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

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    • Categories: Salads; Dressings & marinades; Appetizers / starters; Main course; Cooking for 1 or 2
    • Ingredients: white balsamic vinegar; maple syrup; persimmons; mozzarella di bufala cheese; prosciutto di Parma; basil
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: oranges; orange blossom water; arugula; seedless red grapes; canned chickpeas; chervil
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: green beans; pink grapefruits; artichoke hearts; Kalamata olives; oranges; rosemary
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Cooking for 1 or 2; Fall / autumn; Winter; German
    • Ingredients: cabbage; bacon; white balsamic vinegar; pears
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    • Categories: Dressings & marinades; Salads; Side dish; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: white balsamic vinegar; Belgian endive; strawberries; pink peppercorns
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Cooking for 1 or 2; Italian; Vegan; Vegetarian
    • Ingredients: white balsamic vinegar; fennel; Galia melons; chervil
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Cooking for 1 or 2; Scandinavian; Mediterranean; Vegan; Vegetarian
    • Ingredients: oranges; arugula; cucumbers; mint; fresh turmeric
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    • Categories: Salads; Sauces, general; Side dish; Italian; Vegetarian
    • Ingredients: arugula; Parmesan cheese; pine nuts; lemons; waxy potatoes; fava beans
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    • Categories: Salads; Appetizers / starters; Italian; Vegetarian
    • Ingredients: lemons; cherry tomatoes on the vine; bell peppers; burrata cheese; basil
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  • Radicchio, peach, and roasted shallot salad with blue cheese
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: shallots; radicchio; peaches; fourme d'Ambert cheese; thyme; balsamic vinegar; white balsamic vinegar; honey
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: red cabbage; pomegranate seeds; balsamic vinegar; white balsamic vinegar; honey; walnuts; rosemary
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Cooking for 1 or 2; Summer; Vegan; Vegetarian
    • Ingredients: zucchini; baby spinach; cherry tomatoes; pine nuts; oregano; white balsamic vinegar; limes
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    • Categories: Side dish; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: waxy potatoes; black peppercorns; fennel seeds; fennel
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    • Categories: Side dish; Cooking for 1 or 2; Fall / autumn; Vegan; Vegetarian
    • Ingredients: oranges; maple syrup; root vegetables of your choice; rosemary; thyme; canned butter beans; garlic
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    • Categories: Spice / herb blends & rubs; Main course; Side dish; Egyptian; Vegan; Vegetarian
    • Ingredients: hazelnuts; pistachio nuts; sesame seeds; sunflower seeds; fennel seeds; coriander seeds; black peppercorns; ground cumin; beluga lentils; thyme; bay leaves; pomegranate seeds
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    • Categories: Dips, spreads & salsas; Side dish; Vegetarian
    • Ingredients: Hokkaido squash; ground cumin; pistachio nuts; feta cheese
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    • Categories: Sauces, general; Pancakes, waffles & crêpes; Main course; Italian; Vegetarian
    • Ingredients: milk; eggs; sorrel; all-purpose flour; white asparagus
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  • Potato-sauerkraut latkes with juniper sour cream dip
    • Categories: Dips, spreads & salsas; Side dish; Jewish; Vegetarian
    • Ingredients: sour cream; dried juniper berries; waxy potatoes; sauerkraut; all-purpose flour; sunflower oil
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  • Spicy cauliflower with harissa, lemon, and parsley yogurt dip
    • Categories: Dips, spreads & salsas; Lunch; Side dish; Vegetarian
    • Ingredients: cauliflower; harissa paste; red chiles; yogurt; crème fraîche; parsley; lemons
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    • Categories: Lunch; Side dish; Vegetarian
    • Ingredients: Belgian endive; balsamic vinegar; butter; marjoram; black peppercorns
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    • Categories: Main course; Vegetarian
    • Ingredients: baby artichokes; feta cheese; zucchini; black olives; capers; garlic; thyme; black peppercorns
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pumpkin gnocchi with Roquefort sauce

    • PiaOC on April 23, 2018

      Oh my! This sauce is good - dip your bread in and slurp good! The gnocchi are on the firmer side but perfect for this sauce.

  • Spiced apple, ham, and raclette sandwich

    • NikkiPixie on February 07, 2017

      Best sandwich ever! The little bursts of crushed coriander seed are inspired. Next time I would use more apple.

  • Cumin-roasted squash wedges with pistachio-feta dip

    • Lepa on February 05, 2018

      My family does not love the sweetness of squash but with this treatment it was well received. I loved the pistachio feta spread and would eat it on anything but it is an especially fine accompaniment for squash.

  • Mediterranean mashed potatoes with coriander oil

    • Lepa on October 29, 2018

      This is a simple, tasty side dish.

  • Roasted Brussels sprouts with ginger and lemon

    • Lepa on October 17, 2018

      These were absolutely delicious- perhaps the best roasted Brussels sprouts I have ever made? I couldn't help myself and ate half of them straight off the baking sheet before plating them. I served them with Melissa Clark's coconut rice and Vietnamese Caramel Salmon, which was a fantastic combination.

  • Strawberry and ricotta olive oil muffins

    • lou_weez on February 11, 2020

      I was concerned that the batter was too stiff but the results were light and fluffy. The muffins are good but would be better with some orange or lemon zest or even vanilla extract to boost the flavor.

  • Riesling and rhubarb cake

    • lou_weez on October 03, 2020

      I couldn't resist eating a piece while the cake was still warm. So good! Lovely moist crumb, crunchy topping (which I'm guessing will soften once cool) and a beautiful cinnamon note. A simple cake that would be great with lashings of cream. I used strawberries instead of rhubarb and would definitely make this again.

  • Asparagus, leek, and pea lasagna with chèvre and pecorino

    • bwhip on May 08, 2017

      My wife and I were disappointed with this one. We both thought it was quite heavy, with too high a ratio of bechamel/cheese to vegetables or other components. We also found the overall flavor to be very bland.

  • Marbled cherry cake with vanilla buttercream and chocolate (Donauwelle)

    • LouiseQuasiChef on July 25, 2018

      I can't add a review, so I will state here that this is an AMAZING cake! A marbled cake baked with cherries, topped with a vanilla pudding that you beat butter into, and then topped with ganache. I have a made this a few times and LOVE it as does everyone who eats it. I just lightened up on the ganache and drizzle it on top rather than a solid top layer.

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Reviews about this book

  • New York Times

    ...almost all the recipes serve two to four...Ms. Peters, a blogger who lives in Berlin, draws on a mix of German and Mediterranean influences.

    Full review
  • Eat Your Books

    This book is one that will never leave my collection. A must have.

    Full review
  • Cookbook Junkies

    Eat in My Kitchen will be the book you will turn to time and again.

    Full review
  • Food52

    2017 Piglet Community Pick: Eat in My Kitchen reflects the spirit of one who enjoys food, family, and friends, with approachable recipes that deliver flavor and comfort.

    Full review
  • Eat the Love

    ...this is the perfect gift for a friend who loves to cook but isn’t quite ready to attempt any of the aspirational high-end restaurant chef cookbooks out there.

    Full review
  • ISBN 10 3791382004
  • ISBN 13 9783791382005
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Prestel

Publishers Text

Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters's site, Eat in My Kitchen, 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. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters's famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six Meet In Your Kitchen features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. 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.

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