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Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.

With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.

Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck — roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.

About the Author:

Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.

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Пролистать книгу BUDMO!: Recipes From a Ukrainian Kitchen на сайте издательства.

The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savoury recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.

About the Author:

Paul Bocuse was named Chef of the Century by the Culinary Institute of America in 2011 and has been a beacon for the culinary world for over forty-five years. With three Michelin stars and the Legion of Honor to his name, he is widely regarded as the father of modern French cuisine. His many cookbooks, including Paul Bocuse’s Regional French Cooking and Bocuse in Your Kitchen, are best sellers. Jean-Charles Vaillant’s photographs have appeared in Flavors of the Mediterranean and Olive Oil. Eric Trochon is a food stylist whose work also appears in Pierre Gagnaire: 175 Home Recipes with a Twist.

It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles -- here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep.

It’s a surprising guide -- tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.

About the Authors:

David Solmonson and Lesley Jacobs Solmonson are the husband-and-wife publishers of the popular blog 12bottlebar.com. Mr. Solmonson has written for both film and television, while Ms. Solmonson, spirits and wine writer for L.A. Weekly, is also the author of Gin: A Global History and the forthcoming Liqueur: A Global History. The Solmonsons live in Los Angeles.

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Пролистать книгу 12-Bottle Bar, The: Make Hundreds of Cocktails with Just Twelve Bottles на Google Books

From the author of the bestselling 15 Minute Vegan comes 15 Minute Vegan: Comfort Food. The book shatters the notion that vegan food is cold and soulless by showing you how to create inspired comfort foods, whether you're vegan or not.

Vegan cookery expert Katy Beskow celebrates cooking for pleasure, soul and enjoyment, without having to spend hours in the kitchen. Using ingredients readily available in supermarkets, Katy’s easy recipes and instructions will have you making delicious, nutritious meals time after time.

The book explores how a mindful cooking process is as comforting as the final dish, even when you have just 15 minutes to spare, and offers 100 recipes across five chapters: comfort classics (chocolate chilli, moussaka bowls); sides & bites (sweetcorn fritters, speedy samosas); social sharing (mushroom bourguignon, garden biryani); solo recipes (spicy falafel burger, cashew chow mein); and sweet comforts (cherry pot pies, jam sponge pudding).

About the Author:

Katy Beskow is an award-winning cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Once inspired by a bustling and colourful fruit market in South London, Katy now lives in rural Yorkshire and cooks from a small (yet perfectly functioning) kitchen. She blogs at www.katybeskow.com. Katy is the author of 15-Minute Vegan (2017), 15-Minute Vegan Comfort Food (2018), 15-Minute Vegan on a Budget (2019), Five Ingredient Vegan (2019) and Vegan Fakeaway (2020); this is her sixth book.

15 Minute Vegan: Fast, Modern Vegan Cooking features 100 brand new vegan recipes that can be prepared in mere moments. Using ingredients that are available in supermarkets, the recipes are as easy as can be – from shopping to cooking to serving. The book starts with Katy’s introduction to vegan cooking and cooking, with advice on the equipment you need to make your cooking go faster, plus essential storecupboard ingredients. In chapters covering Breakfast, Light Bites, Mains, Essentials and Sweet Stuff, Katy offers 100 straightforward recipes and tips about preparation, freezing and storing. Whether you’re already eating vegan or just want to try something new, nothing could be simpler and faster than 15 Minute Vegan: Fast, Modern Vegan Cooking.

About the Author:

Katy Beskow is a dynamic vegan cookery write who blogs at: www.littlemissmeatfree.com. She develops recipes for a number of magazines and retailers and teaches vegan cookery at Yorkshire Wolds Cookery School. Katy is also now working on projects with the RSPB and other conservation charities as a Nature Revolutionary.

15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.

Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour. 

Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard (Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely.

About the Author:

Katy Beskow is a dynamic vegan cookery write who blogs at: www.littlemissmeatfree.com. She develops recipes for a number of magazines and retailers and teaches vegan cookery at Yorkshire Wolds Cookery School. Katy is also now working on projects with the RSPB and other conservation charities as a Nature Revolutionary.

In 7 Day Vegan Challenge, Bettina Campolucci Bordi shows that with a little bit of planning, following a vegan diet has never been so effortless, accessible and fun.

Bettina uses easy-to-find, affordable ingredients to produce fast, tasty meals that won't leave you feeling hungry or like you're missing out. Kickstart your morning with Banoffee oats or Breakfast burritos, fill your lunchbox with a Tokyo hummus sandwich or a Quick laksa, and finish your day with Kimchi fried rice or Cauliflower steak, with a Key lime pie for dessert. Handy icons indicate if something can be batch-cooked if it contains nuts, how long it will keep in the fridge and if it can be frozen.

This is an inclusive book that embraces everyone, from full-on vegans to those who know it makes good sense to eat more veg.

Inside you'll find:

- Over 70 inventive recipes, including nut- and gluten-free options
- Convenient meal planners to suit your lifestyle
- Weekly shopping lists
- Tips for batch cooking, freezing and making ahead

The best time of the year: The Booze & Vinyl series (nearly 200,000 copies in print) finds its holiday cheer in this irresistible new volume mixing beloved Christmas albums with merry drink pairings.
Celebrate the holidays with this merry collection of beloved Christmas albums paired with mood-setting cocktails-a companion to the bestselling listening party guide, Booze & Vinyl.

Whether you're planning your finest Ugly Christmas Sweater Party or spending a quiet evening by the stocking-lined fireside at home, make the season bright with this guide to 40 favorite holiday albums from the 1940s to the present. Each entry features liner notes on the album and accompanying boozy beverage recipes that complement the music or connect the drink to the artist. Select holiday food recipes throughout complete the experience.

Among the artist albums featured are: Johnny Mathis, the Beach Boys, Elvis, the Jackson 5, Mariah Carey, Bob Dylan, Justin Bieber, Gwen Stefani, Sia, Dolly Parton, Bing Crosby, Nat King Cole, Vince Guaraldi, Barbara Streisand, Willie Nelson, Boyz II Men, Celine Dion, Carrie Underwood, Frank Sinatra, Ella Fitzgerald, Dean Martin, Michael Bublé, and John Legend.

About the Author:

André Darlington is the author of Bar Menu and Booze Cruise, among many other food and drink titles, as well as the co-author of Booze & Vinyl, The New Cocktail Hour, and Movie Night Menus. He lives in Greensboro, North Carolina.

A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

About the Author:

Hans Offringa is an author and an internationally renowned whisky expert. He holds many esteemed titles in the whisky world: Patron of the Whisky Festival Northern Netherlands, Honorary Scotsman, Honorary Member of the Caledonian Society of Charleston (SC), Keeper of the Quaich, and Kentucky Colonel. He is also the contributing editor for Europe for Whisky Magazine, and one of the lecturers at the International Whisky School in Groningen, Netherlands. Offringa and his wife, Becky Lovett Offringa, are known as the Whisky Couple, and have been judges at the Dutch Whisky Awards since its inception.

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Пролистать книгу A Field Guide To Whisky: An Expert Compendium To Take Your Passion And Knowledge To The Next Level на Google Books.

Art meets food in this sublime celebration of thirty years of cooking and hosting at The Arniano Painting School in Tuscany

There are many farmhouses in Tuscany, but few are quite so magical as Arniano. It is here, in this 18th-century podere, that Amber Guinness grew up and learned to cook. And it is here that she established The Arniano Painting School, a residential painting course and immersive art and food experience.

'As I look through the recipes and think about the common thread that binds them, I realise that they all exemplify a fundamental principle of Italian home cooking. Which is that simplicity - and keeping ingredients as close to their original form as possible - leads to the most delicious and rewarding food. The beauty of Italian cooking is that it is not about fancy sauces or preparation techniques. Rather, it is about bringing out the best in what you are cooking, through patience, constant tasting and the development of flavour - sometimes using nothing but some olive oil and salt.'

Filled with recipes for classic dishes and cocktails, feast curation, seasonal menu suggestions and notes on an Italian pantry and wines, A House Party in Tuscany will transport you to the Tuscan countryside and bring the conviviality of Arniano to your table.

About the Author:

Amber Guinness was born in London and grew up in Tuscany. She studied history and Italian literature at the University of Edinburgh, working as a cook in both London and Italy in her spare time. In 2014, she co-founded The Arniano Painting School, a residential painting holiday designed to breathe life back into Arniano after her father's death. These artists' retreats are centred around creativity and food, and have been featured in The New York Times, House & Garden and various other international magazines. Amber now lives in Florence. A House Party in Tuscany is her first book.

A cookbook of simple, delicious, empowering recipes from the man who really knows what men like

Matt Hranek, the bestselling author of A Man & His Watch, Negroni, and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he’s poised to create an even deeper bond with his readers, old and new, with his first cookbook.

A Man & His Kitchen is like an invitation to Matt’s storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits — simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There’s nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner–Style Omelet, Porcini Risotto, and that steak — two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer.

Along the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia).

With its beautiful photographs and elegant look, A Man & His Kitchen is a stunning book, perfect for any man interested in cooking, no matter what level of expertise—because the real gift of this book is Matt’s enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.

About the Author:

Matt Hranek is the author of The Martini, The Negroni, A Man & His Watch, and A Man & His Car, as well as a photographer, a director, and the founder/editor of the men's lifestyle magazine WM Brown. He and his family divide their time between Brooklyn and the Wm Brown farm in upstate New York, though he can also be spotted quite often in old-school bars around Europe, Negroni in hand. Find him on Instagram at @wmbrownproject.

Where the Mediterranean diet meets design: this cookbook feeds your taste buds, your eyes, and your joie de vivre.

Hilltop villages, pristine coves, lavender, vineyards, and a balmy sun. The smell of herbs in the air. Drawn-out apéritifs on terraces. Provence is a feast for the senses that epitomises the French art of slow living. At the heart of it, there is always a table.

In this book, cook Pauline Chardin shares her delicious, healthy, and — best of all — easy recipes. Using seasonal fruit and veg from her local market and her garden, Chardin’s cuisine is rooted in the Mediterranean, yet flavored by her travels around the world. This is more than just a cookbook. With a keen sense for design, Chardin knows that the eye takes the first bite.

A Spoonful of Sun lavishes us with aesthetic pleasures too, taking us around the house Chardin designed for herself, into the irresistible surrounds of her Provençal home, and back to what matters most: the food on the table.

About the Author:

Pauline Chardin is a French creative director, food expert, stylist, and photographer. Her work and lifestyle have been featured in publications such as MilK Magazine, AD, or Ignant. She lives in Provence, in a house she designed with her partner.

In the first cookbook authored by Our Food Stories, uncover the beauty of the changing seasons through a wide range of delicious, gluten-free recip

Quality food has the ability to awaken our senses, a concept well-known to photographer and food-stylist-turned cooks, Laura and Nora. Through Our Food Stories, the pair have made it their mission to attain these delights through gluten-free, vegetarian, and healthy cooking, supporting the opinion that where we eat matters just as much as what. When Laura and Nora lay out a table, the centerpiece and the dishes intertwine to provide a new found connection and appreciation for the ever-changing offerings of nature.

Bursting with delicious recipes built upon seasonal ingredients, A Year With Our Food Stories is fundamentally a cookbook, however it offers so much more. Stunning visuals of kitchens, tables set up by cozy fires, or picnic blankets laid out on flowery meadows provide inspiration on how best to reflect the varying flavors of the seasons in the settings within which we consume them. This is a book for food lovers, with an appreciation for taste in all its forms.

About the Author:

Our Food Stories is one of the most popular contemporary food blogs. Founded by photographer Laura Muthesius and food stylist Nora Eisermann, their Food Stories journey began when they struggled to find a cake that was both delicious, and gluten free. With a passion for cooking and interior design, they share their recipes and visual inspiration for the kitchen and the home to more than a million followers worldwide.

With 25 killer cupcake recipes, Lily Vanilli will teach you how to bake and decorate some frighteningly good cakes!

After being banished for so long to the land of the pretty and identical, the domestic and the twee, cupcakes are biting back. Lily Vanilli shows how you can take inspiration from anywhere – insects, road-kill, zombies – and recreate it in cake, with a delicious result. Get creative with your tasty toppings, edible sculptures and natural ingredients with this introduction to making cakes look weird, ugly, and perfect for Halloween. Give guests a shock with revoltingly realistic Marzipan Beetles, or add a crunch to your desserts with Morbid Meringue Bones dipped in raspberry blood sauce.

Try out a black cherry Dracula’s Bite red velvet cupcake with cream cheese, a heavenly Fallen Angel Cake, or go for the indulgent and truly dark chocolate Devil’s Delight Cupcakes. Whatever takes your fancy, there will be a gruesome treat to ensnare your senses!

Lily Vanilli shows how you can take inspiration from the macabre and grotesque to create some really evil-looking cakes that taste divine.

Using natural ingredients and edible decorating materials, such as edible lustre dusts, gum paste and glazes, Lily shows you how to turn basic cupcakes into amazingly realistic – and delicious – sculptures, from Eerie Eyeballs to Ghastly Ghouls. For really gory desserts, why not make Dracula’s Bite red velvet cupcakes, or some Bleeding Hearts, which are moulded with deep red fondant into human hearts and covered with a cherry ‘blood’ sauce? You can also go for heavenly Fallen Angel Cakes, made with a divine honey-flavoured icing, or indulgent, truly dark chocolate Devil’s Food Cupcakes, with ganache icing and chocolate devil’s horns.

With 25 brilliant recipes and tips and tricks throughout, this is the perfect introduction into the world of alternative cake decoration.