Кулинария

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.

A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories — traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks — from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

About the Author:

Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023).

______________

Пролистать книгу French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts  на сайте издательства.

More than 200 recipes from Gaston Lenotre's classic cookbook, fully updated for the modern chef and illustrated with spectacular new photography.

Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook, first published in English in 1977 as Lenôtre's Desserts and Pastries, has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder's children. Two hundred essential recipes include croissants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris, who run a world-class cooking school, adapted the recipes for amateur bakers and experienced professionals who seek inspiration from the rich tradition of Lenôtre's French pâtisserie.

About the Authors:

The great French culinary master Gaston Lenôtre (1920-2009) opened his first pastry shop with his wife Colette in Normandy in 1945, and another in Paris a decade later, before founding École Lenôtre with his son Alain in 1971, which has trained the world's leading pastry chefs. Lenôtre Paris is a culinary empire-from restaurants and catering, to an international network of bakeries and culinary education centres - it embodies French savoir vivre and savoir faire. First published in French, this classic reference has been translated into English, German, Japanese, and Danish. Two of Lenôtre's children participated in this updated edition: Sylvie Gille-Naves, who developed several cookbooks with her father, along with Alain Lenôtre and his wife Marie, who together founded the Culinary Institute Lenôtre in Houston, Texas, ranked as the best college for culinary arts in America by Niche.

________

Пролистать книгу French Pastries and Desserts by Lenôtre: More than 200 Classic Recipes на сайте издательства.

Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.

The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen...with his first cookbook.

Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.

If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.

About the Author:

Snoop Dogg is a 17-time Grammy nominee and co-host with Martha Stewart on the hit show Martha & Snoop's Potluck Dinner Party.

A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay

There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy -- for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.

The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.

The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

About the Author:

Dominique Bouchait as a child wanted to become an ornithologist, but his cheese business has become a passion he has managed to lead to its peak by becoming one of France's master fromagers awarded the title of Meilleur Ouvrier de France (MOF) in 2011. As an artisan cheesemaker for 30 years, Dominique Bouchait lives and works in the southwest of France where his family has owned a cheese shop cum grocer since the 1960s. He is also an important cheesemonger, and his company "Les Fromages du Mont Royal" was founded in 1991.

FERRANDI Paris, the French School of Culinary Arts — dubbed the “Harvard of gastronomy” by Le Monde newspaper — offers the ultimate reference on cooking with fruits and nuts.

This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal.

Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference, replete with 200 illustrations, provides everything you need to master the world-class culinary school’s fruit and nut-based recipes.

About the Author:

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).

_____________

Пролистать книгу Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts​ на сайте издательства.
 

James Beard Award–winning author Janet Fletcher presents a wine country cookbook that celebrates sustainable garden-to-table dining.

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen.

Gather: Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by Janet Fletcher with photographs by Meg Smith.
Bring the garden to the plate with:

- A Heirloom Tomato and Peach Salad, served with Burrata or Golden Beet Gazpacho
- A glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah
- A platter of crisp spring vegetables with Caramelized Spring Onion Dip
- A fine California red wine with Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro

Luscious finales such as:

- Blood Orange Crème Brûlée
- Cheesecake with Blueberry Gelée
- Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream

In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

About the Author:

Janet Fletcher is the author of over 30 books on food and beverage, including Wine Country Table, Cheese & Wine, Fresh from the Farmers Market, and Sur La Table’s Eating Local: Recipes Inspired by America’s Farmers. Fletcher publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and SOMM Journal magazines. Her journalistic work has earned her 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. She lives and works in the Napa Valley.

_______________

A Wine Country cookbook that celebrates sustainable, garden-to-table dining

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen.

Gather: Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award–winner Janet Fletcher.

Bring the garden to the plate California-style with Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Enjoy a glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah; or savor a platter of crisp spring vegetables with Caramelized Spring Onion Dip. To show off a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book’s garden-inspired desserts include luscious finales such as Blood Orange Crème Brûlée, Cheesecake with Blueberry Gelée, and Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream.

In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

Delicious, nourishing recipes from the world’s healthiest cafes, hotels, spas, experts and celebrities.

Authors Tali Shine and Steph Adams have handpicked a selection of gluten-free recipes from top hotels, spas, organic cafes, supermodels, fashion designers, celebrity fitness trainers, and health experts from around the globe. Good to Glow is your go-to guide complete with useful health tips and a glossary of international hotspots all in one.

Tali and Steph believe in eating nutritious food to help nourish the body, feel good, and get you on the road to a glowing lifestyle. In this book, you will find mouth-watering recipes for juices and smoothies, breakfasts, brunches, lunches, and dinners, as well as sweets and snacks. From slow-roasted chicken to seafood paella to triple choc cheesecake, Good to Glow will leave no one’s health food dreams unattended.

TALI SHINE is a health and wellness expert who consulted for international spas and wellness centers, such as London’s prestigious South Kensington Club, whose spa, fitness program, and juice bar she helped to develop. She also worked with clean-eating franchise Counter Kitchen to create healthy and delicious on-the-go dishes.

With a Masters degree in journalism, Tali is often called upon by international television and print media to comment on wellness and lifestyle trends. She has written for numerous publications, on the topics of health, nutrition, beauty, and wellness. This has given her the opportunity to spend time with global experts, and to learn about the most important advancements in these areas. Tali is the author of The Glam Girl’s Guide to Sydney Shopping, has worked with tourism boards, and launched her own cosmetics line, Tali by Tali Shine in 2005, for the "girl on the go”. The range is inspired by her favourite cities. Tali currently splits her time between London and Sydney.

STEPH ADAMS is a digital influencer, former model, and art director. After eight years in the modelling industry flying around the world for commercial and magazine shoots, Steph started working as a designer for AustralianVogue, GQ, Vogue Entertaining & Travel, and vogue Living. She then moved on to work as an art director for Marie Claire Australia and other international publications including British Vogue, Harper’s Bazaar, Elle, Condé Nast Traveler, and Net-a-Porter in London.

Highly respected in the fashion industry, Steph continues to collaborate with brands and charities as a model, stylist, creative director, and ambassador. Steph’s style and taste has been called upon to produce creative concepts for fashion’s top brands like Chanel, Dior, Louis Vuitton, L’Oréal Paris, Tiffany & Co., Tag Heuer, SK-11, Shiseido, Skyy Vodka, and Max Factor.

 - Delicious and nourishing recipes
 - Health advise from renown health experts and nutritionists
 - Numerous addresses for “glowing” restaurants and cafés

The secrets to Italian cooking, straight from the source — the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.

About the Author:

Eataly is a worldwide retailer of the highest quality Italian foods, with more than twenty-six stores, including ten in Italy, thirteen in Japan, and two in the United States. Mario Batali is the author of nine cookbooks and the chef of three restaurants. Lidia Bastianich is the author of eight cookbooks and the chef of six restaurants. Joseph Bastianich is the author of Vino Italiano and Restaurant Man. Oscar Farinetti is the creator and founder of Eataly. Adam and Alex Saper are the brothers who helped bring Eataly to America.

____________

Пролистать книгу How To Eataly: A Guide to Buying, Cooking, and Eating Italian Food

America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides.

Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).

The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, groundbreaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways — even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more.

PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook — yes, there will be bacon.

“Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian

“Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame.  He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com

Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: how flour and yeast work, which kitchen equipment makes life easier and how to ensure a light crumb and good crust. In Basics & Other Yeasted Breads, you’ll learn how to make a Basic White Bread with clear, step-by-step photos. With this method, you’ll have the base for a number of variations. The rest of the book covers Wheat-free or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Sweet Treats – in more than 60 easy-to-follow recipes.

About the Author:

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards. He lives in Hastings.

Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made – with flour, water and care. Once you’ve mastered the sourdough ‘starter’ – the vigorous little mixture of flour and water that helps leaven the bread and develop flavour – you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want.

It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New York-style rye sourdough or Pumpernickel sourdoughs.

Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough.

Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.

About the Author:

Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. This is his third book for RPS after 'How To Make Bread' and 'Making Bread Together'.