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Including more than 60 elegantly photographed recipes, Pierre Hermé Macarons is the definitive guide to macarons.

The uncontested leader of French pastry chefs, Pierre Hermu00e9 has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions. His entirely original and inspired flavour combinations - such as cucumber and tangerine, wasabi cream and strawberry, and hazelnut and asparagus - make it clear why Hermé's macarons are famous the world over. 

The genius pâtissier’s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within.

Hardcover includes a removable step-by-step guide to techniques used throughout the book.

About the Author:

Pierre Hermé is France’s top pastry chef, dubbed the “Picasso of Pastry” by Vogue. His creations, such as the Ispahan macaron (rose, lychee, and raspberry), are the haute couture of the pastry world. He has published numerous books, including Pierre Hermé Pastries and Desserts by Pierre Hermé.

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.

Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

About the Author:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

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Unlock the Secrets of Potatoes: A culinary journey beyond basics!

Think you know everything about potatoes? Think twice! Dive into the world of spuds with our latest cookbook, where we explore the nuances of potato preparation. Discover the distinctions between stomping, mashing, and pureeing. Learn the art of achieving the perfect consistency for duchess potatoes and uncover the secret behind why potato gratin is unbeatable with firm potatoes. Potato Total is your go-to guide for mastering the versatile potato.

Explore techniques for cooking potatoes to perfection, creating the crispiest French fries, and crafting the sharpest hasselback potatoes. Classic recipes like hash browns, tortillas,, and croquettes share the spotlight with international delights such as papas arrugadas, tartiflette, and potato focaccia. Embrace the potato revolution — your kitchen will never be the same!

About the Author:

Stefan Ekengren is a chef and restaurateur at Restaurang Hantverket in Stockholm. He has previously published Husman (2016) and Högtid (2019), both of which have become modern cookbook classics.

With over 250 delicious easy recipes, this canning and preserving cookbook offers techniques to store fruits and vegetables all year round without compromising their nutritional qualities.

This essential guide to eating healthy food throughout the seasons introduces readers to traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition without freezing or boiling first. These superior methods are accessible for “kitchen gardeners” of all experience levels and are less costly and more energy efficient.

Inside, you’ll learn how to:

• Preserve without nutrient loss
• Preserve by drying
• Preserve with oil, vinegar, salt, and sugar
• Make sweet-and-sour preserves
• Preserve with alcohol

With more than 250 recipes from contributors around the world accompanied by anecdotes and history, this comprehensive canning book is a must-read for those who seek healthy food for a healthy world.

About the Authors:

Deborah Madison is a freelance writer and board member of the Foundation for Bio-Diversity and the Seed Savers Exchange, among others. As a freelance writer she has contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, the LA Times, Orion, and others.

Eliot Coleman has over fifty years experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic Grower, Four-Season Harvest, and The Winter Harvest Handbook, as well as the instructional workshop DVD Year-Round Vegetable Production with Eliot Coleman. Coleman and his wife, Barbara Damrosch, presently operate a commercial year-round market garden, in addition to horticultural research projects, at Four Season Farm in Harborside, Maine.

Where There’s Smoke, There’s Fire

An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting-edge techniques meet time-honed traditions in 100 boldly flavoured recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better.

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame.  He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com_____________

Пролистать книгу Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S'Mores

Griddles (aka planchas and flat-tops) are soaring in popularity, and Project Griddle-from Steven Raichlen, America's bestselling grilling authority-is an essential guide for everyone who owns them.

Prized for their accessibility and versatility-and because they're so much fun to use-griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach that embraces history, geography, and anthropology, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes-each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods-egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles-and don't think of buying one without its guidance.

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame.  He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com

How to smoke everything, from appetizers to desserts!

A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes — every one a game-changer – for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay — try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.

USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke.

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame.  He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com

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Пролистать книгу Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes на Google Books.

There’s a basic cocktail formula for building a bar that is anything but ordinary. Spirit + Sugar + Acidity/Bitterness = Tasty Cocktail Instead of drawing on esoteric bottles of liquor, complicated syrups, and obscure sodas, this book takes readers through the home bar bottle by bottle, ensuring that every ingredient is versatile enough to be used to the last drop. Building on a very basic cocktail pantry (of Angostura bitters, sugar, citrus), each chapter thoughtfully introduces a new bottle and explains how it opens new possibilities for cocktails. Each chapter builds on the one before, so readers never encounter recipes calling for unfamiliar spirits or ingredients.

Raising the Bar allows readers to set their own pace and maximize the usefulness of the spirits they bring home. This book will be a go-to reference for the home bartender that is practical enough for the day-to-day and special enough for a party. With handsome graphics and a smart focus on what’s already in stock, it’s what home mixologists can turn to when they want creative and delightful drinks without a bar cart full of single-use bottles.

About the Authors:

Jacob Grier is the author of Cocktails on Tap: The Art of Mixing Spirits and Beer (Stewart, Tabori & Chang, 2015), which was picked by Esquire.com as one of the fifteen best cocktail books for home bartenders. His writing has appeared at Slate, Reason, the Atlantic, Imbibe, Mixology, Distiller, and many other publications. He is the founder of the annual event Aquavit Week and co-founder of a series of beer cocktail events called Brewing Up Cocktails. Brett Adams is a bartender with nearly two decades of experience in restaurants and more than a decade spent behind the bar, including at Multnomah Whiskey Library, and as bar manager at the Hoxton, Portland, where he created all the cocktails, curated the spirit lists, and trained the staffs of its bars Lovely Rita, 2NW5, and Tope.

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Пролистать книгу Raising the Bar: A Bottle-by-Bottle Guide to Mixing Up Masterful Cocktails at Home на Google Books.

Rare Whisky is a stylish exploration of the world's finest and rarest whiskies, exquisitely packaged in a hardback book with slipcase. This book looks at the most exceptional whiskies across the world, focusing on key producers such as Scotland, Ireland, the USA and Japan, as well as interesting rarities from the likes of India and Taiwan.

With beautiful photography of extremely rare bottles, from a breathtaking 1920s vintage sold at auction to the best offerings from recent years, Rare Whisky is essential reading for all whisky lovers.

About the Author:

Patrick Mahé is a writer, journalist and former Editor-in-Chief of Paris Match magazine. He has written many books, including Whisky Culture, Champagne Culture and Rum Culture. He lives in France.

All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. In Rome, Katie and Giancarlo unearth the city’s hidden gems – recipes that are centuries-old, as well as new, exciting dishes inspired by Romans from all walks of life.

The duo present their interpretations of classic dishes, like Katie’s Cacio e Pepe (spicy cheese and pepper pasta), alongside family favourites like Spigola in Saltimbocca (seabass with parma ham and sage leaves). Collaborating with Rome’s best chefs, they share modern Italian recipes – like Sorbetto di Peperone, a fiery hot chilli sorbet – that reflect the heat and colour of this bustling city. This is an impressive, fresh look at Rome’s cuisine.

As well as all the tantalizing recipes, Katie and Giancarlo take readers on a sumptuous, visual journey, from the Pantheon and Colosseum, to the Renaissance palazzos, Baroque fountains and neighborhood trattorias. Complemented by Katie’s anecdotes of their trip, Rome is a beautiful cookbook and keepsake that will transport you to the heart of Italy.

About the Authors:

Owners of London’s Caffe Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school, Katie Caldesi and her husband Giancarlo have a passion for Italian food. They have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris. They are the authors of nine cookbooks including the Italian cookbooks: Sicily, Rome, Venice and The Amalfi Coast. 

Born in Tuscany, Giancarlo Caldesi has had a passion for Italian food ever since his early memories of helping his mother in the kitchen. He trained as a chef in Italy before moving to the UK, and along with his wife Katie, he now owns London’s Caffe Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school. The Caldesis have taught alongside some of the biggest names in Italian cuisine, including Gennaro

Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. 

About the Author:

Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award-winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower — How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now.

In Rum: Shake Muddle Stir, Dan Jones introduces readers to the best rum-makers on the planet, as well as some of the most exciting mixes that can be made from the spirit. If you’re a fan of a classic Cuba Libre and want to take things to unchartered territories, look no further.

Oozing style and flavour, these rum-based cocktails have it all: start with a refreshingly fruity Piña Colada and transport yourself to the laid-back beaches of Hawaii or bring out your naughty side with the dark, stormy flavours of the Dirty Little Ruby – perfect levels of sweet and sour. Featuring all the staple favourites like the Mai Tai, Negroni and a delicious Hot Rum Toddy, Dan will have you stirring up more adventurous mixes like the boozy Yuzu Ginger Daiquiri in no time.

With over 40 tantalising cocktails as well as recipes for DIY syrups, sours, infusions and more, Rum: Shake Muddle Stirwill show you just how versatile this golden liquor is, and proves there is a rum-based tipple out there for everyone, just waiting to be discovered. 

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made and Gin: Shake, Muddle, Stir. 

In Scandinavia, the whole period of Christmas, from the first Sunday in Advent to New Year's Day, is marked by festivals and celebrated in traditional but beautifully contemporary style. Hygge, the Danish word for cosiness, is about being inside with candles, great comfort food and lots of cakes and sweets. The first week of December is baking week – enough has to be made to last the whole Christmas period. Jars of decorated cookies, gingerbread houses and clogs filled with little presents rub shoulders with simple wreaths, trees and tables decorated with white candles and fresh greenery. Brunches, cocktail and tea parties, lunches and dinners are celebrated with a mixture of traditional goodies and delicious modern recipes. Duck and pork rule on Christmas Eve, fish, ham and seasonal vegetables on Christmas Day. Sweets, biscuits, puddings and other treats abound – all washed down with gluwein and fruity cocktails.

In this glorious book, illustrated with evocative photographs, Trine Hahnemann provides a cornucopia of 70 Christmas recipes showing us how we, too, can decorate our homes and make delicious dishes to celebrate Christmas the Scandinavian way.

About the Author:

A chef and food writer, Trine Hahnemann is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Scandinavian food and food culture, she writes for and appears regularly in the media in America and Britain. Trine has written ten cookbooks in her native Danish and five in English: The Scandinavian Cookbook, Scandinavian Christmas, Eat Nordic, Scandinavian Baking and Scandinavian Comfort Food: Embracing the Art of Hygge.

Whether you're a Reputation stan or a Speak Now girlie, Shake It Up: Delicious cocktails inspired by the music of Taylor Swift is a must-have for Taylor Swift fans looking to unwind after a long day of Easter egg searching.

Turn your favorite Taylor Swift songs into delicious cocktails with this collection of Swiftie-inspired recipes. Featuring 65 recipes alongside top tips for starting a home bar and stunning illustrations, this is a celebration of pop music's finest songbook. Shake It Up is the perfect gift for the Swiftie in your life.

Cocktails include:
· Lemon Drop on My Guitar
· Fiftini
· Bitter Than Revenge
· Be-Gin Again
· New Rum-antics
· King of My Bar Cart
· ME!jito
· The Last Great American Daiquiri
· Fizz The Damn Season
· Lavender Hazy
· And many more

About the Author:

Welbeck is an expert illustrated book company, with a dedicated team of experienced publishers. Our company creates beautiful books and publishes them in markets all over the world, bringing them to readers in every country.

The 007 official cocktail book - created in association with the Ian Fleming Estate

Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift.

Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks.

Also features Ian Fleming's writings on whisky, gin and other spirits.

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Пролистать книгу Shaken: Drinking with James Bond and Ian Fleming, The Official Cocktail Book на Google Books