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From the no 1 bestselling author DJ BBQ comes the definitive burger book. This is the only burger book you'll ever need - the only burger book you'll ever want! And it's not just beef burgers - The Burger Book is packed with burger recipes covering options for fish, chicken, veggie, vegan, pork and lamb. It has buns. It has sauces. It has sides.

It has all the delicious flavours and madcap shenanigans that you've come to expect from DJ BBQ and his crew. So whether you want a classic, 10inch, lockjaw beef burger, or fancy trying a smoked haddock burger, beetroot burger or gravy burger (yes, the burgers are soaked in gravy!), this is the book for you.

Learn to cook these burgers like a pro, whether on the grill or back indoors, and understand the art of assembling the ultimate bun-wrapped feast.

More than 100 cocktail recipes.

Navigate the bewildering world of cocktails with this elegant A to Z guide to every recipe that you need to know. Complete with the stories behind the famous drinks and know-how on key cocktail topics and techniques, The Cocktail Dictionary is the discerning drinker’s guide to the art of sipping.

Covering everything from the Old Fashioned, Martini, Margarita and Daiquiri to key cocktail techniques such as muddling, shaking, stirring and the perfect ice.

Includes stunning illustrations throughout the book.

About tht Author:

Henry Jeffreys is a drinks expert and award-winning author. His writing has appeared in the Guardian, the Daily Telegraph, BBC Good Food and the Spectator, and he was the Features Editor at spirits specialists Master of Malt.

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Пролистать книгу The Cocktail Dictionary: An A–Z of cocktail recipes, from Daiquiri and Negroni to Martini and Spritz на Google Books.

From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own.

Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more.

Drawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar — like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist — and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.

About the Author:

Steven Grasse is an entrepreneur equally influenced by punk rock and New England transcendentalism. Steven has created some of the most outrageous booze brands of the twenty-first century: Hendrick's Gin, Sailor Jerry Rum, Art in the Age Craft Spirits-all seemingly out of thin air. He is the part-owner and creative mastermind behind Narragansett beer, and his agency, Quaker City Mercantile, has brought similar success to beer icons Pilsner Urquell, Guinness, and, most recently, Miller High Life. His first distillery, Tamworth Distilling & Mercantile, opened in 2015 and gained international press and awards within its first year. Steven is also the author of Colonial Spirits: A Toast To Our Drunken History, The Good Reverend's Guide to Infused Spirits, and Evil Empire. He lives and works in Philadelphia. Adam Erace is a food and travel writer, restaurant critic, recipe developer, and co-author of the cookbooks Laurel: Modern American Flavors in Philadelphia and Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club. He contributes to more than 50 publications, including Fortune, Men's Journal, Travel + Leisure, and Food & Wine, and his work has been recognized with awards from the International Association of Culinary Professionals and the Association of Food Journalists. He lives in South Philly with his wife, Charlotte, and three maniacal rescue dogs.

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Пролистать книгу The Cocktail Workshop An Essential Guide to Classic Drinks and How to Make Them Your Own

Food & Wine’s Best Cookbooks of Spring 2024, and as seen in The Evening Standard, Epicurious, and Imbibe

Recreate the Connaught Bar’s signature cocktails at home, with over 200 recipes for drinks and homemade ingredients

Step inside one of the best bars in the world and learn how the Connaught Bar’s virtuoso mixologists create 100 elegant cocktails – both contemporary and timeless classics – with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini.

Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion.

‘When I think about the Connaught Bar, I return again and again to the hospitality, the methodology and the quality experiences that I have experienced there over the past decade.’ – Massimo Bottura 

About the Authors:

Agostino Perrone is Director of Mixology at the Connaught hotel and Connaught Bar in Mayfair, London. After moving from Italy to London in 2003, he worked at a variety of esteemed establishments before moving to The Connaught in 2008, where he has revolutionized the hotel bar scene. His unique approach to hospitality and mixology has garnered international acclaim and accolades.

Maura Milia is Bar Manager and Giorgio Bargiani is Assistant Director of Mixology at the Connaught Bar, London.

Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the ‘Best of the Best’ group on the World’s 50 Best List. He has published a number of best-selling books, including Never Trust a Skinny Italian Chef and Bread is Gold.

Anistatia Miller is an award-winning drinks historian and cocktail specialist. She is co-director with Jared Brown of Mixellany Limited, a consultancy company that specialises in spirits and mixed drinks. She has written, with Brown, more than 30 books, including Spiritous Journey: A History of Drink.

Since 2011, the Connaught Bar has been in the top ten (including #1 twice) of the World’s 50 Best Bars, which awarded Perrone the Industry Icon Award in 2022. Among the numerous additional honors, there are World’s Best Bartender, Bar Mentor, and Hotel Bar from ‘Tales of the Cocktail’ Spirited Awards.

For the lovers, for the adventurous, for the curious, for the bakers. Especially for the bakers.

Birds do it, bees do it. And guess what — cookies do it, too. In fact, never have a pair of gingerbread cookies looked so pleased. Yes, the Kama Sutra meets the Joy of Cooking. Featuring an unabashed gingerbread couple, who are photographed in unflinching full color, the Cookie Sutra is a recipe for pleasure.

There is The First Posture, where two are yoked as one (yet the calorie count remains unchanged). The Pair of Tongs, allowing the woman to be open, free, sweet and crunchy. Pounding the Spot, requiring the suppleness of freshly rolled dough. There is Scissors, Autumn Dog, Tripod, The Wheelbarrow, The Snake Trap. And, for the advanced and adventurous, The Suspended Congress — great care must be taken lest the cookies crumble.

A great gift for a bride or groom, for your valentine, or for a home baker with a sense of adventure.

Enjoy over seventy delicious, seasonal recipes from the country's best independent breweries in this cookbook and beer pairing guide — a must-have book for craft beer lovers, home cooks, and fans of homebrewing.

Packed with bright, fresh, bold flavors and beer pairings to complement each dish, The Craft Brewery Cookbook brings the biergarten straight to your kitchen. Organized into chapters according to beer type, including hoppy ales, lagers and pilsners, wheat beers, and Belgian-style ales, this cookbook will help readers discover each beer's style and flavor profile and how it pairs with the accompanying recipes, each from a different American brewery.

Whether you're a fan of fruited kettle sours or New England IPAs, this cookbook from the co-host of the podcast Steal This Beer will show you how to create the ideal meal to accompany your favorite brew. These mouthwatering dishes — seafood, meat, vegetarian, vegan, and desserts among them — are depicted in photographic detail, showcasing modern, flavorful food rather than typical pub food. This cookbook breathes new life into the concept of food and drink pairing by offering an inspired take on contemporary beer styles and cuisine.

Sample recipes include:

- Spicy Fish Ceviche with Grilled Pineapple
- Jagerschnitzel with Mushroom Gravy
- Mushroom & Vegetable Dumplings with Mango Chili Nuoc Cham
- Merguez Spiced Lamb Burger
- Warm Farro, Mushroom, and Romanesco Salad
- Lemony White Bean and Sausage Soup
- Citrus Tres Leches Cake
- Air-Fried Chicken Wings with Honey Barbecue Sauce
- Smoked Adobo Chicken
- Kale Caesar Salad with Miso and Shrimp
- Grilled Pumpkin Flatbread
- Falafel and Spiced Yogurt
- Peanut Butter Bonbons
And many more!

About the Author:

John Holl is an internationally acclaimed beer expert, journalist, and co-host of the podcast Steal This Beer. He is the author of The American Craft Beer Cookbook (Storey, 2013) and lives in New Jersey. Photographer Jon Page is an Asheville, NC-based journalist covering spirits, beer, and the outdoors. He is an assistant editor of Craft Spirits Magazine and was previously managing editor of All About Beer Magazine.

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Пролистать книгу The Craft Brewery Cookbook: Recipes To Pair With Your Favorite Beers  на Google Books.

Compose a quick and delicious small-bite meal out of simple recipes and thoughtfully selected ingredients.

Elevate the art of composing delicious small-bite meals with inspiration from The Curated Board. From family breakfast and afternoon tea to date night and game night, food stylist Bebe Carminito presents twenty-eight themed boards and platters with more than sixty-five effortless recipes and suggests perfect pairings along with styling tips for optimal presentation.

Presenting a diverse array of platters from culinary influencers celebrating their gastronomic heritage, The Curated Board invites you to create spreads for all your special occasions. Raid your pantry and fridge and pair your favorite prepared foods with Bebe’s delicious homemade dips, snacks, baked goods, salads, cocktails, and sweets.

Relish in Green Chile, Spinach & Artichoke Dip, Pineapple-Jalapeño Cheese Balls, Herbes de Provence Grissini, Campanelle Pasta Salad, Basil Gimlets, and Cherry-Almond Oat Bars, among many others―the possibilities are endless.

Enjoy themed boards for any occasion, including:
• Granola, Fruit & Yoghurt Board
• Lebanese Sheet Pan Brunch
• An English Tea Party
• Girl’s Day Charcuter-Yay Board
• Ukranian Budmo Board
• Aperitivo Time
• Dim Sum Celebration
• Chocolate Lover’s Soirée
• Halva-Licious Board

These fun and easy-to-prepare meals will have you pulling out your platters and boards, making the most of your pantry, and gathering with loved ones around a cornucopia of delectable small bites.

About the Authors:

Bebe Black Carminito is a food stylist, recipe developer, content creator, and professional makeup artist. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. She resides in San Francisco in her teeny-tiny apartment with her husband and best friend, David Carminito. Marie Reginato is a photographer, cooking video host, and author of Alternative Vegan and The Ultimate Vegan Cookbook. She lives in Los Angeles, California. Susan Spungen, a founding food editor at Martha Stewart Living, was the culinary consultant and food stylist on the films Julie & Julia, It’s Complicated, and Eat, Pray, Love. She is also the author of Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (A Short Stack Edition) and co-author of the bestselling Martha Stewart’s Hors d’Oeuvres Handbook. She lives in New York City and East Hampton, New York.

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more. Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating.

For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.

About the Author:

In five short years, Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house…but they thank him for getting it right.  

The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

About the Author:

In five short years Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

From modern foraging and entomophagy to future foods involving 3D printing, this book compiles current food trends from around the world

Today, food and beverages are a vital part of creative culture. The Delicious presents pioneers, traditionalists, and entrepreneurs who are breaking new ground and enriching the culinary world with their innovative concepts. The book also presents eatery owners who are creating unusual spaces for the enjoyment of food, moving away from the classic restaurant setting.

Eating is more than a pastime, it’s a party; food is more than nourishment, it’s a social experience. The Delicious helps you stay up-to-date with the world’s cooking and dining trends.

Whether it’s being eaten, cooked, grown, prepared, or cultivated, food is today’s hottest topic. Its many facets spur our interest, arouse our passion, and provide us with pure pleasure. Being a foodie means being in-the-know about different cultures, traditions and the good life. Regional cuisines are becoming more dynamic — even well beyond the areas where they originated. Cooking classes serve as creative meeting points, market halls are becoming weekend travel destinations, and supper clubs are experiencing a growing popularity. Culinary magazines, special interest publications, and blogs are further fueling the current enthusiasm for food.

Against this background, The Delicious takes readers on a mouth-watering visual journey to discover what’s cooking around the world. It compiles developments in today’s new food culture, such as health conscious cafeterias, contemporary fast food, and restaurants with cutting-edge ideas, as well as innovative catering and culinary events both public and private. From experimental new dishes to modern interpretations of familiar classics, the featured examples will give readers new perspectives and inspire them to broaden their food horizons.

The book introduces pioneers, traditionalists, and entrepreneurs who are enriching the culinary world with their concepts. It also focuses on local cultivation and environmentally responsible distribution to support sustainability and ensure the quality of meat and vegetables. In The Delicious, everything is possible, everything is delectable, and everything promises full enjoyment.

The American journalist Giulia Pines has already written several food and lifestyle books, including Finding Your Feet in Berlin: A Guide to Making a Home in the Hauptstadt (2014) and Slow Travel Berlin’s 100 Favorite Places (2013). She has also written on a range of topics including Berlin’s coffee culture, supper clubs, Jewish identity in Europe, short film festivals, and art exhibitions.

IACP Award Winner

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley — “the most exciting place to eat in the United States” (The New York Times). The most

Reading books is a kind of enjoyment. Reading books is a good habit. We bring you different kinds of books. You can carry this book where ever you want. It is easy to carry. It can be an ideal gift to yourself and to your loved ones. Care instructions keep away from fire.

About the Author:

Thomas Keller is the author of The French Laundry, Per Se, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

Sip your way through the most legendary cocktails from the worlds of science fiction, fantasy, and more with over 70 nerdy recipes as realistically imagined by Cassandra Reeder, aka The Geeky Chef. 

Whether you binge sci-fi TV shows, rewatch cult films, get addicted to MMORPGs, or read all the fantasy book series, The Geeky Bartender Drinks has your fictional beverage fantasies covered.

For super fans of every variety, this leveled-up cocktail book will soon have you unlocking achievements behind the bar, no matter if you’re mixing drinks for yourself, a friend, or even a viewing party. And for all you nondrinkers, don’t fret: this book has a nonalcoholic chapter along with plenty of imaginative tricks for making drinks alcohol-free.

After an introduction to making your own flavored simple syrups and instructions on cool special effects such as shimmer, fire, and mist, get ready to restore your mana and wow your guests with these and more brilliant drinks:

- Sulfuron Slammer (World of Warcraft)
- Romulan Ale (Star Trek)
- Sonic Screwdriver (Doctor Who)
- Butterbeer (Harry Potter)
- Moloko Plus (A Clockwork Orange)
- Ardees aka Jawa Juice (Star Wars)
- Hero Drink (Final Fantasy)

Let your love for sci-fi or fantasy shine with The Geeky Chef series by creating food and drinks from your favorite shows, movies, and video games. Your cool, homemade, fiction-themed spread will make you the life of the party. Incredibly fun and creative, and colorfully designed, The Geeky Chef books make the perfect gift for the geek in your life who lives in a world of their own.

Other titles in this series include: Geeky Bartender Drinks, Geeky Chef Cookbook, Geeky Chef Drinks, and Geeky Chef Strikes Back.

About the Author:

Cassandra Reeder is an avid home cook and lifetime geek. For over a decade, she has been helping other geeks and nerds all over the world make their fictional food fantasies come true at geekychef.com. Cassandra extended this mission as the author of the Geeky Chef cookbook series, which includes: The Geeky Chef Cookbook, The Geeky Chef Strikes Back, The Geeky Chef Drinks, and The Geeky Bartender Drinks. She is also the author of The Unofficial Princess Bride Cookbook. Cassandra currently lives in Portland, Oregon.

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Пролистать книгу The Geeky Bartender Drinks: Real-Life Recipes for Fantasy Cocktails на Google Books

Careers and fortunes have been built on the back of a man's ability to show people a good time, and what better way than to perfect the art of mixing a cocktail. In The Gentleman's Guide to Cocktails Alfred Tong teaches you how to mix a Margarita with mojo, a Gimlet with grace, and a Peach Bellini that packs a punch. With over 150 recipes - personally selected by Alfred for their style and flavour - it covers classics like the Bloody Mary and Old Fashioned to more experimental mixes, such as the Alabama Slammer and Hellfire Punch. As well as recipes, Alfred imparts his wisdom on essential cocktail etiquette. Learn how to make a toast with a Martini, close a deal with your good taste and charm, and most importantly, when to release your inner cad. Illustrated with sophisticated drawings by Jack Hughes, this book will turn the amateur home barman into the perfect cocktail party host.

350 delicious recipes for naturally gluten-free food from around the world - the only gluten-free cookbook you will ever need!

This gorgeous and comprehensive book spotlights everyday dishes from more than 80 countries - showcasing the diversity of recipes that are deliciously gluten-free by design, rather than reliant on, special ingredients or substitutions.

Whether you're on a gluten-free diet or simply looking to experiment with gluten-free cooking, you'll discover delectable, easy-to-use recipes from breakfast to dinner and dessert.

Ranging from iconic dishes to much-loved regional foods, the global recipes in this collection include Summer Rolls (Vietnam), Shrimp & Grits (USA), Steak with Chimichurri Sauce (Argentina), Stewed Fava Beans (Egypt), Pavlova (Australia), Vegetable Pakoras (India), and Vanilla Flan (Mexico), all of which are naturally without gluten. The book highlights vegan, vegetarian, nut-free, and dairy-free options, along with easy-to-make 30-minute meals for those in a hurry.

With The Gluten-free Cookbook on your kitchen shelf, you will never be without a tasty and reliable meal, prepared naturally and without compromise.

About the Author:

Cristian Broglia started his culinary career in his hometown of Parma, Italy, before his desire to discover new cultures, recipes, and ingredients led him to cook throughout Europe, Latin America, Asia, and North America. He was the long-time executive chef of Alma (the International School of Italian Cuisine) and in 2017, he opened the research and development food laboratory CHEFin LAB.

Fresh air makes you hungry! The Great Outdoors is a collection of the best recipes for outdoor cooking that will add some spice to every outdoor meal

When adventure calls, hunger is never far away: Hiking, climbing, or sleeping beneath the stars makes our stomachs rumble. A quick carbonara with avocado, some rustic hash browns, or a Virgin Mojito will satisfy the appetite and perk up the mood of any hungry camper van driver.

The Great Outdoors explains how to cook on an open fire and presents the best outdoor cooking equipment and the most delicious recipes for different meals of the day. From on-the-go sandwiches to self-made pesto, preserved delicacies, or power food - this cookbook is an essential for your next road trip or camping vacation. Take it along and you will be sure to make new friends on the road and on the campsite.

Chef and outdoor enthusiast Markus Sämmer quit his job in high-end gastronomy to travel Australia and eventually become a self-employed chef a couple of years ago. He developed the recipes in The Great Outdoors on the road in his Volkswagen van.