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Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine-country cooking.

Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries -- including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few -- whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California.

Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.

About the Author

Janet Fletcher is the author or co-author of nearly 30 books on food and beverage, including Cheese & Wine, Cheese & Beer, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, and Sur la Table's Eating Local: Recipes Inspired by America's Farmers. She publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Somm Journal magazines. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking, and Food & Wine.

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Пролистать книгу Wine Country Table: Recipes Celebrating California's Sustainable Harvest

A third edition of the groundbreaking book that clearly details all the key scientific developments in wine and winemaking. A comprehensive, illustrated reference to the most controversial, interesting and hotly debated topics in the world of wine.

This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking.

Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences.

This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised.

Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

About the Author:

Jamie Goode obtained a PhD in plant biology, and then worked for 15 years as a science editor. In 2000 he began wineanorak.com, and the following year started one of the very first wine blogs. In 2005 he published the first edition of The Science of Wine, and his second book, Authentic Wine (in collaboration with Sam Harrop) was published in 2011.

Since 2005, Goode has been the wine columnist for UK national newspaper The Sunday Express. He also writes regularly for a range of publications, including the World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal.

Goode presents on a wide range of topics, and is a widely traveled wine judge. He is a panel chair for the International Wine Challenge, and has recently judged competitions in Melbourne, Sofia, Hungary, and the Loire. In 2006 he won the Glenfiddich Award for Wine Book of the Year, and the following year the same award for Wine Writer of the Year. In 2012 his blog won best overall wine blog in the Wine Bloggers Awards (USA) and he was Blogger of the Year for the International Wine and Spirits Competition.

Goode lives in London and is married with two teenage boys. He plays guitar and enjoys cricket, football, running, and photography. And, of course, food and wine.

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Пролистать книгу Wine Science: The Application of Science in Winemaking на Google Books.

This is a fresh, modern follow-up to the bestselling Wine Bites, featuring 65 brand-new recipes with suggested pairings, beautiful food photography, and a stunning package.

Wine lovers rejoice! In this updated edition of the bestselling Wine Bites, Wine Time includes more than 65 all-new recipes for simple, scrumptious bites to go with your glass of vino. There are recipes for every occasion, whether a barbeque or book club, romantic date night or solo dinner, as well as wine pairings that complement each dish. With the added bonus of wine cocktails, step-by-step instructions for putting together a first-class cheese board, and a chapter on sauces and chutneys to elevate an hors d'oeuvres spread, this is an indispensable resource for anyone who likes to host parties, drink wine, and dabble in the kitchen.

• MAKES WINE ACCESSIBLE: Wine shouldn't be reserved to the snobby sommeliers of the world. This book makes wine pairings easier than ever with accessible recipes and wine suggestions that any home cook can try.
• FANTASTIC VALUE: Wine Time features more than 65 all-new food recipes with wine pairings, plus wine cocktails and sidebar tips throughout.
• PERFECT GIFT: Alongside a beautiful bottle of wine — or any food or kitchen item for that matter — this book makes a lovely hostess, housewarming, or anytime gift for anyone who likes to cook and drink wine.

Perfect for:

• Wine drinkers
• Casual entertainers
• Shoppers looking for a hostess or housewarming gift
• Visitors to wine country

About the Authors:

Barbara Scott-Goodman is an author, art director, and designer of many cookbooks. She lives in Brooklyn, NY.

Jennifer May is a food and lifestyle photographer based in the Hudson Valley.
 

Who proclaimed that smoothies should be enjoyed in the summertime only?

With these all-new recipes by Eliq Maranik, smoothie season is all year round!

These delicious fresh and fruity smoothies, flavoured with typical warm winter spices such as ginger and cinnamon, are guaranteed to sweeten cold winter nights and provide us with the nutrients our body craves, such as vitamins, micronutrients and fiber.

About the author:

Eliq Maranik is a Swedish author, photographer, and art director, born in 1981 in Estonia. Her books have been published in twelve languages and are sold and read in thirty countries throughout the world. Some of her bestselling books have gained international prizes, such as the International Gourmand Cookbook Award.

"Wonderland" is a unique coffee table book that takes the reader into the fascinating world of mushrooms. Dutch photographer Jan Vermeer took on this incomparable project after being fascinated by the beauty of two fly agaric in his own garden. Equipped with his camera, he enthusiastically set off on a mushroom hunt and was rewarded with pictures in intoxicating colours and shapes of the most extraordinary and sometimes very rare specimens. He has now compiled the most beautiful shots in his photo book "Wonderland". Vermeer took all the pictures for "Wonderland" in his home country, the Netherlands, so the book is not only an artistic work of microphotography, but also an important document and archive of nature and the forest in its present state. 

In short but informative texts, the author describes the wealth of forms of his plant photographic models, their usefulness in medicine, but also the dangers posed by fungi. He explains the symbiosis between fungi and trees and devotes special attention to slime moulds. In entertaining words, Vermeer explains to his readers the challenges he faced as a nature photographer in this ambitious project.

"Wonderland" is the perfect gift for anyone who likes to go mushroom picking, enjoys this little wonder of nature or is fascinated by the unique symbiosis with which mushrooms connect with their environment.

About the Author:

Jan Vermeer is a professional photographer from the Netherlands. He visited over 50 countries including Antarctica, Iceland, Congo, Namibia, and the special atoll Aldabra in the Indian Ocean. His photographs have been awarded in prestigious photo contests such as the BBC Wildlife of the Year Contest. His latest project about mushrooms has been published worldwide in magazines like National Geographic, BBC Wildlife magazine, Focus and many more. The most important thing for Jan is to show how beautiful the natural world is in his purist form. Or, as he puts it together: “I want to evoke awe and reverence”. Only by doing so, will there be a future for our children.

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Посмотреть видео о книге Wonderland: The Secret World of Mushrooms

Lurgen Lijcops, author of the bestseller 150 Bars You Need to Visit Before You Die, selected the 150 wine bars you must visit, from Bordeaux to Cape Town, from Bangkok to Sydney.

Some are unique because of their exquisite decor, others for their breathtaking views or their exceptional service. All of them have a unique wine list that will surprise even the most demanding connoisseurs.

About the Author:

Jurgen Lijcops has been working for years as a sommelier and spirits connoisseur at the highly regarded restaurants. He travels the world to constantly update his drink knowledge and knows the most exquisite bars where you can enjoy the best cocktails and spirits in a relaxed way. In 2016 he started Bar Burbure in Antwerp, with the most exquisite cocktails and long drinks. His previous book, 150 Bars You Need to Visit Before You Die sold over 17,000 copies (and counting).

_The best wine bars in the world, selected by the author of 150 Bars You Need to Visit Before You Die.
_Around 17,000 copies sold of 150 Bars You Need to Visit Before You Die… and counting.
_Over 80,000 copies sold of the 150... series.
_Must-visit wine bars around the world: classics and hidden gems.

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Пролистать книгу 150 Wine Bars You Need to Visit Before You Die  на сайте издательства.

The definitive cookbook bible of the world’s most popular and oldest cuisine

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and numerous minor regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

About the Author:

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry

Captured through exquisite photography by Per-Anders Jörgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.

About the Author:

Per-Anders Jörgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jörgensen is known for his stunning images that have been reproduced in publications worldwide, including the books Mugaritz and Cook It Raw both published by Phaidon. He lives in Sweden.

Contents and Sections:

Introduction
Think like a chef. Cook like a chef.
Asador Etxebarri
Attica
Blue Hill at Stone Barns
Il Canto
El Celler de Can Roca
The French Laundry
Le Chateaubriand
Chez Panisse
Maison Pic
Mugaritz
Noma
Osteria Francescana
Pierre Gagnaire
Quay
Roberta’s
Royal Mail
St. John
wd~50
Index

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

About the Author:

Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2009 and received the unique ‘Chef’s Choice’ award at the same ceremony. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.

At Noma, which Redzepi created from a derelict 18 th  Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepi’s fascination with giving his diners a real taste of their food’s environment extends to serving dishes upon pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary themes of seasonal and regionally sourced, sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine

About the Author:

René Redzepi is head chef and owner of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world’s most influential chefs.

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal

Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

About the Authors:

Jeremy Fox is an award-winning chef, having garnered accolades including Food & Wine "Best New Chef 2008", Los Angeles Times "Jonathan Gold's 101 Best Restaurants" 2013-2016, and three James Beard nominations for "Best Chef: West". He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is the executive chef at Rustic Canyon and Esters Wine Shop & Bar in Santa Monica, CA.

Noah Galuten is a food writer based in Los Angeles. He has written for several publications including LA Weekly and Los Angeles magazine. He was known for many years as the blogger behind Man Bites World and currently works for the Golden State restaurant group, where he oversees Bludso's Bar & Que locations, Prime Pizza, and Cofax in Los Angeles.

David Chang is the chef and founder of the Momofuku restaurant group, which owns and operates restaurants in the United States, Canada, and Australia.

Winner of the 2020 IACP Award for Best Cookbook, Food Photography & Styling 
The New York Times "Best Cookbooks of Fall 2019" 
House Beautiful's "Amazing New Cookbooks that also look Delicious on Your Shelf" 
2020 IACP Awards Finalist–Food Photography & Styling 

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers — from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for — including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and must-have for bakers of all skill levels.

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Пролистать книгу Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites на Google Books.

Belgian beer is famous throughout the world. Beer connoisseurs Erick Verdonck and Luc De Raedemaeker explain everything there is to know about Belgian beer culture. How does the brewing process work? How do you tap, serve, taste and conserve a perfect beer? What are the different styles and types of beer? Which beers are the best ones and how about the recent craft beers? This book explains it all!

_The ultimate book on Belgian beer is now available again.
_Same size, same number of pages, attractively priced.
_The ultimate book on Belgian beer - discover Belgian beers, organised by style.
_Includes food pairing advice.
_Includes addresses of the best beer cafés in Belgium and around the world and a list of breweries to visit, with a detailed index.

“I love Belgian beer but until I picked up this book I never realized just how ignorant I was on the subject. The Belgian Beer Book grants you a ground floor view of Belgian Beer culture, Belgian Beer, and everything you might ever want to know about things related to Belgian Beer.” ― Nerd Rage News

“This massive 704-page book is packed with photos, stories, food pairing ideas, and beer and brewery guides that dig deep into one of the most storied beer cultures on the planet.” ― The High Five Archive

“This is the ultimate beer book, which, after reading, will have you packing your bags and getting on the first flight to Belgium.” ― Celebrator Book News

“This massive eight-pound, two-and-a-half-inch thick volume gives you what you would expect from its simple, straightforward title.” ― Cleveland.com

About the Author:

Erik Verdonck is a partner of The Belgian Beer Company and author of www.beertourism.com, an online platform about Belgium, gastronomy and tourism. He wrote several articles and books on beer and gastronomy. Luc De Raedemaeker is a teacher in the art of beer. He writes for magazines such as Hopper, Zytholoog, Vino Magazine, Chinese Hop magazine and American All About Beer. He is acclaimed internationally for his knowledge of beer and his critical mind.

A luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design

First published in 1950, Il Cucchiaio d'Argento, or its English-language offspring The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, The Silver Spoon Classic features 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions. Carefully selected from Phaidon's Silver Spoon cookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, The Silver Spoon Classic is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.

About the Author:

The Silver Spoon Kitchen is an archive of traditional recipes collected from across the country and includes every regional speciality.

An inspirational guide designed with the globe-trotting wine lover in mind -- vineyards to visit, seasons to go, vintages and organics to drink, and how to get the most out of each wine region.

The adventures featured in this atmospherically illustrated book will fuel the wine lover's imagination with an almost endless array of vineyard visits, must-see sights, and must-do events -- harvest festivals, vineyard picnics, wine-region weekends, tasting tours, and wine-focused restaurants.

Designed to highlight the world's most rewarding wine destinations, this guide spans the spectrum from traditional (a wine luncheon in Bordeaux or touring Portugal's port lodges) to fun and quirky. Some ideas are active -- a cycling tour of the Champagne region or grape stomping in the Italian countryside -- while others are more urban, such as a tour of Vienna's summer wine gardens or Rome's iconic enotecas. Sidebar panels throughout detail what makes each region special and include lists of the top five local wines to seek out.

There is something here for all palates and all levels of expertise -- from regular contributors to #WineWednesdays to the budding oenophile just starting out.

About the Author:

Simon J. Woolf is an award-winning wine and drinks writer and a well-known commentator on natural, organic, and biodynamic wines. His writing appears regularly in Decanter, World of Fine Wine, and many other publications. He is the editor of The Morning Claret and recently won a Louis Roederer International Wine Writer Award. He is currently based in Amsterdam.