Кулинария

With The Wine Game learn about wines from all over the world in this deluxe happy families game. With two decks of cards – one for red wines, one for whites – covering all the major wine-producing regions and some unexpected gems, this is the perfect way to dip in to the world of wine. Includes a booklet with brief descriptions of each region along with some tips on which labels to look out for.

About the Authors:

UK-based French artist Cassandre Montoriol’s traditional ink and crayon drawings are the toast of the fashion publishing world. Her expressive, hand-drawn aesthetic is reminiscent of travel diaries, fashion illustration and textile design. Zeren Wilson has spent 17 years in the wine trade, most recently selling wine to London restaurants, and now consults for restaurant wine lists. 

This new, fully updated and revised edition of The World Atlas of Whisky provides an in-depth, comprehensive journey through the history, process, distilleries and expressions of world whiskies.

Award-winning author and whisky expert Dave Broom profiles more than 500 distilleries and explores more than 480 whiskies in this extensive world atlas. There has been major growth in the world of whisky in the last decade, with many more distilleries opening, and this new edition of the must-have reference book on whisky brings the world of whisky right up to date.

The World Atlas of Whisky is the only guide both the connoisseur and newcomer will ever need in order to understand everything there is to know about the world of whisky. This is a beautifully illustrated, in-depth and comprehensive journey through the history, process, distilleries and expressions of world whiskies, featuring 32 detailed full-colour maps. Heritage, romance, flavour and craftsmanship are all celebrated in this complete study of this most versatile of drinks.

'The best whisky book ever - a must-read for drinkers!' - Forbes
'The perfect go-to reference guide for the whisky lover's bookshelf' - Whisky Magazine

About the Author:

Dave Broom has written 13 books, including The World Atlas of Whisky, now in its second edition with a third edition underway. He has won many awards, including four Glenfiddich prizes and, in 2013, he won the prestigious IWSC Communicator of the Year Award. In 2015, he won The Spirited Award for Best Cocktail & Spirits writer, in 2018, an André Simon prize, and in 2020, a Fortnum & Mason award for Drinks Writer of the Year.

He has been a contributing editor to Whisky Magazine, scotchwhisky,com and Malt Advocate. In 2020 he started his own website thewhiskymanual.uk. Dave has made two films, Cuba In A Bottle and The Amber Light. The latter, an examination on whisky and Scottish culture, won Best Programme at the 2020 Fortnum & Mason awards.

Over his three-plus decades in the field, Dave has built up a considerable international following with regular training/educational visits to Japan, France, Holland, Scandinavia, Germany, Africa and North America. He is actively involved in whisky education and also acts as a consultant to major distillers on tasting techniques as well as training professionals and the public. Dave has also worked with Suntory in developing a language of tasting that communicates Japanese concepts to English speaking audiences.

Dave's previous books include Whisky: The Manual, Gin: The Manual, Rum: The Manual, The Way of Whisky and A Sense of Place.

Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine.

To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today’s wine-growers and drinkers.

With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world’s most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.

"The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter

About the Authors:

Hugh Johnson is the world's pre-eminent writer on wine. First published in 1977, his Pocket Wine Book remains the world's bestselling annual wine guide. Its winning formula of insight, critical appraisal of the world of wine, plus valuable vintage news and wine recommendations has been often-imitated but never bettered.
With the publication of his first book, Wine, Johnson established himself at the age of twenty-seven as the most refreshing and authoritative voice on the subject. During the past four decades he has written books that have become landmarks on the subject, including his classic The World Atlas of Wine, co-authored with Jancis Robinson, his Wine Companion, first published in 2003, The Story of Wine and Hugh Johnson on Wine.
In his spare time he writes about gardening from his home in London.

Jancis Robinson is described by Decanter magazine as "the most respected wine critic and journalist in the world". Jancis writes daily for her website, jancisrobinson.com (awarded the first ever Wine Website of the Year accolade in the Louis Roederer International Wine Writers Awards 2010), weekly for the Financial Times, and bimonthly for a column that is syndicated around the world. But many know her best for her hugely admired reference books; in addition to co-authoring The World Atlas of Wine, she is editor of The Oxford Companion to Wine and co-author of Wine Grapes.
Critically acclaimed as the "woman who makes the wine world gulp when she speaks" (USA Today) and "our favourite wine writer" (Playboy), Jancis was the first person outside the wine trade to qualify as a Master of Wine, in 1984. She was awarded an OBE in 2003 by Her Majesty the Queen, on whose cellar she now advises.
In one week in April 2016 she was presented with France's Officier du Mérite Agricole, the German VDP's highest honour (the golden pin, presented by previous recipient Hugh Johnson) and, in the US, her fourth James Beard Award.

Time is the highly anticipated follow-up to the award-winning Gather. In it, Gill Meller distills the essence of his approach to food and cooking time spent in the kitchen, with good ingredients, makes for the best possible way of life.

Morning, daytime and night these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light to comfort and warmth.

Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla crème brûlée).

This is the best of modern British cooking, from the most exciting new voice in food writing.

Praise for Gill's previous book, Gather:

Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking... Beautiful writing, beautiful food, this is an exquisite book that I cannot stop reading. Nigella Lawson

My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking. Diana Henry

"Gill Meller's latest cookbook, Time, is poetic and romantic - a string of beautiful recipes guide you through the seasons.” - Yotam Ottolenghi, Guardian

"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. An intensely personal book, this brings you into his life and his kitchen. And as with his first book Gather, his recipes make me want to run headlong into the kitchen." - Nigella Lawson

"Producing a second book as good as your first ... is not easy, but this is every bit as good and, in fact, more approachable for the home cook. The recipes follow the curve of the day, from breakfast to dinner - hence the title - and you want to make them all... Meller constantly delivers the unexpected, though not just for the sake of novelty, and the recipes are never complicated." - Diana Henry, Sunday Telegraph

The ultimate canvas for sweet and savoury culinary creativity. 50 seasonal recipes that reimagine the "bread and butter" of cuisine with simple ingredients in surprising ways

Easy enough for breakfast, yet suitable for brunch, lunch, dinner and even dessert, the possibilities of heaping beautiful seasonal ingredients on bread are limitless. Organized by season, Toast features 50 recipes from savoury to sweet that unleash the power of fresh ingredients and simple techniques guaranteed to impress and satisfy any kitchen audience on any occasion. Award-winning food writer Raquel Pelzel's relatable and accessible recipes span generations and cultures and shatter expectations of what this humble favourite can be.

Broiled or char-grilled, pan-fried or deep-fried, a good slice of bread is the ultimate platform to showcase your culinary skills. Toast will teach you to simply and effectively wow friends and family with creative, delicious combinations of ingredients from summer tomato salad, or pickled shrimp and avocado, to roasted squash and molten cheese, poached egg and fried pancetta.

So much more than just bread and butter, toast is experiencing a global renaissance. Professional chefs are seizing on the creative potential of a beautiful canvas of bread and delivering sophisticated culinary masterpieces that showcase their own brilliant palettes. Toast invites home cooks to join the ranks of renowned chefs in their experiments and even brings some of their recipes to life with contributions by 8 celebrity chefs including Hugh Acheson, Deb Perelman (The Smitten Kitchen), Fergus Henderson (St. John) and more.

As simple or as sophisticated as you want it to be, yet always comforting and nourishing, Toast is perfect for those looking for seasonal, market-inspired recipes, or gourmet treats presented in an approachable manner.

With something for every palate and occasion, this is the ideal book for new and seasoned cooks alike as well as everyone from college students and recent graduates to newlyweds and empty nesters.

Artisanal Toast is a hit in the media with features on Today, GMA, and NPR, and on the pages of The New Yorker, San Francisco Chronicle, Guardian, and Bon Appétit.

About the Author:

Raquel Pelzel is an award-winning food writer and cookbook collaborator. She has written recipes for Saveur, Wall Street Journal, Every Day with Rachael Ray, and Edible Manhattan, and is a cookbook columnist for Epicurious. She was an editor at Cook's Illustrated and senior food editor and test kitchen director for Tasting Table. Toast is Raquel’s first solo cookbook. She lives in Brooklyn.
 

Be ahead of the curve and get to know 100 of the most exciting rising-star chefs from around the world, as selected by 20 global culinary masters – featuring more than 300 recipes and 500 images

The international dining scene is a vast, ever-shifting landscape, and Today's Special is perfectly positioned to help readers to navigate it. Twenty of the globe's leading chef-curators – 10 men and 10 women – have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm.

Today's Special is packed with more than 300 recipes and 500 images celebrating finished dishes, chef portraits, restaurant interiors, and more.

The broad geographical reach of chefs and cuisines includes: Jeremy Chan of Nigeria-inspired Ikoyi London; Toyomitsu Nakayama of Toyo, Tokyo, Japan; Afro-fusion chef Dieuviel Malonga; Manoella Buffara of Brazil; New York-based British chefs Clare de Boer and Jess Shadbolt; and Slovenian chef Luka Košir.

About the Author:

Conceived and edited by Phaidon editors. 

Phaidon Editors are grounded in both academic and professional expertise in a diverse range of subjects including art, architecture, cookery, and design. Working with a broad and diverse panel of contributors from around the world, Phaidon Editors have created many of Phaidon's classic publications, including 30,000 Years of Art, The Fashion Book, The Gardener's Garden, and the Atlas of Brutalist Architecture.

Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book

Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim – yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland.

He shares 100 of the recipes close to his heart – the core collection of basic Mexican dishes – and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.

About the Author:

Enrique Olvera opened Pujol in Mexico City in 2000. His awards include: White Guide Global Gastronomy Award; Latin America's 50 Best Restaurants (#4); World's 50 Best Restaurants (#13, 25); and Diners Club Lifetime Achievement Award Latin America. He runs three outposts of Eno, a casual eatery in Mexico City; Criollo in Oaxaca; Cosme in New York and soon Los Angeles; and Atla in New York.

The quintessential staple of French cuisine is the humble baguette, but the country’s bread baking tradition ― along with variations assimilated from other world cultures ― offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients ― grain and flour varieties, water, salt, and starter―this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes.

Eighteen expert bakers, pastry makers, or chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation ― from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, Matcha tea rolled bread, buckwheat and seaweed galets, and honey, fig, and hazelnut rye. A chapter devoted to traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque-monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.

About the Authors:

Marie-Laure Fréchet regularly contributes to culinary magazines, founded a culinary festival, and is an avid home baker.
Valérie Lhomme is a food photographer who regularly works for magazines including Madame Figaro, Vogue, Travel in France, Saveurs, and Marie-Claire Idées.

Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing?

Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous.

Going vegan was the best decision Gaz Oakley ever made. Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn't feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt.

The emphasis in Gaz's 100 amazing vegan recipes is first and foremost on FLAVOUR. From Kentucky Fried Chick'n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the trad turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.

Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" Roast and Festive Nut Roast Wreath served with all the trimmings: "No Pigs" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings – all rounded off with spectacular dairy-free puds including Boozy Tiramisu and Creme Brûlée Tarts. There are vegan versions of mince pies, Pavlova and the traditional Christmas Pudding with Custard, and even a "cheese" board for afters! And it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ "Ribs" and Arancini, among many others, plus ideas for Boxing Day leftovers including Bubble & Squeak, Christmas Curry and Gyros. 

Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, Vegan Christmas offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.

About the Author:

Gaz Oakley is an exciting young chef who has worked his way up through professional kitchens from his teenage years. Wanting a healthier lifestyle, he decided to change his diet and go vegan. He took up the challenge of finding ways to make his food vibrant and tasty and the results were so impressive that he developed the Avant-Garde Vegan brand to showcase his recipes on Instagram and his vegan YouTube channel.

A unique collection of more than 60 vegetarian, vegan, and vegan-friendly hotels and bed & breakfasts from all over the world, made even more enticing by delicious recipes.

Even with the loveliest hotel room and a beckoning pool, the perfect vacation can be spoiled when the restaurant forces you to make a meal out of side dishes. For vegetarians and vegans, a hotel vacation suiting their culinary lifestyle can still be quite a challenge. But there are outstanding alternatives out there, you just have to find them! In 2011, travel writers Karen Klein, Thomas Klein, and Peter Haunert established VeggieHotels®, the world’s first network of entirely vegetarian and vegan hotels and inns, which now includes far more than 500 establishments around the globe. They added VeganWelcome® in 2015 as a hand-picked selection of particularly vegan-friendly hotels.

In addition to purely vegetarian-vegan hotels, more establishments are offering guests outstanding vegan cuisine alongside more conventional dishes, so the founders of VeggieHotels® responded to this trend in 2015 by expanding their selection of vegan-friendly accommodations with another new website called, VeganWelcome®. They shine a spotlight on wonderful places run with great love and enthusiasm that are paving the way for a kind of tourism based on ethical principles and sustainability. And their success shows just how right they were: today, more than 300 hotels and inns in over 60 countries are VeggieHotels® and VeganWelcome® members. Guests at these establishments can savor new and creative vegetarian and vegan cuisine that will satisfy even the most jaded palate. This volume introduces the best hotels from the VeggieHotels® and VeganWelcome® websites with gorgeous photos and detailed information on each property’s special features — from cooking classes to yoga retreats. From vegan surfing camps to luxury hotels, from exclusive Ayurvedic retreats to simple mountain chalets, and from Tuscan country estates to holistic wellness resorts on Bali, the hotels presented in the book are dream destinations for fans of plant-based sustenance — and a whole lot more. They are also highly recommended for anyone interested in a healthy diet and lifestyle as well as sustainable travel. Top chefs reveal their secret recipes as well, so your culinary getaway can continue long after you’ve returned home.

Every hotel presented in this book is unique, with a history entirely its own and often built on an intensely personal dream. In every establishment, guests come to enjoy new, creative, vegetarian, and vegan cuisines that will satisfy even the most selective gourmets.

 - P.E.A. Award 2017 in the category "Travel/Tourism"
 - With recipes that will make your mouth water just reading them

The perfect gift for anyone who cares as much about clean eating as they do about sustainable tourism

Very Merry Cocktails features more than 50 festive cocktail recipes.

This book has something for every holiday occasion, whether a kid-friendly cookie party, an elegant New Year’s Eve soirée, or a cozy night in for two.

Recipes range from timeless classics and classics with a twist, to party punchbowls and zero-proof libations.

• A perfect stocking stuffer year after year
• Includes both cocktails and mocktails
• Brimming with vibrant photography

Makeand enjoy seasonal drinks like like Hot Buttered Rum, the Holiday Bellini, ‘Tis the Season Sangria, and Foamy Mexican Hot Chocolate.

With just the right amount of Christmas kitsch, this is an essential collection for cocktail enthusiasts, holiday hosts, and anyone who loves the holiday season.

• Packed with festive drink recipes, this book makes for a great add-on gift, stocking stuffer, or seasonal hostess gift.
• Makes a lovely addition to a holiday-themed bar cart
• Perfect for people who love Christmas and holiday drinks, merrymakers looking to get in the holiday spirit, and entertainers and hosts
• Add it to the shelf with books like The Artisanal Kitchen: Holiday Cocktails: The Best Nogs, Punches, Sparklers, and Mixed Drinks for Every Festive Occasion by Nick Mautone; Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks by Maria del Mar Sacasa; and The Craft Cocktail Party: Delicious Drinks for Every Occasion by Julie Reiner.

About the Author:

Jessica Strand is a food writer and the author of numerous cookbooks, including Cooking for Two; Margaritas, Mojitos & More; and Kids in the Holiday Kitchen.

When it comes to boozy beverages, vodka is the undisputed king. From the Bloody Mary to the Moscow Mule, vodka is the alcoholic chameleon that is the base of many of the world’s most beloved cocktails. In Vodka: Shake, Muddle, Stir, Dan Jones introduces readers to some fun and classy ways to consume this cherished tipple.

Starting with the basic kit for your home bar, and following with the best vodka-makers on the planet, this book will have you shopping for your bartending tools like a pro. With more Martini and Cosmopolitan recipes than you can shake a cocktail shaker at, as well as a glut of amazing cocktails you have never even heard of, this is a collection that will enhance your drink repertoire forever.

Including recipes for DIY syrups, sours, infusions and more, Vodka: Shake, Muddle, Stir will show you just how versatile this timeless liquor is.

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. 

“An antidote to the veneer of perfectionism so often presented by books of its kind, Wabi-Sabi Welcome offers readers license to slow down and host guests with humility, intention, and contentment.” —Nathan Williams, founder of Kinfolk

Wabi-Sabi Welcome is sharing a pot of tea with friends. It is preparing delicious food to nourish, not to show off. It’s keeping a basket of cozy slippers at the door for guests. It is well-worn linens, bouquets of foraged branches, mismatched silverware, and heirloom bowls infused with the spirit of meals served with love.

In this lush entertaining manual, author Julie Pointer Adams invites readers into artful, easygoing homes around the world — in Denmark, California, France, Italy, and Japan — and teaches us how to turn the generous act of getting together into the deeper art of being together.

In this book, readers will find: unexpected, thoughtful ideas and recipes from around the world; tips for creating an intimate, welcoming environment; guidelines for choosing enduring, natural decor for the home; and inspiring photographs from homes where wabi-sabi is woven into daily living.

About the Author:

Julie Pointer Adams grew up in Santa Barbara, California, where backyard barbecues, perpetually open doors, and picnics at the beach strongly shaped her sense of what intimate, casual entertaining should be. A background in the studio arts and literature led her to pursue a master of fine arts in environment design, specifically exploring how spaces can better connect us and provide a sense of belonging — especially through sharing our homes and eating together. Having developed and managed Kinfolk magazine's original dinner and workshop series alongside editor Nathan Williams for several years, Julie has planned, hosted, and overseen hundreds of both small and not-so-small gatherings all over the world. Julie currently resides in Santa Barbara with her husband, Ryan, in a tiny, light-filled artist's studio, where they love to cook together, take photographs, host friends, and lounge in the sun.

____________

Пролистать книгу Wabi-Sabi Welcome: Learning to Embrace the Imperfect and Entertain with Thoughtfulness and Ease на Google Books.

Today’s most important question: What the F*@# should I drink? It’s all covered here!

We’ve all been there: you come home from a long day and just want to have a drink-but which drink? There are so many options, how do you decide? What the F*@# Should I Drink? has the answer!

The follow-up to the wildly successful and deliciously offensive What the F*@# Should I Make for Dinner?, What the F*@# Should I Drink? provides over 75 recipes for everything from a Sidecar to a Moscow Mule to whatever the f*@# a Caipirinha is. They’re easy to mix and even easier to drink, and soon you’ll forget the original question.

With a “choose your adventure” style recipe guide-don’t like the recipe in front of you? Choose another!-and wonderfully offensive directions, What the F*@# Should I Drink? is f*@#ing fantastic, and it will make you feel f*@#ing fantastic too.

About the Author:

Zach Golden is a writer and director in the Catskill Mountains. He lives with his wife Sara and dog Oscar, both of whom are allowed on the furniture.

_____________

Пролистать книгу What the F*@# Should I Drink? The Answers to Life's Most Important Question of Your Day (in 75 F*@#ing Recipes)