Кулинария

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.

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.

___________

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.

In more than 150 varied recipes, master baker Stefan Elias guides both beginners and experienced bakers to a feast of delicious pastries, breads, cakes, pies, etc. With quiches and pizza tartlets, among others, the salty kitchen is also part of the mix. Thanks to the vegan recipes, everyone at the table can join in.

Historian Greet Draye (Centre for Agrarian History) brings the entire baker’s culture to life through the recipes with all sorts of anecdotal stories.

- Master baker Stefan Elias offers over 150 varied recipes
- Perfect for both beginners and experienced bakers
- Enjoy a feast of pastries, breads, cakes, pies, and more
- Includes savory options like quiches and pizza tartlets
- Features vegan recipes for inclusive dining
- Historian Greet Draye enriches the book with cultural and historical anecdotes
- Brings the baker's culture to life with engaging stories

About the Author

Stefan Elias was the right-hand man of the legendary baker Jacques Bloch for many years. He enriches recipes handed down from generation to generation with high-quality ingredients and a passion for his craft. 

From the author of The Newlywed Table (70,000 copies in print), The Hostess Handbook offers readers 100 easy entertaining recipes, party planning advice, and curated menus to pull off the most delicious and delightful of gatherings, from an epic holiday bash to a casual get-together in the backyard, or an inspired dinner party.

What's the secret to every good party? Is it the tasty but not overly fussy food? The warmth of a good host who doesn't disappear into the kitchen halfway through the night? The beautiful tablespace or the eclectic mix of glassware? It's all of the above, and now, you don't have to sweat it because The Hostess Handbook shows how to master the art of entertaining.

Author Maria Zizka starts with the first rule of party planning (being, there are no rules!), then walks readers through some options and considerations to host guests comfortably-from serving supplies to decorating tips and strategies. The array of recipes includes snacks, sides, and salads so good they could be the whole meal, like Chicken Wings with Apricot-Honey-Chile Sauce and Toothpick Gnocchi with Oregano Breadcrumbs. Mains can be made ahead (Brisket and Harissa Buttered Carrots) and will have guests coming back for more (Potato Chip-Crust Chicken with Green Olive Relish). Plus, there are fabulous desserts fit for any type of celebration (from Gingersnap and Lemon Ice Cream Sandwiches to a Pavlova with Chamomile Cream and Citrus). Batch cocktails and non-alcoholic drinks-a Negroni Pitcher, a Sparkling Strawberry-Rhubarb Elixir-make bartending easy.

Throughout, Zizka offers expert advice to coach readers through the party-planning process, from setting the table to cleaning up the inevitable red wine spill. As a bonus, fourteen curated menus- including a pack and go picnic, a Sunday supper for the family, or a promotion party feast-take the worry of meal planning off your plate, making it even easier to get together with loved ones. After all, isn't that the whole point?

About the Author:

Maria Zizka is the author of numerous award-winning cookbooks. She studied biology at UC Berkeley and food culture at UNISG in northern Italy, where she now teaches as a visiting lecturer. She was named by Forbes as one of the most influential people under 30 in the world of food and drink. Zizka lives and cooks in the Berkeley Hills with her husband and two sons.

The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before

Ireland's remarkably rich food heritage dates back millennia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.

About the Author:

Jp McMahon is a chef, restaurateur, and author. He is culinary director of the EatGalway Restaurant Group and runs the Aniar Boutique Cookery School. Founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He organises an annual international chef symposium entitled ‘Food on the Edge' in Galway and writes a weekly column for the Irish Times.

The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration -- as well as insight into the traditions of the food and celebrations -- it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables.

Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti and Pappa al Pomodoro; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the preparation and the party itself, this is an essential guide for home cooks and those who love to entertain.

About the Author

Elizabeth Minchilli has written about food, style, and culture from her home in Italy for the past 25 years. Her website, Elizabeth Minchilli in Rome (elizabethminchilli.com), won a Saveur Blog Award for Best Culinary Coverage, an Italy Magazine Best Food Blog Award, and was named The Culture Trip Local Favorite. Elizabeth is the author of nine books, including Eating My Way Through Italy, and the founder of the Eat Italy app. Her books, blogs, apps, and food tours have been praised by The New York Times, Los Angeles Times, Travel & Leisure, NPR, The Huffington Post, Condé Nast Traveler, and more.

_____________

Пролистать книгу The Italian Table: Creating Festive Meals for Family and Friends на сайте издательства.

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere

The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.

About the Author:

Leah Koenig's writing and recipes have appeared in The New York Times, The Wall Street Journal, New York Magazine's Grub Street, Saveur, Epicurious, Food52, TASTE, Departures, and Tablet magazine, among other publications. She is the author of 6 cookbooks including Modern Jewish Cooking and The Little Book of Jewish Feasts. In addition to writing, Leah leads cooking demonstrations and classes all over the world. She lives in Brooklyn, New York with her husband and two kids.

- The most comprehensive book on Jewish cuisine to date, featuring more than 400 recipes, each with an introduction
- Jewish food is experiencing rising popularity in the global mainstream, making this book one-stop shopping for readers interested in learning more about these culinary traditions
- 100 specially-commissioned recipe photographs
- 25 recipes contributed by well-known chefs appear throughout the book
- With icons for every recipe denoting dietary restrictions, number of ingredients, and cooking time
- Features an introduction by the acclaimed American cookbook author and podcast host, Julia Turshen

Kinfolk magazine — launched to great acclaim and instant buzz in 2011 — is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility, and to foster the endless and energizing magic that results from sharing a meal with good friends.

Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks — artisans, bloggers, chefs, writers, bakers, crafters — has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.

About the Author:

Nathan Williams is the author of The Eye, The Kinfolk Entrepreneur, The Kinfolk Home, and The Kinfolk Table and the editor in chief of Kinfolk, a lifestyle magazine published quarterly by Ouur studio. Founded in 2011, Kinfolk maintains a vibrant contributor base from Copenhagen to Cape Town and hosts hundreds of global events each year that bring the community together.

____________

Пролистать книгу The Kinfolk Table на Google Books.

Sophisticated, evocative, and delicious, the martini will never go out of style. Appearing in countless movies — for example, any one of the Bond films — it’s one of the most popular and well-known cocktails of all time. Making a martini is simplicity personified, the classic recipe requiring just two ingredients (not counting the garnish): gin and vermouth. And now man-about-town Matt Hranek is here to tell us everything we need to know about the iconic cocktail. Like Hranek’s The Negroni, The Martini will give readers insight into the drink’s nineteenth-century-origins, as well as the tools for making 35 simple variations of the drink — a combination of recipes from the author, recipes from experts/bartenders around the world, and iconic versions that any martini fanatic needs to have on hand.

Included are the author’s own version, always with gin (never vodka), served ice cold and dry with a twist of lemon (or, on very rare occasions, like when he is hungry, an olive); the Martinez (circa 1849), named for the city of Martinez about 25 miles northeast of San Francisco, where some say this all began; a lime martini, a nod to Hranek’s father, who loved a gin and tonic; and New York City legend Russ & Daughters Cafe’s own martinis, “The Lower East Side” and “The Smoked Martini.” There will be details on ingredients, methods (to shake or to stir?), garnish, equipment, glassware; where to get the best martini around the world, and more. Beautiful original and archival photography make this an irresistible gift for anyone who loves to enjoy a martini.

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. 

Creative recipes for cooking with microgreens — the flavor-packed shoots of young herbs and leafy greens — a popular new ingredient used both by top restaurant chefs and home cooks.

This beautifully designed cookbook will appeal to health-conscious home chefs and gardeners and those looking to expand their interest in sustainable consumption, with a collection of mouthwatering recipes for easily incorporating the healthy and nutritious baby greens into everyday meals.

The East End’s Good Water Farms teamed up with top food bloggers and chefs to offer creative, microgreens-driven recipes. Traditionally used more for garnish, here microgreens are elevated to key ingredients in unexpected and delicious ways. More than twenty varieties of microgreens are featured. The sixty recipes include roasted figs with lemon balm and fennel microgreens; grilled red cabbage and purple radish daikon noodles with red shiso microgreen dressing; Parmesan and farro “risotto” with truffle, roasted monkfish, arugula, fennel, and red mustard microgreens; and coconut water microgreen pops.

Along with artful photography of plated dishes, this comprehensive cookbook includes a section on how to save money by easily growing your own microgreens at home year-round and a microgreens glossary.

About the Authors:

Good Water Farms was founded by Brendan Davison in 2011 in Amagansett. The farm now occupies two custom-built greenhouses on 34 acres in Bridgehampton. Offering over 20 varieties, Good Water Farms supplies microgreens to top chefs in local restaurants on Long Island and in New York City. Their greens can be found in gourmet markets such as Whole Foods. Amanda Cohen is the chef and owner of Dirt Candy, the award-winning restaurant on New York City’s Lower East Side.

__________

Пролистать книгу The Microgreens Cookbook: A Good Water Farms Odyssey на сайте издательства.

A century ago the cocktail achieved perfection when, according to legend, Count Camillo Negroni asked his bartender in Florence to stiffen an Americano by replacing the soda water with gin. The world never looked back. With its cosmically simple 1:1:1 ratio, its balance of bitter and sweet, its pleasant kick, its aura of sophistication, the Negroni has bewitched cocktail lovers ever since. Perhaps none more so than Matt Hranek, who intones this love song to his favorite drink and offers a curated collection of recipes, both the classic and dozens of variations, deviations, and delicious reinterpretations.

In 2019, the Negroni turned 100 years old, and it's more popular than ever. The drink's classic proportions are equal parts Campari, gin, and sweet vermouth, making it an easy cocktail to order and to make on your own. The Negroni will give readers insight into the drink's origins in Italy (it started as a twist on the Americano), and the tools to make over 20 simple variations from drink experts and bartenders around the world. Here's the Negroni Frappé from the famed bar Dante in New York City; the Negroni Spagliato from Bar Basso in Milan, where the gin is replaced with prosecco; and the author's own version, which goes heavier on the gin and lighter on the vermouth. Included will be details on garnish, bitters, tools, glassware; a section on the importance of the vermouth used; interviews with bartenders from around the world; where to get the best Negroni; and so much more. Beautiful original photography of the drinks along with archival imagery of famous Negroni lovers--like Ernest Hemingway and Orson Welles--and vintage liquor ads make this gorgeous book an irresistible gift for anyone who loves to enjoy a Negroni.

About the Author:

Matt Hranek is the author of The Martini, 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.