuch","caption":"Seiten 186 und 187 in \u201eThe Delicious. A Companion to New Food Culture\u201c, Gestalten.","copyright":"Gestalten","title":"The Delicious innen"},"tags":[],"options":[],"info":{"height":748,"width":1300,"size":625675,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019435\/0\/2016-11\/unbenannt-1.jpg.jpg","created":"2016-12-29T13:50:35Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>3. Leichter Trost<\/strong><\/p><p>Donna Hay steht f\u00fcr schnelle, l\u00e4ssige (klar, australische!) K\u00fcche. Ihr neuster Streich setzt auf leichtes Soulfood: Gerichte, die tr\u00f6sten und verw\u00f6hnen, jenseits schwerer Wohlf\u00fchlklassiker aus der Abteilung \u201ehei\u00df und fettig\u201c.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-1-.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"AT Verlag, Donna Hay, Kochbuch, Soulfood","caption":"\u201eDonna Hay. Life in balance\u201c, AT Verlag, 240 Seiten, 29.95 Euro.","copyright":"AT Verlag","title":"Kochbuch Donna Hay"},"tags":[],"options":[],"info":{"height":1309,"width":1300,"size":1725659,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019400\/0\/2016-11\/fullsizerender-1-.jpg.jpg","created":"2016-12-29T13:50:00Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/s-189-himbeer-joghurt-eis.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Donna Hay, Soulfood, AT Verlag, australische K\u00fcche","caption":"Abbildung in \u201eDonna Hay. Life in balance\u201c, AT Verlag.","copyright":"Chris Court, William Meppem \/ AT Verlag","title":"Kochbuch Donna Hay innen"},"tags":[],"options":[],"info":{"height":1440,"width":1300,"size":1981483,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019402\/0\/2016-11\/s-189-himbeer-joghurt-eis.jpg.jpg","created":"2016-12-29T13:50:02Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>4. Kosmos der Kr\u00e4uter<\/strong><\/p><p>Vorbei die Zeiten, als Naturenthusiasten noch die Botanisiertrommel schulterten. Doch mit dem \u201eHerbarium Orbis\u201c kann man sich der Nostalgie hingeben und informieren \u00fcber Formen und Wirkungen essbarer Pflanzen. Und einen Blick in die Geschichte tun, mit den feinen Faksimiles historischer Herbarb\u00f6gen.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/herbarium-front-back-highres.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Herbarium Orbis, Kr\u00e4uter, Pflanzen, Kulinarik-Buch","caption":"\u201eHerbarium Orbis. Das gro\u00dfe Buch der Kr\u00e4uter und Pflanzen\u201c, Edel, 432 Seiten, 69.95 Euro.","copyright":"earBooks","title":"Kochbuch Herbarium Orbis"},"tags":[],"options":[],"info":{"height":1725,"width":1300,"size":3245380,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019433\/0\/2016-11\/herbarium-front-back-highres.jpg.jpg","created":"2016-12-29T13:50:33Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/gemeiner-schneeball-viburnum-opulus.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"earBooks, Herbarium Orbis, Kr\u00e4uter, Pflanzen","caption":"Abbildung in \u201eHerbarium Orbis. Das gro\u00dfe Buch der Kr\u00e4uter und Pflanzen\u201c, earBooks.","copyright":"earBooks","title":"Kochbuch Herbarium"},"tags":[],"options":[],"info":{"height":1942,"width":1300,"size":3479889,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019404\/0\/2016-11\/gemeiner-schneeball-viburnum-opulus.jpg.jpg","created":"2016-12-29T13:50:04Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>5. Franz\u00f6sische Brotzeit<\/strong><\/p><p>So ein Sauerteig ist eine ziemliche Diva; alle drei Tage muss er gef\u00fcttert werden. Trotzdem lohnt der Aufwand, wie <a href=\"http:\/\/www.maison-kayser.com\/fr\/\">\u00c9ric Kayser<\/a>, aus einer els\u00e4ssischen B\u00e4ckerdynastie stammend, in seinem Buch anschaulich beweist. Kayser reist mit seinem franz\u00f6sischen Backunternehmen l\u00e4ngst durch die Welt: \u201eManchmal vermisse ich den Kontakt zum Teig.\u201c<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/img-1339.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Brot backen, Kochbuch, franz\u00f6sisches Brot, Phaidon","caption":"\u201eLa Rousse. Das Buch vom Brot\u201c, Phaidon, 320 Seiten, 29.95 Euro.","copyright":"Edel Books","title":"Kochbuch La Rousse"},"tags":[],"options":[],"info":{"height":1959,"width":1300,"size":1832785,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019406\/0\/2016-11\/img-1339.jpg.jpg","created":"2016-12-29T13:50:06Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>6. Augenexplosion<\/strong><\/p><p>Als w\u00fcrde man durch einen Folianten niederl\u00e4ndischer Stillleben bl\u00e4ttern \u2013 jede Seite leuchtet in sublimen T\u00f6nen und l\u00e4sst abgeschabte Zitronen und angeschmolzenes Parfait wie Kunstwerke aussehen. Aber artifiziell kommt sie nicht daher, diese verf\u00fchrerische Gew\u00fcrzk\u00fcche. Im Gegenteil: Man will sofort den Kardamom \u00fcber alles schneien lassen.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/aromenfeuerwerk-20x23.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Aromen, Kochbuch, Gew\u00fcrze, Gerichte","caption":"\u201eAromen Feuerwerk. Gerichte mit Gew\u00fcrzen, Kr\u00e4utern & Fr\u00fcchten\u201c, EMF, 240 Seiten, 29.99 Euro.","copyright":"Edition Michael Fischer","title":"Kochbuch Aromen Feuerwerk"},"tags":[],"options":[],"info":{"height":1582,"width":1300,"size":1703715,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019408\/0\/2016-11\/aromenfeuerwerk-20x23.jpg.jpg","created":"2016-12-29T13:50:08Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-1-psb.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"EMF, Gew\u00fcrze, Kr\u00e4uter, Edition Michael Fischer","caption":"Abbildung in \u201eAromen Feuerwerk. Gerichte mit Gew\u00fcrzen, Kr\u00e4utern & Fr\u00fcchten\u201c, EMF.","copyright":"Edition Michael Fischer","title":"Aromen Feuerwerk"},"tags":[],"options":[],"info":{"height":1416,"width":1186,"size":1168482,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019447\/0\/2016-11\/fullsizerender-1-psb.jpg.jpg","created":"2016-12-29T13:50:47Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>7. Die Sch\u00f6nheit der nackten Bekassine<\/strong><\/p><p>Salvador Dal\u00ed, so k\u00f6nnen wir hier lernen, verabscheute Spinat, weil er \u201eformlos ist wie die Freiheit\u201c. Bei Austern dagegen schritt seine \u201eSchildwache des Ekels\u201c nicht ein. 1973 ver\u00f6ffentlichte der Surrealist \u201eDie Diners mit Gala\u201c voll feinster franz\u00f6sischer K\u00fcche und abseitigster kulinarischer Ideen; jetzt erscheint es als Nachdruck.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-4-.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Salvador Dal\u00ed, Surrealismus, Kochbuch, Taschen Verlag","caption":"\u201eDal\u00ed. Die Diners mit Gala\u201c, Taschen, 320 Seiten, 49.99 Euro.","copyright":"Taschen","title":"Kochbuch Dal\u00ed"},"tags":[],"options":[],"info":{"height":1916,"width":1300,"size":1983487,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019474\/0\/2016-11\/fullsizerender-4-.jpg.jpg","created":"2016-12-29T13:51:14Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>8. Currywurst &amp; Baba Ghanoush<\/strong><\/p><p>Ja, Berlin ist multikulti, und deshalb kann ein Hauptstadt-Kochbuch solch ein sch\u00f6nes Potpourri der Weltk\u00fcche sein wie das vorliegende. Die eigentlichen Stars aber finden sich im Kapitel \u201eAltberliner Klassiker\u201c: Falscher Hase, Bollenfleisch, Senfeier \u2013 juten Appetit!<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-3-.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Berlin, Kochbuch, Dorling Kindersley, Berliner K\u00fcche","caption":"\u201eDas isst Berlin. Das Hauptstadt-Kochbuch\u201c, Dorling Kindersley, 240 Seiten, 24.95 Euro.","copyright":"Dorling Kindersley Verlag","title":"Kochbuch Das isst Berlin"},"tags":[],"options":[],"info":{"height":1632,"width":1300,"size":1442313,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019409\/0\/2016-11\/fullsizerender-3-.jpg.jpg","created":"2016-12-29T13:50:09Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-1-ps.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Currywurst, Berlin, Kochbuch, Hauptstadt-K\u00fcche","caption":"Die ber\u00fchmte Currywurst in \u201eDas isst Berlin. Das Hauptstadt-Kochbuch\u201c, Dorling Kindersley.","copyright":"Dorling Kindersley Verlag","title":"Das isst Berlin innen"},"tags":[],"options":[],"info":{"height":1801,"width":1300,"size":1843297,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019436\/0\/2016-11\/fullsizerender-1-ps.jpg.jpg","created":"2016-12-29T13:50:36Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>9. Chefsache<\/strong><\/p><p>Burger sind eigentlich durch \u2013 zu viele sind unter den Moustaches Craftbeer trinkender Hipster verschwunden. Doch nun hat sich die franz\u00f6sische Sternek\u00fcche des Themas angenommen; heraus kamen herrlich \u00fcberdrehte Kreationen, wie der Meeresfr\u00fcchte-Burger von Jean-Georges Klein.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/1480331441_burger-de-chef-zusammengesetzt.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Burger, franz\u00f6sisch, Sternek\u00fcche, Edition Fackeltr\u00e4ger","caption":"\u201eBurger de Chef. Kreationen aus der franz\u00f6sischen Sternek\u00fcche\u201c, Edition Fackeltr\u00e4ger, 272 Seiten, 39.99 Euro.","copyright":"Delphine Amar-Constantini \/ Edition Fackeltr\u00e4ger","title":"Kochbuch Burger de Chef"},"tags":[],"options":[],"info":{"height":878,"width":1300,"size":804865,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019411\/0\/2016-11\/1480331441_burger-de-chef-zusammengesetzt.jpg.jpg","created":"2016-12-29T13:50:11Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>10. Kleine Naturereignisse<\/strong><\/p><p>Kein Kochbuch, sondern ein 365-Tage-Projekt: Anna Carlile stellt Aufgaben, mit denen man jeden Tag ein St\u00fcckchen Natur in den Alltag holt. Vom Deuten der Wolken bis hin zum Rezept f\u00fcr Stockbrot oder einfach mal: im Schnee spazieren.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Natur schmecken, Kochbuch, Edel Verlag, Anna Carlile","caption":"\u201e365 Tage Natur. f\u00fchlen schmecken entdecken\u201c, Edel, 240 Seiten, 29.95 Euro.","copyright":"Edel Books","title":"Kochbuch 365 Tage Natur"},"tags":[],"options":[],"info":{"height":1769,"width":1300,"size":2002126,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019412\/0\/2016-11\/fullsizerender.jpg.jpg","created":"2016-12-29T13:50:12Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/365-tage-natur-sunny-forest.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"365 Tage Natur, Anna Carlile, Kochbuch, gesund kochen","caption":"Abbildung in \u201e365 Tage Natur. f\u00fchlen schmecken entdecken\u201c, Edel.","copyright":"Anna Carlile","title":"Kochbuch 365 Tage Natur innen"},"tags":[],"options":[],"info":{"height":867,"width":1300,"size":1391245,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019414\/0\/2016-11\/365-tage-natur-sunny-forest.jpg.jpg","created":"2016-12-29T13:50:14Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>11. K\u00fchle Bekenntnisse<\/strong><\/p><p>Der Blick in den privaten K\u00fchlschrank eines Spitzenkochs erz\u00e4hlt viel \u00fcber Gewohnheiten und Lieblingsprodukte, so die Idee dieser neuen Reihe. Magnus Nilsson etwa liebt seinen Erdkeller, in dem er selbst Eingemachtes k\u00fchlt.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/inside-chefs-fridges-europe-va-d-3d-04619-2.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Spitzenk\u00f6che, K\u00fchlschrank, Magnus Nilsson, Taschen Verlag","caption":"\u201eInside Chefs' Fridges, Europe. Spitzenk\u00f6che \u00f6ffnen ihre privaten K\u00fchlschr\u00e4nke\u201c, Taschen, 328 Seiten, 39.99 Euro.","copyright":"Taschen","title":"Kochbuch Inside Chefs' Fridges"},"tags":[],"options":[],"info":{"height":1825,"width":1300,"size":1630547,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019417\/0\/2016-11\/inside-chefs-fridges-europe-va-d-3d-04619-2.jpg.jpg","created":"2016-12-29T13:50:17Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/magnus-nilsson-fridge.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Magnus Nilsson, Sternekoch, Inside Chefs' Fridges, Taschen","caption":"Sternekoch Magnus Nilsson und sein Erdkeller.","copyright":"Carrie Solomon \/ Taschen","title":"Magnus Nilsson"},"tags":[],"options":[],"info":{"height":931,"width":1300,"size":912856,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019418\/0\/2016-11\/magnus-nilsson-fridge.jpg.jpg","created":"2016-12-29T13:50:18Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>12. In den T\u00f6pfen der Schwestern<\/strong><\/p><p>\u201eKnochen kochen\u201c und \u201eFett ist nicht b\u00f6se\u201c sind nur zwei der 15 Goldenen Regeln der <a href=\"http:\/\/www.hemsleyandhemsley.com\">Hemsley-Schwestern<\/a>. In ihrem zweiten Buch entwickeln sie ihre gesunde Food-Philosophie weiter.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-1.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Hemsley-Schwestern, Kochbuch, Goldene Regeln, Foodie","caption":"\u201eHemsley Hemsley. Einfach gut essen \u2013 jeden Tag\u201c, Edel, 352 Seiten, 24.95 Euro.","copyright":"Edel Books","title":"Kochbuch Hemsley Hemsley"},"tags":[],"options":[],"info":{"height":1674,"width":1300,"size":1543336,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019415\/0\/2016-11\/fullsizerender-1.jpg.jpg","created":"2016-12-29T13:50:15Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/bildschirmfoto-2016-10-06-um-12.30.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Hemsley-Schwestern, Kochbuch, essen, Gesundheit","caption":"Abbildung in \u201eHemsley Hemsley. Einfach gut essen \u2013 jeden Tag\u201c, Edel.","copyright":"Edel Books","title":"Kochbuch Hemsley Hemsley innen"},"tags":[],"options":[],"info":{"height":815,"width":1342,"size":897003,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019469\/0\/2016-11\/bildschirmfoto-2016-10-06-um-12.30.jpg.jpg","created":"2016-12-29T13:51:09Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>13. Tour de Belgique<\/strong><\/p><p>Klar, belgische Schokolade und die ber\u00fchmten Pommes (zweimal in raffiniertem Rinderfett gesiedet), das kennt man, und diese Klassiker l\u00e4sst die kulinarische Belgienreise auch nicht aus. Kartografiert wird hier aber der gesamte belgische Gaumen: Seezunge in Zeebrugge, Schinken in den Ardennen \u2013 und \u00fcberall geliebt: Hackfleisch.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/fullsizerender-2.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Belgische K\u00fcche, belgische Schokolade, Luster, Kochbuch","caption":"\u201eWhat's cooking in Belgium. Recipes and stories from a food-loving nation\u201c, Luster, 224 Seiten, 25 Euro.","copyright":"Luster","title":"Kochbuch What's Cooking in Belgium"},"tags":[],"options":[],"info":{"height":1656,"width":1300,"size":1653189,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019420\/0\/2016-11\/fullsizerender-2.jpg.jpg","created":"2016-12-29T13:50:20Z"}}],"files":[null]}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/whats-mg-9343.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"belgische K\u00fcche, Kochbuch, Rezepte, Fisch","caption":"Abbildung in \u201eWhat's cooking in Belgium. Recipes and stories from a food-loving nation\u201c, Luster.","copyright":"Luster","title":"What's cooking in Belgium Abbildung"},"tags":[],"options":[],"info":{"height":1751,"width":1300,"size":2440225,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019445\/0\/2016-11\/whats-mg-9343.jpg.jpg","created":"2016-12-29T13:50:45Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong>14. Feinste Freuden<\/strong><\/p><p>Jeder, der schon einmal in einem Como-Hotel \u00fcbernachtet hat, wird sich der Sinnesfreuden erinnern, die dort in den Restaurants aufgefahren werden: \u201eShambhala\u201c-K\u00fcche klingt zwar esoterisch, steht aber f\u00fcr zarte Gerichte, die dem K\u00f6rper guttun.<\/p><p><br><\/p>","format":"html"}},{"type":"imageservice","data":{"items":[{"id":"0\/2016-11\/pleasures-of-eating-well-zusammengesetzt.jpg","service":"cloudinary","status":"clean","attributes":{"alt":"Shambhala Kitchen, Clearview, Kochbuch","caption":"\u201eThe pleasures of eating well. Nourishing favourites from the Como Shambhala Kitchen\u201c, Clearview Books, 304 Seiten, 40 Pfund.","copyright":"Clearview \/ Lisa Linder","title":"Kochbuch The pleasures of eating well"},"tags":[],"options":[],"info":{"height":848,"width":1300,"size":634862,"format":"jpg","source":"http:\/\/res.cloudinary.com\/cond-nast-germany\/image\/upload\/v1483019421\/0\/2016-11\/pleasures-of-eating-well-zusammengesetzt.jpg.jpg","created":"2016-12-29T13:50:21Z"}}],"files":[null]}},{"type":"text","data":{"text":"<p><strong><a href=\"http:\/\/www.ad-magazin.de\/article\/weihnachtstisch-dorothee-meilichzon\">Weiterlesen?<\/a> Sechs Topdesigner haben f\u00fcr AD einen Weihnachtstisch arrangiert. Jeden Adventssonntag stellen wir einen der gedeckten Tische vor \u2013 den Anfang machte Doroth\u00e9e Meilichzon!<\/strong><\/p><p><br><\/p>","format":"html"}}]}