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A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.

Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes -- the classics and the traditional favorites -- along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.

The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes -- playfully decorated small cakes designed to delight children or for parties.

Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.

About the Authors:

Christophe Felder is one of the most respected pastry masters in the world, having achieved fame during his fifteen-year tenure as the pastry chef at the Michelin-starred Hôtel de Crillon in Paris. In 2009, he founded Studio Christophe Felder, a pastry school open to the public and located in Strasbourg in his native Alsace. Together with Camille Lesecq, former pastry chef at Le Meurice, they operate a patisserie, Les Pâtissiers, in Mutzig, Alsace.

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.

Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

About the Author:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

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Celebrate Portugal’s vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira

With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.

About the Author:

Leandro Carreira cut his culinary teeth at Andoni Luis Aduriz’s restaurant, Mugaritz, in the Basque region of Spain, before arriving in London and working with Nuno Mendes at Viajante as Head Chef. His residency at Climpson’s Arch in East London, an exploration of regional Portuguese cooking, received five-star reviews. Londrino, his first restaurant, opened in Bermondsey in 2017 and his current project, The Sea, The Sea, in Chelsea has been followed by The Sea, The Sea Chef’s Table in late 2021.

When it comes to soul food, there is an elite pantheon of grand dame authors: Patti Labelle, Sylvia Woods, and Edna Lewis. For their fans, who crave authentic African-American recipes, this publication marks a major rediscovery: the original soul diva, Princess Pamela, who paved the way for all the others with this 1969 cult classic.

This lost classic cookbook was treasured by past generations as a bible of soul cooking and is now back in print after more than a quarter century. As the national trend for Southern cuisine continues, this book offers a sure line to authenticity. It represents the cookbook of the Great Migration, the recipes that black people who had left the South held on to as a way to preserve their heritage and memories.

About the Authors:

Pamela Strobel was born in Spartanburg, South Carolina, where she learned to cook from her mother, Beauty. Orphaned at age 13, Strobel came to New York, finding work in restaurants while nurturing her love of jazz by catching performances of Louis Armstrong and Sarah Vaughan. In 1965, Strobel opened her own restaurant in the East Village neighborhood, serving the soul food of her childhood while entertaining guests alongside a band that once included Lewis Nash, John Hicks, and Roy Eldridge.

Matt Lee and Ted Lee are siblings who grew up in Charleston, South Carolina, and after moving to New York City founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order service for southern pantry staples. The brothers have gone on to become some of the most respected food journalists in the country, authoring three books including most recently The Lee Bros. Charleston Kitchen. They are contributing editors at Travel and Leisure and frequently write stories for Bon Appetit, The New York Times, Fine Cooking, and Food and Wine.

A collection of 40 delicious cocktail recipes featuring the hugely popular Italian sparkling wine that has taken social drinking by a storm – Prosecco!

Ah, Prosecco, how we love it! With its crisp, zesty bubbles and light, fruity flavour, Champagne’s perkier younger cousin is our favourite sparkling wine, hands-down. But what many of us don’t realize is that those easy-drinking qualities we love so much are exactly what makes it a fantastic base for cocktails, too. Prosecco’s sprightly bubbles combine brilliantly with all kinds of liqueurs and spirits, so it’s time to open the drinks cabinet and start experimenting – and Prosecco Cocktails is the perfect companion to get you started.

There are Prosecco-led twists on the classics, like the Kir Royale or Prosecco Mojito; sophisticated apéritifs like the classic Spritz or the strawberry-infused Rossini; absolute party barnstormers like the Sangria Blanca, infused with white peach and basil; and intriguing sweet treats like the Wild Berry Cheesecake or Sparkling Parma Violet. Everyone enjoys the magical sound of well-chilled fizz cascading into a sparkling clean glass, adding its special cheer to any occasion. Now let’s take it to a whole new level!

Whether you’re hosting an action-packed hen party or a dainty baby shower, a sunny beachside barbecue or a festive Christmas drinks gathering, an intimate meal à deux or a gossip-fuelled get-together, a fun family celebration or a soignée dinner party, the true joy of Prosecco is that it’s ideal for any occasion.

Covers all the classic techniques and practices of service personnel in fine dining restaurants

Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pour drinks, as well as other forms of table service including slicing and flambéing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey.

About the Authors:

Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée technique d'hôtellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois, France. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée technique hôtelier, a hotel college in La Rochelle, France.

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Discover the world of rice through its diverse flavors and endless possibilities.

Rice is not merely a side dish but often the main feature, offering diverse culinary experiences depending on the type used. It can be sticky, creamy, airy, crunchy, nutty, perfumed, or gooey, and it uniquely absorbs the flavors of spices and broths during cooking. For many people worldwide, rice is a staple, consumed at breakfast, lunch, and dinner.

Various rice types are integral to nearly all global cuisines — basmati, jasmine, brown rice, sticky rice, round grain shari, black rice, arborio, red rice, carnaroli, japonica, and bomba.

About the Author:

Tove Nilsson Jakobson has authored internationally acclaimed books such as Ramen, Thai, or Egg. Besides being a cookbook author, she is a food stylist, has been a TV chef on Swedish television for 15 years, participates in radio, and co-hosts the popular food and farming podcast Jordkommissionen with Lotta Lundgren.

A comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine.

Richard Hart Bread is the guide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread — from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.

Through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you’ll have all the tools you need to make great breads. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread.

About the Author

Richard Hart is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with René Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project Green Rhino.

A comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine.

Richard Hart Bread is the guide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread — from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.

Through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you’ll have all the tools you need to make great breads. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread.

About the Author

Richard Hart is the founder of Hart Bageri, with multiple locations in Copenhagen, partnered with René Redzepi of Noma. Previously, he was the head baker at the legendary Tartine in San Francisco. Originally from London, England, he currently lives in Mexico City where he is opening his newest project Green Rhino.

Fresh off winning 1st place in the Italian category and 2nd place in the rice category at the 2019 Gourmand International Cookbook Awards, this book is a definitive guide to the Italian rice-cookery repertoire.

From acclaimed Chicago chef and restaurateur John Coletta comes a recipe collection focusing on a relatively unexplored area of Italian cuisine — rice cookery. Rice is a staple of northern Italy, where all Italian rice is produced. A rich and varied rice-based cookery has developed in this region. These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes — arancini, crochettes, risotti, and rice puddings — to more unusual offerings such as rice salads, soups, fritters, bracioli, and gelatos.

Coletta shares his expertise about Italian rice types and cooking methods, and provides foolproof instructions for making perfect rice every time. He also includes background about the rice varieties and where they can be purchased. Among the recipes are Rice Crostini with Ricotta and Oregano; Rice Soup with Shrimp and Leeks; Rice Salad with Bresaola and Parmigiano Reggiano; Risotta alla Carbonara; Artichokes Stuffed with Lemon and Thyme Risotto; Braised Turkey Rolls with Chestnut Risotto, Pancetta, and Sage; and Rice Crepes with Nutella.

This volume will appeal to lovers of Italian food who are looking for a cookbook that includes many of their favorite Italian ingredients all with rice as the new star.

About the Authors:

John Coletta is the founding chef and partner of Chicago's Quartino Ristorante & Wine Bar. It has received three stars from the Chicago Tribune and the Chicago Sun-Times, and won the American Culinary Federation’s 2014 Award of Culinary Excellence. Under Coletta’s leadership, Quartino also earned the Ospitalità Italiana seal, which recognizes restaurants abroad that promote the traditions of Italian food culture.

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Create simple yet showstopping salads that will make them the perpetual star at your table.

With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well.

The recipes in Salad Seasons not only span all four seasons, but show off salads’ versatility as both vibrant main dishes — such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad — and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. Also included are a handful of playful fruit salads, like Strawberry-Rhubarb Salad with Lavender Honey and Brûléed Citrus Salad, which make for unfussy, modern desserts.

About the Author:

Sheela Prakash is a food writer, recipe developer, and author of Mediterranean Every Day. She is a longtime editor at Kitchn and has been on staff at Epicurious and Food52. Her writing and recipes have been featured in Better Homes and Gardens, Real Simple, Simply Recipes, Serious Eats, Clean Plates, and Slow Food USA. She also works with brands, including California Olive Ranch, Simply Organics, OXO, and Le Creuset. Sheela is a registered dietitian and graduate of New York University’s Department of Nutrition and Food Studies; she obtained a master’s degree in food culture and communications at the Slow Food–founded University of Gastronomic Sciences in northern Italy.

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Milanese tradition plus New York glamour equals Sant Ambroeus. In its first-ever cookbook, the legendary café and restaurant shares its secrets to the perfect cappuccino, authentic panini, exquisite Italian desserts, and more.

From the first day it opened its doors on the Upper East Side in 1982, Sant Ambroeus--perhaps the quintessential Milanese café in New York City--became a beloved neighborhood staple. Attracting Upper East Side families, art lovers, and executives from the nearby Metropolitan Museum of Art and midtown, and travelers from Central Park, the hand-baked breads and pastries, savory sandwiches, creamy gelatos, and perfectly crafted coffee drinks have spawned an empire with four locations in Manhattan, one in the Hamptons, and one in Palm Beach.

Featuring seventy-five recipes, including coffee drinks, breads, light fare such as tea sandwiches and panini, cookies, cakes and pastry, and the famed gelatos and sorbettos, Sant Ambroeus: The Café Cookbook brings the true soul of Milanese culture into readers' homes: quality, craftsmanship, and the feeling of being among friends.

About the Author:

Opening its doors on Madison Avenue in 1982, Sant Ambroeus has been a neighborhood favorite ever since. Offering traditional Milanese cuisine, including perfectly crafted espresso and cappuccino, pastry and sandwiches, gelato and sorbetto, as well as elegant Italian dishes for breakfast, lunch, and dinner, Sant Ambroeus stands for an unswerving commitment to fine service, impeccable technique, and quality ingredients.

A completely updated new edition of the classic guide to the whiskeys of the world by the whiskey expert from Charles Schumann's famed Schumann's bar in Munich.

This critically acclaimed guide to whiskeys of all types is back in print with its comprehensive coverage of every conceivable whiskey in precise, detailed, easy to understand yet delightful to read descriptions. While specially designed for quick and easy reference, the book is tastefully produced and handsome in its own right--the perfect gentleman's gift.

Featuring over a thousand entries, this handbook discusses the world's leading and lesser-known whiskeys, making it an ideal source for the aficionado and the budding novice alike. Every traditional type of whiskey is included: Scotch single malt, blends, vatted malts, single grains, and Irish, as well as those from the new world (bourbon, rye, and Canadian).

The book also takes a serious look at trendy new whiskeys emerging from Japan and continental Europe and explores how unique flavors are created through variations of ingredients, distilling techniques, and aging. Organized alphabetically in the style of a dictionary, the volume is rounded out with additional advice on serving, collecting, and storage. Every manner and nuance of whiskey is discussed between the book's elegant covers.

About the Author:

Stefan Gabányi has written and spoken extensively about whiskey after working for celebrated drinking establishments such as Schumann's Bar in Munich.

The 007 official cocktail book - created in association with the Ian Fleming Estate

Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift.

Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks.

Also features Ian Fleming's writings on whisky, gin and other spirits.

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Easy. Everyday. Simple.

Sabrina Ghayour’s new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.

CONTENTS
Chapter one: Effortless Eating
Including Spiced carrot & tamarind soup; Date & ginger chicken wings; Baked sweet potato & za’atar chips; Spring onion salad

Chapter two: Traditions with a Twist
Including Green hummus; Kabab koobideh; Persian tahchin; Tahdig e macaroni; Mamen Maleh’s borscht; Adas polow

Chapter three: The Melting Pot
Including Steak tartines with tarragon & paprika butter; Chilled pistachio & cucumber soup; Ghayour house chicken kari

Chapter four: Something Special
Including Spiced pork wraps with green apple salsa; Firecracker prawns; Green & black-eyed bean baklava; Mushroom dumplings

Chapter five: Cakes, Bakes & Sweet Treats
Including Stuffed dates with torched goats’ cheese; Lime & black pepper frozen yogurt; Tahini, almond & orange brownies

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