Кулинария

The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world

This beautiful and acclaimed cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.

Italian food is one of the most popular cuisines in the world and in this book, the experts at Eataly have updated tried-and-tested dishes, with modern twists combined with classic techniques. Gone are heavy pasta dishes and over-rich sauces – Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide, this book will help you to eat like Italians do today.

‘Not merely another handsome book about Italian cookery ... Eataly is a bible, a guide for modern life.' – Times Literary Supplement

About the Author:

Eataly is the largest exclusive Italian marketplace in the world, with high-quality restaurants, food and beverage counters, bakery, retail items, and a cooking school. Eataly also collaborates with Slow Food and has an enormous international presence.

A beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful essays on eating flowers by leading voices

This stunning guide to edible flowers -- conceived by Monica Nelson, the founding creative and photo director of the influential journal Wilder Quarterly, and Adrianna Glaviano, a noted food and lifestyle photographer -- is packed with information and features lush original photography.

Organizing more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower's Latin name, its general flavor profile, its origins, and which parts of the plant are edible, all accompanied by a vibrant photographic portrait. Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.

About the Authors:

Monica Nelson is a writer and graphic designer in New York. She has developed strategic visual narratives for publications, cultural institutions, and brands, among them Gap, Kate Spade, and Levis, working with over 100 photographers--some emerging, some Magnum. She was the founding creative and photo director of Wilder Quarterly, which fostered a floral-drenched view of the natural world.

Adrianna Glaviano is a photographer who collaborates with magazines and brands to shoot interiors, food, travel, art, architecture, and fashion. She is currently working on the forthcoming cookbook Green with artist Laila Gohar, to be published by Apartamento Studios. Other selected clients include Wall Street Journal, Apartamento, PIN-UP, The Gourmand, Wallpaper*, AD France, Casa Vogue, Swiss Airlines, and T Magazine.

Eleven Madison Park is one of New York City's preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique.

Under Chef Humm's leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

About the Authors:

Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.

Will Guidara is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.

For 25 years, Eleven Madison Park has opened the eyes of diners to the exquisite possibilities inside ingredients. When Daniel Humm announced in 2021 that the restaurant would reopen after the pandemic with a new plant-based mission, it made international headlines.

Today, Eleven Madison Park is the first and only plant-based restaurant to have been awarded three Michelin stars. Now, in this beautiful limited-edition set of books, Chef Humm traces the creative journey that accompanied this ground-breaking transition to vegan cooking. It is an astonishing, revelatory look inside the mind of one of the world's most interesting chefs.

This slipcased set is bound in cloth printed with watercolours by renowned artist Sarah Crowder. It contains three volumes, and each set is signed by Chef Humm and individually hand-numbered:

* A portfolio containing a letter from Daniel Humm and six of his illustrations, drawn from his recipe-inspiration workbooks, printed on fine watercolour paper
* Recipes: A book containing the fully detailed recipes for Eleven Madison Park's ground-breaking seasonal menus-including observations from the kitchen team and photography by Francesco Tonelli-revealing how they create their magic.
* Backstage: A work of photojournalism by photographer Ye Fan, who was granted unprecedented full access to Eleven Madison Park from the pandemic through its reopening. Never before has a restaurant kitchen at this level been documented in this way.

This edition is limited to 11,000 copies. Its publication is a landmark event in the history of fine dining and cookbook publishing.

About the Author:

Daniel Humm is the chef and owner of Make It Nice, which is behind Eleven Madison Park, the fast casual restaurant Made Nice, and Davies and Brook at the Claridge's hotel in London. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavours. Humm and Eleven Madison Park are the recipients of multiple James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list in 2017. He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.

Vegetarian diets range from flexitarian to lacto-ovo vegetarian to vegan, and this exhaustive encyclopedia contains dishes to delight the whole family.

Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients ― from fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From Shiitaki, bok choy, and cashew fried rice to Palaak paneer; from Fennel tortilla to Pumpkin, red onion, and walnut kibbé; and from Passion fruit and pomegranate pavlova to Hazelnut maple syrup tarts, recipes are organized by main ingredient, graded for difficulty, and include ten “challenge” recipes contributed by international Michelin star chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions and seasonality charts, with illustrated guides to staple ingredients.

The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.

Let Jamie show you how creating healthy meals can be easy, delicious and fun in Everyday Super Food, the perfect way to boost your nutrition in 2022

No matter how busy you are, eating healthy food the Jamie way is both simple and achievable, making it super easy to choose exactly the kind of meals that suit you.

Divided into chapters on Breakfasts, Lunches, Dinners, Snacks & Drinks, Everyday Super Food ensures that every meal is both nutritionally balanced and deliciously filling.

Create your dream healthy food day with . . .
- SMOOTHIE PANCAKES with berries, banana, yogurt and nuts for breakfast
- TASTY FISH TACOS with game-changing kiwi, lime and chilli salsa for lunch
- GRIDDLED STEAK with peppers and herby-jewelled tabbouleh for dinner
- RAW VEGAN FLAPJACKS or HOMEMADE NUT-BUTTERfor snacking

In Everyday Super Food, Jamie's done all the hard work for you - all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.

In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about eating healthily.

About the Author:

Jamie Oliver is a global phenomenon in food and campaigning.

During a 24-year television and publishing career he has sold nearly 50 million books worldwide, and his TV series are watched by millions of people around the globe. His portfolio of successful restaurants now spans 22 countries around the world across 70+ restaurants, and his growing range of quality food and kitchen products features everything from pans and utensils to pasta, ready-to-eat grains, curry pastes, and much more. As a result, Jamie has inspired a generation to enjoy cooking fresh, delicious food from scratch.

Jamie has now published 26 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest cookbook One was Jamie's most pre-ordered book ever.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.

Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the tender age of eight. After leaving school he began a career as a chef that took him to the celebrated River Café, where he was famously spotted by a television producer and the Naked Chef was born. Through his campaign team, and working alongside youth movement BiteBack 2030, Jamie is on a mission to inspire and enable more people to experience the joys and benefits of cooking and enjoying nutritious, sustainable and balanced meals. This desire to make food fairer for all sits at the heart of Jamie's company-wide goal of creating a happier, healthier world through the joy of food.

___________

Пролистать книгу Everyday Super Food: Jamie Oliver на Google Books

Winner of Fortnum & Mason Cookery Book of the Year 2021

FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.

Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land.

So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

About the Authors:

Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.

Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.

Tara Wigley spent a decade working in publishing – at the Abner Stein Literary Agency in London and then Simon & Schuster – before going to cookery school in Ireland when her twins were 18 months old. She met Yotam Ottolenghi in 2011 and has been writing in collaboration with him ever since. She began by developing, testing and writing recipes for Yotam’s weekly column in the Guardian magazine and his longer monthly column, in 2017, for the New York Times. Plenty More. NOPI: The Cookbook, SWEET and Ottolenghi SIMPLE were all written with Tara.

____________

Пролистать книгу Falastin: A Cookbook на Google Books

Serve up comfort classic recipes for casual weekends with family and friends.

Farmhouse Weekends is the cookbook for anyone who daydreams of country life. Prepare meals and experiences to enjoy in the easy companionship of family and friends--everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages. Each chapter provides recipes inspired by author Melissa Bahen's weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers' market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day. You'll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: 65 recipes to entertain and enjoy good company all year round.

About the Author:

Melissa Bahen started Lulu the Baker in 2008, a popular online source for recipes, projects, and snapshots of modern country life. Since then, she has published Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast, and her modern farmhouse kitchen has appeared in Rachael Ray Everyday, Better Homes & Gardens, Belong Magazine, Taproot Magazine, Eugene Magazine, and Cloth Magazine. She is a recipe and project developer for online brands, including Canada Dry, Albertsons, Hidden Valley Ranch, and many more. She lives with her husband, four children, and many animals on her farm in western Oregon.

Follow Farmlife on the path from farm to table: whether handmade goat cheese, hearty meatballs, or fresh honey, there is a culinary connection between a plot of land and your plate of food.

Farmers, chefs, beekeepers, florists, food activists and foragers from different parts of the world tell their stories and share their dishes. Recipes pair with anecdotes and illustrations; be it Tom Mountz of Happy Cat Farm telling a tale of heirloom seeds in Pennsylvania, Edgmere Farm in New York transforming the concrete plot of a once abandoned parking lot into a lush organic farm, or the chefs at Stedsans creating a masterpiece of a meal in a sustainable kitchen without electricity in the woods of Sweden, Farmlife offers a story for every palate. 

.About the Authors:

Co-edited by Cecilie Dawes, of Norway’s esteemed Food Studio, Farmlife celebrates the joy of growing plants and raising beasts alongside meaningful agriculture and intentional ways of growing and preparing our food.

What is the most unforgettable place you’ve ever taken a refreshing sip of a cold beer? 

In Fifty Places to Drink Beer Before You Die, Chris Santella explores the best destinations to crack open a cold one, reflect on the day, and take in the scenery. 

The book features the world’s top locations for imbibing, from beautiful landscapes to beer festivals, breweries, classic drinking establishments, and brand-new, under-the-radar spots. With a mix of national and international places to visit — Asheville, Denver, Prague, Munich, Vienna, and more — as well as firsthand accounts from contributors such as Jim Koch (founder of Boston Brewing Company/ Samuel Adams) and Joe Wiebe (author of CraftBeer Revolution), this book will make you want to trek to each must-see destination. 

Packed with beautiful, vibrant photographs that bring each locale to life, Fifty Places to Drink Beer Before You Die will leave you craving barley and hops and eagerly planning your next trip.

About the Author:

Chris Santella is a regular contributor to the New York Times, the Washington Post, and Trout. His work has also appeared in The New Yorker, Travel + Leisure, and the Wall Street Journal. Santella is the author of 12 other titles in the Fifty Places series, as well as Fifty Favorite Fly-Fishing Tales, Why I Fly Fish, The Tug is the Drug and Cat Wars (with Dr. Peter Marra). 

___________

Пролистать книгу Fifty Places to Drink Beer Before You Die на Google Books

Everything you need to know to brew these healthy and alcohol-free drinks yourself!

Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst-quenching water kefir, or an earthy beet kvass… They all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you’ll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself.

Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a probiotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and ‘juicy’ anecdotes about the origin of these extraordinary drinks.

About the Authors:

Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp. Barbara also organises culinary events; she wrote a book on exceptional craftsmen, and derives great pleasure from inspiring collaborations with chefs, farmers, scientists, and designers alike.

Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam. Elise illustrates children’s books, collections of short stories as well as essays. She made a culinary anniversary calendar, as well as posters and logos for restaurants.

Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.

As a trusted expert in the lore of the garden, you can’t do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge.

Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment.
Weaver’s plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and careful preparation. Essays and sidebars enrich the reader’s experience with practical tips on the proper treatment of ingredients.

About the Author:

William Woys Weaver is an internationally known food historian and four-time winner of the prestigious IACP/Julia Child Cookbook Awards. He is the author of numerous books on food history and gardening, and has been featured programs such as Good Morning America (with Julia Child). He has been the subject of special articles in Food & Wine, Food Arts, the Chicago Tribune, the New York Times, and Country Living. Weaver maintains the Roughwood Seed Collection of heirloom food plants at the historic Lamb Tavern in Devon, Pennsylvania, and at www.roughwoodtable.org.

__________________

Пролистать книгу Flavors from the Garden: Heirloom Vegetable Recipes from Roughwood на сайте издательства.

Explore the unique flavors of flowers. Elegant, edible flowers are becoming more accessible every day — and they taste as good as they look.

This curated collection of 41 delightful recipes combine the playful creativity of fashion, the deliciousness of food, and the beauty of flowers in one gorgeous glass.

Whether you’re throwing a baby shower, hosting a Mother’s Day brunch, celebrating a wedding, or simply entertaining guests, there’s something for everyone, with our without alcohol, including: Iced Lavender Café au Lait Rose Petal Almond Milk Dandelion Tea Cinnamon Cappuccino Hibiscus Old Fashioned Plum Rosewater Gin and Tonic Orange Blossom Moscow Mule Learn how to create floral pantry item staples to create a scrumptious and sophisticated cocktail of your own, and embark on a new culinary adventure.

This garden-party eye candy also includes practical tips on where to buy edible flowers, whether to choose fresh or dried flowers, how to grow edible flowers at home, and how to use florals in other recipes. 

65 recipes for grilling, smoking and roasting with fire.  

Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Food and Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

About the Author:

Marcus Bawdon is obsessed by cooking with fire. It’s an all-encompassing passion that he loves to share with people via his vibrant CountryWoodSmoke website, Facebook group and YouTube channel; through demonstrations and appearances at food and BBQ festivals across Britain, and as editor of UK BBQ Mag. He was crowned king of Meatopia BBQ festival, is a judge at BBQ events such as Grillstock, and makes regular appearances in the media to talk all things related to outdoor cooking.

This gorgeous cookbook about living well the French way comes from the founders of The Cook’s Atelier, the beloved cooking school in Burgundy, France

Cooking is about more than just the food, and while French at Heart has more than 100 go-to recipes, it's a cookbook for anyone who wants to explore the little details and make our time around the table even more special.

When mother and daughter duo and expats Marjorie Taylor and Kendall Smith Franchini moved to Beaune in Burgundy, France, to open their now incredibly popular cooking school The Cook’s Atelier, they learned that choosing to appreciate tiny moments more mindfully, like they saw the French do, really opened their hearts.

To them, being French at heart doesn’t mean you have to speak French or live in France; it means slowing down enough to enjoy the little details of every day. Whether that’s preparing a meal for your family and taking the time to enjoy it together around the table or taking an extra moment to set the table with fresh flowers, curating your own joy is worth your time. This cookbook offers plenty of ideas for adopting this particularly French habit in your own life.

French at Heart shows how to create simple, joyous family meals around your own table, in whatever place you call home. Recipes range from classics that will make you fall in love with France — things like Salade Niçoise, French Onion Soup, and Tarte Tatin — to more modern French favorites with surprising flavors, like Tataki-Style Beef Tenderloin and Duck Confit Tostadas.

They are simple recipes, what Taylor and Smith Franchini often cook for their family after a long day, and reflect their take on familiar French dishes. There is plenty of advice from the heart on how to serve a memorable cheese or charcuterie board, curate a French-inspired pantry, start your own kitchen garden, or get the most out of your local farmers’ market.

Creating meaningful moments around meals and sharing them turns out to be quite contagious — and exactly why people love coming to see Taylor and Smith Franchini at their cooking school..

About the Authors:

Marjorie Taylor and Kendall Smith Franchini are the mother-daughter duo and cofounders of the Cook’s Atelier, a French cooking school, culinary boutique, and wine shop in Beaune, France. This international culinary destination in the heart of French wine country has been featured in many publications, including Travel + Leisure, Fodor’s, Food & Wine, Condé Nast Traveler, and more.