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80 stunning recipes and inspiration for how to host and bake for the ultimate afternoon tea party with instruction from master patissier Will Torrent.  

Arranged by season, and with extra chapters on a Classic afternoon tea and a Showstopper afternoon tea, Will showcases his no-nonsense approach to the techniques involved in patisserie, baking, chocolate work and serving savoury dishes. Beautifully illustrated and an invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels: The Ritz; The Dorchester; The Gramercy Tavern; The Berkeley; Harrods and Raymond Blanc's Les Manoir aux Quat'Saisons. Starting with a brief history of British afternoon tea, Will then offers up recipes for jams, spreads, butters and curds – everything you might need to serve with an afternoon tea. Recipes include Smoked Salmon & Whipped Cream Cheese sandwiches, Cherry & Almond Bakewell Tarts and Fruited Scones; as well as more adventurous offerings of Prosecco, Lime & Mint Jellies and Lemon & Lime Matcha Tea Friands.

About the Author:

Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and Gary Rhodes, as well as at Claridges, The Dorchester, The Fat Duck and The Lanesborough. In addition, his TV appearances include BBC’s Sweet Baby James and Ready Steady Cook, Channel 4’s Food Fight Club and Sunday Brunch and ITV’s This Morning. He is a Consultant Pastry Chef to Waitrose and has been profiled extensively by the British press, including the Guardian. For Ryland Peters & Small, he is also the author of Pâtisserie at Home.

Alicia Rountree's debut book is a refreshing guide for achieving harmony and health in your life, showing readers how to create casual gatherings as well as daily rituals to enhance their well-being.

Inspired by the colors and textures of her tropical roots, Alicia Rountree shares her carefree lifestyle in her paradisiacal home in Mauritius--from a picnic on a sandbank to a sunset dinner on the beach and quiet time at home sipping tisanes. Her refreshing entertaining style is shown at her family's beach retreat and colonial stone homes as well as on deserted beaches. Chic tabletops are dressed up with a mix of heirloom and contemporary tableware, palmiers are worked into table decor, and fresh herbs or flowers are tucked in napkin rings fashioned from twine. Throughout Alicia also offers advice to promote wellness in daily life, such as energizing recipes including a lemongrass tonic, avocado toast, and nourishing dal. Vases full of vibrant blooms, such as bird-of-paradise and palm fronds, are used to create a serene decor. For the style-conscious and health-minded, Alicia's outlook is uplifting.

About the Author:

Multifaceted entrepreneur--nutrition/wellness coach and swimwear designer--and Wilhelmina model Alicia Rountree has been inspired by her childhood home in Mauritius, an island in the Indian Ocean. Rountree was a cofounder of the New York City restaurant Tartinery in 2010. In 2019 her eco-friendly swimwear line, Alicia Swim, launched, and her collections of bed linens and towels and a tabletop line are next. Glenda Bailey is the editor-and-chief of Harper's Bazaar. Dewey Nicks is a photographer and film director whose work has appeared in magazines such as Vogue and GQ. Nicks has also created advertising images for clients such as Ralph Lauren.

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Пролистать книгу Alicia Rountree Fresh Island Style: Casual Entertaining and Inspirations from a Tropical Place на сайте издательства.

A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia

Set near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko - where she has elevated Slovenian food and become influential in the global culinary landscape.

About the Author:

Ana Roš is the chef of Hiša Franko, a tasting menu restaurant in Slovenia. Long in her husband's family, she took over the kitchen in 2000. It was ranked #38 in 2019 by World's 50 Best Restaurants, which named her World's Best Female Chef in 2017. An episode about Roš appeared in season 2 of Netflix's award-winning documentary series Chef's Table.

Kick off the evening as the Italians do, with these recipes for drinks and small dishes from the best bars and restaurants of Venice, Milan, Turin, and beyond. Aperitivo takes the reader on a spirited ride through this cocktail culture, covering variations on all the classics including the Negroni, the Bellini, and the spritz and stopping at the chicest bars that have elevated this ritual to an art form. Many of the drinks are structured around vermouths and other botanical-infused liqueurs, which offer a new world of complex flavors. They yield enticingly simple cocktails that refresh — without stunning the palate (thanks to a lighter alcohol content). But Aperitivo is just as much about the food because in Italy, drinking and eating go hand in hand. Recipes feature fried sage leaves, oven-roasted eggplant, and carbonara tramezzini, as well as many delicious riffs on crostini, frittata, and focaccia. Whether planning a party or just having a friend over for a quick drink, Aperitivo brings a whole new spirit of conviviality and true Italian style to the occasion.

About the Authors:

Marisa Huff is a James Beard–nominated writer whose work has appeared in La Cucina Italiana, Wine & Spirits, and The Art of Eating. She lives in Padua with her husband. Joe Bastianich is an American restaurateur, TV personality, and author of Restaurant Man. He is the coowner of the Batali & Bastianich Hospitality Group as well as Eataly throughout the Americas. Andrea Fazzari is an international photographer who specializes in portraiture, travel, and the culinary world. Her work has appeared in Travel + Leisure, Departures, and Saveur. A seasoned world-traveler and consultant, she resides in Tokyo.

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Пролистать книгу Aperitivo: The Cocktail Culture of Italy

Bricia Lopez and Javier Cabral, the James Beard Award–nominated authors of Oaxaca, are back with the first major cookbook about how to create asada — Mexican-style grilled meat — at home.

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community — all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles.

With Asada: The Art of Mexican-Style Grilling, Mexican food authorities Bricia Lopez and Javier Cabral offer more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and also inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

About the Authors:

Bricia Lopez and Javier Cabral coauthored Oaxaca. Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. She is the coproprietor of Guelaguetza. Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.

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Пролистать книгу Asada: The Art of Mexican-Style Grilling на Google Books.

Here's a cookbook destined to be talked about this season, rich in techniques and recipes epitomising the way we cook and eat now.

Bar Tartine, co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt, is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorisation, but not description: Everything is made in-house and layered into extraordinarily flavoursome food. Helmed by Nick Balla and Cortney Burns, it draws on French traditions, time-honoured processes (such as fermentation, curing, pickling) and a core that runs through the cuisines of Central Europe, Japan and Scandinavia to deliver a range of dishes from appetizers through main courses to desserts. With more than 150 photographs, this highly anticipated cookbook is a true original.

About the Authors:

In 2011, Burns joined co-chef Nick Balla at Bar Tartine, where the duo cooked bold and innovative dishes that earned national acclaim. The pair wrote their first cookbook together in November 2014, Bar Tartine: Techniques and Recipes (Chronicle Books), which won a James Beard Foundation Award in the “Cooking from a Professional Point of View” category and an IACP Award in the “Chefs and Restaurants cookbook” category.

With charming original illustrations, this book celebrates fifty of the Big Apple’s storied taverns, legendary dives, and bars and the drink recipes that will inspire you to become a regular.

For cocktail enthusiasts and those seeking the most real New York watering holes, this is a comprehensive guide to the city’s legendary bars, taverns, and dives across all five boroughs, featuring stories, insider tips, and delicious cocktail recipes.

From McSorley’s in the East Village and the West Village’s Ear Inn, to Bohemian Hall and Beer Garden in Astoria, Queens, and Fort Defiance in Red Hook, Brooklyn, this book spans New York’s five boroughs, each entry combining an intoxicating mix of history, local color, and city lore. It includes tips like the best times of day to visit, or whether to choose bar or table, along with signature cocktail recipes, and witty sidebars on topics such as day drinking versus night drinking. Painting an intimate picture of each featured place accompanied by charming illustrations, this book stands out from typical New York City guidebooks on the market and will interest New York City tourists and natives alike, as well as cocktail enthusiasts and general bons vivants.

About the Author:

John Tebeau is a Brooklyn-based artist and writer. His drawings, paintings, and prints have been shown in New York, San Francisco, and New Orleans. He began a series of bar illustrations in 2013 out of an appreciation of architecture and community gathering places, later reporting on and writing about what made those bars special. Tebeau also works as a bartender at one of New York’s great neighborhood bars, Fort Defiance in Red Hook, Brooklyn.

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Пролистать книгу Bars, Taverns, and Dives New Yorkers Love: Where to Go, What to Drink

Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas — all collected in one place for the first time by the winningest man in barbecue. 

About the Authors

Myron Mixon has won more than 200 grand BBQ championships. He is the New York Times bestselling author of Myron Mixon's BBQ Rules, Smokin’ with Myron Mixon, and Everyday Barbecue and the star of Destination America’s BBQ Rules, BBQ Pitmasters, and BBQ Pit Wars. He lives in Unadilla, Georgia.
Kelly Alexander is a former Saveur senior editor and the winner of a James Beard Journalism Award. She lives in Durham, North Carolina, and teaches food writing at Duke University.

The first book on San Francisco’s three-Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth and voted Best Chef of the Year by Eater

Since striking out on his own from Thomas Keller's acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award-winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States.

Benu provides a gorgeously illustrated presentation of the running order of one of Lee's 33-course tasting menus, providing access to all the drama and pace of Benu's kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East-meets-West approach.

About the Author:

Korean-born, American-raised Corey Lee (b.1977) is the head chef of Benu, one of America’s most celebrated restaurants, and one of only a handful to receive three Michelin stars. Lee brings his background to bear on the food at Benu creating an eclectic, creative, Asian-inspired American cuisine that explores identity, culture and belonging. Having worked at some of the most acclaimed restaurants in England, France and the US, including Thomas Keller’s French Laundry, Lee’s own restaurant has been proclaimed as the next big American restaurant by both the New York Times and the Wall Street Journal.

Essential wine pairings for everything from popcorn to veggie burgers to General Tso’s Chicken, based on the wildly popular Grub Street column

Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered — and make you do a few spit-takes along the way.

About the Author:

Vanessa Price is a sommelier and columnist with New York magazine as well as the founder and creative director of The Vinum Collective.

Bill Granger, hugely popular Australian food writer, television chef and restaurateur has worked his particular magic on over 100 of his favourite classic dishes, bringing them effortlessly into the twenty-first century.

Bill's Basics is a cheat's guide to making the recipes that every home cook wants to master. Bill has simplified techniques, minimised fussy ingredient lists and given these core dishes a modern twist that's in tune with our busy lives and passion for fresh and healthy flavours.

This is a one-stop manual of favourite dishes for every occasion, from lazy breakfasts to late-night suppers to lunch for a crowd. In choosing them, Bill has drawn on all his fondest food memories, including dishes from a variety of different countries. From Lamb Tagine to Prawn Laksa, Thai Beef Salad to Chocolate Brownies, Chicken Burritos to Crème Caramel, this is the repertoire that every home cook wants to master. Bill's Basics will quickly become the essential book that all home cooks turn to time and again.

A modern classic, packed with irresistible photography, written with Bill's trademark friendly yet reassuring authority, it will have readers cooking their way through it from cover to cover.

About the Author:

Born in Melbourne, Bill moved to Sydney where he first started cooking professionally while studying at art school. Bill opened his first highly successful restaurant, bills, in inner-city Sydney in 1993. Two more Sydney restaurants followed in 1996 and 2005, and bills opened by the beach in Greater Tokyo's Kamakura in 2008 and Yokohama in early 2010. Bill's is the author of several internationally best-selling cookbooks that have sold in excess of 850,000 copies and translated into several languages. Bill is a regular contributor to magazines in several countries including Australia, the UK, South Africa and the Netherlands. Bill's television series, Bill's food and Bill's Holiday, have charmed audiences worldwide in over 30 countries.

Finalist for the IACP Cookbook Award, Chefs and Restaurants

French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. 

In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

About the Authors:

Jane Sigal lived in Paris for twelve years and earned a Grand Diplôme at L’École de Cuisine La Varenne. She’s a contributing writer at Food & Wine, and her articles appear in such publications as the New York Times, Saveur, The Wall Street Journal, Every Day with Rachael Ray, and Time Out New York. Patricia Wells is the celebrated author of Bistro Cooking and The Food Lover’s Guide to Paris.

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Пролистать книгу Bistronomy: Recipes from the Best New Paris Bistros

Take your listening sessions to the next level with the game edition of the essential cocktail guide Booze & Vinyl, pairing groundbreaking albums with mood-setting mixed drinks in an entertaining new way.

- RECIPE BOOK: 88-page book provides information on the music and full instruction for 50 amazing cocktails
- DISCOVER YOUR OWN PAIRINGS: Book includes space to create your own unique music and drink combinations
- ENTERTAIN LIKE A PRO: This game works for solo play as well as groups of 2, 3, or more
- INSPIRED BY BEST-SELLING BOOK: Game based on Booze & Vinyl, the original guide to pairing cocktails with excellent music 

About the Author:

André Darlington and Tenaya Darlington are the co-authors of Booze & Vinyl, The New Cocktail Hour, and Turner Classic Movies: Movie Night Menus. André is a drinks, food, and lifestyle writer based in Philadelphia. He is a former restaurant critic and award-winning wine and spirits columnist. He recently completed a circumnavigation of the globe to survey the world's cocktail landscape, a journey he details in his forthcoming book, Booze Cruise (Running Press, 2021). Tenaya is a food writer and educator in Philadelphia. By day, she teaches writing at Saint Joseph's University; by night she pens the cheese blog Madame Fromage. She is the author of The Di Bruno Bros. House of Cheese and the forthcoming Milky Way (Workman, 2022).

A richly illustrated history of the world-famous Italian distillery and the country’s best-known liqueur, as seen through the brand’s legendary poster art and creative advertising campaigns. Since its founding in 1845, the Fratelli Branca Distillerie company has maintained a solid foothold in both domestic and international markets. Its unmistakable, bitter-tasting liqueur quickly became legendary with its combination of herbs and roots sourced from all over the world. The pioneering secret recipe, which is left to brew in oak barrels for more than a year, soon made history under the name Fernet-Branca. Today, the company continues to have its base in Milan, but exports its entire range worldwide thanks to a string of innovative advertising campaigns, some of which have entered design and poster history in more than a century of creative publicity. This book covers 170 years of the company’s life through a beautifully illustrated historical account that documents the continued rise of the brand, and includes many of the more successful advertising campaigns, offering a handsome collector’s album of historical coverage and archive material, with reproductions of poster art and sketches from the 1960s and 1980s.

About the Author:

Niccolò Branca di Romanico is chairman and CEO of Gruppo Branca International. He is the author of numerous essays, and received the Knight of Industry award in 2011 from the former Italian president Giorgio Napolitano.

A visionary baker reveals what's next in bread, drawing on a decade of innovations in grain farming, flour milling, and fermentation techniques to deliver groundbreaking recipes for nutrient-rich, exceptionally flavorful breads and nourishing meals to make with them.

More than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine's director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better.

Bread Book showcases Robertson's and Latham's unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Sixteen singular master formulas for naturally leavened doughs -- from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter -- make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.

Robertson's and Latham's Bread Book is every bread baker's new north star.

About the Authors:

Chad Robertson is the cofounder of Tartine, now with six locations in Northern and Southern California and Seoul, South Korea. His foundational book, Tartine Bread, became the manual for home bread bakers who aspired to recreate his world-famous rustic country loaves and established him as the premier American bread baker. Robertson is also the coauthor of Tartine, written with Elisabeth Prueitt, and the author of Tartine Book No. 3. The recipient of the James Beard Award for Outstanding Pastry Chef, Robertson has appeared in a wide range of publications, from the New York Times to Vogue.

Jennifer Latham is Tartine's director of bread and manages the bread-making teams in Northern and Southern California, collaborating with Robertson on innovations and techniques. She and Robertson cowrote and recorded the audiobook Getting Started with Sourdough.

Liz Barclay is a photographer, creative director, and visual artist with a passion for food, music, art, and culture. Her clients range from the New York Times, Vogue, and the New Yorker to Nowness, Nike, Capitol Music, and Apple. Barclay is also an ambassador and volunteer with Coach Art, Food Bank New York, and Edible School Yard.