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The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

About the Author:

Magnus Nilsson (b. 1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently ranked #19 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine. Nilsson is the author of Fäviken, also published by Phaidon, and he appeared in the US TV show, Mind of a Chef, which aired nationally across the USA on PBS-TV in Fall 2014. He is set to appear in the Netflix docu-series, Chef's Table, in 2015.

Take a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix.

The Official Bridgerton Cookbook allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington's towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton's Aegean Fasolada. For an intimate tête-à-tête, share a glass of mixed-citrus Vin d'Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte's Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings.

Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

About the Author:

Regula Ysewijn is a James Beard Award-winning writer, culinary historian, and photographer from Belgium. She focuses on the food and social history of Britain and the Low Countries, traveling between Belgium and London for her work. Regula has also been a judge for the Belgian version of the Great British Bake Off TV series (Bake Off Vlaanderen) and Junior Bake Off since 2017. She has been a judge for the Great Taste Awards and World Cheese Awards for the Guild of Fine Food for almost ten years. Additionally, she has appeared as a guest on BBC programs such as Inside the Factory and The Platinum Pudding: 70 Years in the Making.

This comprehensive guide, in official partnership with the hit TV series Downton Abbey, is a lavish celebration of elegant afternoon tea, filled with recipes, historical facts and etiquette guides. 

With over 150 stunning photographs featuring stills from across the Downton Abbey series and up to the Downton Abbey: A New Era film release, plus a foreword by Gareth Neame, Downton Abbey’s executive producer, this collection of 70 delicious recipes will serve up everything you need to take afternoon tea just like the Granthams. 

The book also explores the history of tea, covering its origins and varieties, the etiquette surrounding its consumption in English aristocratic life, and its presence in the series, both upstairs and downstairs. 

Recipes for delicious bakes, bites and assorted sweet and savoury delights include: 

- Pastries, buns and biscuits - Whip up classics like the cream scone or Chelsea buns, as well as enticing delicacies from raspberry eclairs to chocolate florentines  
- Afternoon tea cakes, tarts and puddings - From colourful Battenburg cakes and lemon tarts to warming spicy dark gingerbread or steamed toffee pudding 
- Tea sandwiches and savoury bites - Enjoy mini pork pies and Cornish pasties, or make carefully trimmed tea sandwiches  
- Preserves and spreads - Make aromatic strawberry-rhubarb jam, currant jelly or lemon curd from scratch to accompany your bakes 

Full of photographs and quotes from Downton characters, with this book you can recreate the rich traditions and flavours of Downton Abbey afternoon tea, time and time again. 

About the Author:

Gareth Neame is Executive Chairman of Carnival Films and, alongside Julian Fellowes, responsible for the global TV phenomenon Downton Abbey

In official partnership with Downton Abbey and with 50 stunning photographs featuring stills from across the series and right up to the latest film release, this collection of 70 delicious cocktail recipes is a lavish toast to the glamorous world of the Crawleys.

With a foreword by Julian Fellowes, the writer and creator of Downton Abbey, and an introduction by food historian Annie Gray, this curated selection of recipes spans the world of Downton, from drawing-room party drinks to downstairs hangover cures and more.

In addition to classic concoctions like a Mint Julep, Prince of Wales Punch and Ginger Beer, this collection features character-specific twists such as Downton Heir, Turkish Attaché, The Valet and The Chauffeur.

With a brief history of each drink and peppered with quotes from Downton characters, the recipes are organized by the places the drinks were served:

- The library (stirred drinks and after-dinner drinks)
- The grounds (refreshing drinks)
- The great hall (party drinks)
- The drawing room (pre-dinner drinks and hangover helpers)
- The village (everyday drinks)

​Photographed using the original lead crystal used on set, each cocktail is guaranteed to raise your spirits, whether by channeling the verve of Lady Mary, the wit of Violet Crawley or the plain speaking of Mrs Patmore.

With these cocktails, relish the rich traditions and flavours of Downton Abbey without end.

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Пролистать книгу The Official Downton Abbey Cocktail Book на Google Books

Immerse yourself in the atmosphere of your favourite series by making delicious cocktails inspired by the world of Peaky Blinders, the hit drama seen on the BBC, Netflix and around the world!

Birmingham Sour, Derby, Easy Dizzy ... this officially licensed book includes 40 easy-to-make cocktail recipes made from whiskey, gin and other tipples so that you can sip like a member of the Shelby clan.

Featuring photography of the cast and settings from the award-winning BBC period crime drama Peaky Blinders, impress your guests with historically inspired:

- Whiskey Cocktails: Vendetta, Red Horse, John Shelby, Birmingham Sour, The Bloody Hand, The Shelby Julep, Easy Dizzy, Mr Sabini, The 1919, Section D, Inspector Campbell, Freddy Thorne, Ulster Force, Billy Kimber, Daniel Owen
- Gin Cocktails: Last World, Epsom, Mrs Changretta, The Garrison, Gibson, Bobby, Tommy Shelby, Arthur’s Coffee, Michael Gray, Mrs Ross, White Horse, Scrap, Black Country, Revolution, Five Bells
- Cocktails with Other Spirits including Rum, Cognac and Vodka: West High, Angel, Derby, Grand Duke, Pimm’s Number 1, By Order of the Peaky Blinders, Champagne Cocktail, Tatiana, Sparkling Suzie, Grace Shelby

Choose a recipe, settle in in a good leather chair, loosen your starched collar and enjoy the moment!

About the Author:

Sandrine Houdré-Grégoire is a mixologist and creator of flavours based in France. Sandrine ran the Byblos bar in Saint-Tropez and the Murano bar in Paris; in 2008 she was awarded the prestigious title of Best Mixologist in France. Sandrine is the author of a number of successful books on cocktails.

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Пролистать книгу The Official Peaky Blinders Cocktail Book: 40 Cocktails Selected by The Shelby Company Ltd на Google Books

All the information, guidance, and recipes you need to become a pastry professional — in a single book!

Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques — from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.

About the Authors:

Pierre-Paul Zeiher trained at the hotel school in Strasbourg and in the most beautiful Parisian houses. He taught in Biarritz and Monaco before returning to Strasbourg. 
Jean-Michel Truchelut is a cooking and pastry teacher specializing in dietetics and nutrition.

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Пролистать книгу The Pastry Chef Handbook: La Patisserie de Reference на Google Books.

Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook.

Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars.

Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook -- discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade.

Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements.

About the Authors:

Critically acclaimed chef Josh Emett has worked with Gordon Ramsay, including as head chef at London's Savoy Grill (one Michelin star) under Marcus Wareing, and opening Ramsay restaurants in New York (two Michelin stars), Los Angeles (one Michelin star) and Melbourne. He was named New York Rising Star Chef in 2008, appeared in the US edition of Hell's Kitchen as a guest judge, and competed in Food Network's Chopped which he won convincingly against three other New York chefs.
Kieran E. Scott began his photographic career in London in the late 1980s under the tutelage of acclaimed food and travel photographer Anthony Blake and has worked with the world's leading magazines including Travel + Leisure, Food & Wine, Condé Nast Traveller, Departures and Vogue.

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Пролистать книгу The Recipe: Classic Dishes for the Home Cook from the World's Best Chefs

The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.

The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.

Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time ... Extraordinary standards.' - British GQ

'[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph

'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide

' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA

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Пролистать книгу The Ritz London: The Cookbook на Google Books.

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it continues to be one Italy’s most popular wedding presents.

The Silver Spoon was first conceived and published by Domus, Italy’s famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. Its over 2,000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you’ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

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Пролистать книгу The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread на Google Books.

Named UK's best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 and Number 1 in the 2017 Square Meal UK Top 100 Restaurants outside London

For home cooks, Stephen Harris, the chef at the UK's #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics.

From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.

Photography by Toby Glanville

About the Author:

Stephen Harris, a former historian and financial advisor, is the chef behind The Sportsman, voted Best Restaurant in the UK in 2016.

James Beard nominee for Best Wine and Spirit Book

The cocktail book for your home: The Ultimate Bar Book is an indispensable guide to classic cocktails and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips.

Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary ― and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.

Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.

If you liked PTD Cocktail Book, 12 Bottle Bar and The Joy of Mixology, you'll love The Ultimate Bar Book

This makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories

- Essential Cocktail Books
- Bartender Recipe Books
- Drink Mixing Books
- Alcohol Drink Recipe Books

Raise a glass to the 25th anniversary of The Big Lebowski with this highly giftable unofficial cocktail book featuring 50 cocktails, brews, and other spirits inspired by the beloved movie’s characters and scenes.

The Big Lebowski — the hilariously quirky comedy-thriller about bowling, avant-garde art, nihilistic Austrians, White Russians, and a guy named…the Dude — is a cult classic. Now, with The Unofficial Big Lebowski Cocktail Book, you can relive the movie one drink at a time!

Award-winning beverage writer and best-selling author André Darlington shows you how to create these and more iconic cocktails at home:

- The Dude (White Russian)
- Porn Star Martini
- The Nihilist 
- Bowling with Jesus
- Maude’s Manhattan

In addition to 50 signature drinks, this beautifully designed unofficial cocktail book includes food and song pairings that align with the major characters that have become life lessons and spouted advice within popular culture. Fully illustrated, this unofficial ode to The Big Lebowski is sure to have you reliving the movie and offering up these words of wisdom to your friends.

About the Author:

André Darlington is a former restaurant critic and restaurateur turned award-winning beverage writer. He is the best-selling author of eight cocktail books, including Gotham City Cocktails, Booze Cruise, and Bar Menu. He abides in Greensboro, North Carolina.

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Пролистать книгу The Unofficial Big Lebowski Cocktail Book: Over 50 Mixed Drink Recipes Inspired by the Cult Classic на Google Books

The legendary actor and comedian shows how to set a great table, shares ideas for unforgettable celebrations, and says, "It's about fun, not perfection!" In her own words...

"It's Whoopi here and I've written this book that, frankly, is the last book anyone would expect. You would never think of me as someone with the courage to say, 'You have everything you need to be fantastic in your own house, apartment, or trailer to set a great table.'

Let's face it, you look at a lot of books on Entertaining and think 'I could never do this in my house, I don't have this stuff and it's not going to look like what I'm seeing.' That's not what's going to happen here! I want to show you there is great heart in setting the table. For two or four or the kids or Halloween or tea just for you. For dinners with friends or the holidays. I'm going to tell you stories about what I do when people come over and give you ideas about what you're seeing because Honey, everything in this book is what you can do in your house.

You got a bodega or a 7-Eleven near you? They sell flowers. Take those bad boys and put them on your table. You got some crazy old plate from your grandmother (or a fancy silver one)? You got little kids' toys that have been annoying you forever, put them on the table too. Who's going to tell you it's wrong? Not me! I'm going to tell you it's right and I'm going to take you on a journey. And don't forget the bathroom; decorate it too, people are going to see it. It's all at your house. Come with me. I'll show you!

P.S. I know the glass on the cover is broken. Accidents happen!"

About the Author:

Whoopi Goldberg is one of only fifteen winners of the EGOT, with three Emmys, a Grammy, an Oscar, and a Tony, as well as two Golden Globes, numerous NAACP Image Awards, several People's Choice Awards, and many other honors for her work as an actor, producer, host, comedian, and humanitarian activist. She is a host of The View.

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Пролистать книгу The Unqualified Hostess: I do it my way so you can too!

'Simon Hopkinson is a classically trained chef with the heart of a home cook.' - Nigella Lawson

'The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat' Rowley Leigh

Now more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson's classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon. 

The key to Simon Hopkinson's cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

About the Author:

Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing and TV presenting. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.