Кулинария

Take your snack boards to the next level — filling a table or kitchen counter — with these 50 delicious, inspiring, family-friendly, and easy-to-put-together food spreads and DIY bars for all occasions.

The BakerMama is back! In this follow-up to her best-selling Beautiful Boards, Maegan Brown has created not just a cookbook, but an entertaining resource. Spectacular Spreads features over 250 recipes, gorgeous photography, and endless ideas that you can follow to a tee or mix and match.

Discover even more of the BakerMama’s tips and tricks for effortless, stress-free, and foolproof entertaining that will impress your guests and feed a hungry crowd, all while allowing you to relax and enjoy the occasion. Visually exciting and deliciously enticing, the spreads and bars are comprised of a combination of yummy recipes and easy-to-find fresh and prepared foods.

In this stunning book, you will find spreads for special occasions, holidays, breakfast and brunch, lunch and dinner, dessert, and drinks, including:

• Build Your Own Breakfast Tacos
• Charcuterie & Cheese for a Crowd
• Halloween Snacks
• Thanksgiving Pre-Feast Snacks
• Holiday Cookie Decorating
• Top Your Own Pizza
• Cocktail Party
• Tailgate Brunch
• Kid’s Birthday Party
• Caramel Apple Bar
• And much more!

Once again, the BakerMama has innovated the world of entertaining, guaranteeing fun and memorable gatherings with your family and friends.

About the Author:

Maegan Brown (aka The BakerMama) is the bestselling cookbook author of Beautiful Boards, Spectacular Spreads, and Brilliant Bites. Her popular food blog, TheBakerMama.com, features hundreds of her tasty recipes and creative meal ideas. She loves to entertain with ease and is passionate about inspiring others to create delicious moments with their loved ones. Maegan lives in Dallas with her husband and four children. The kitchen is the heart of their home and they love welcoming others into it. You can follow her on Instagram @thebakermama.

The story of the cocktail - "the only American invention as perfect as the sonnet," according to H.L. Mencken - featuring 45 recipes for rediscovered classics and inspired originals.

A cocktail- the fascinating alchemy of simple alcohols into complex potables -- is an invention as unlikely as it is delicious, and an American innovation whose history marches in step with that of the Republic. In Spirits Sugar Water Bitters, nationally recognized bartender and spirits expert Derek Brown tells the story of the cocktail's birth, rise, fall, and eventual resurrection, tracing the contours of the American story itself.

In this spirited timeline, Brown shows how events such as the Whiskey Rebellion, Prohibition, and the entry of Hawaii into the United States shaped the nation's drinking habits. Brown also tells the stories of the great men and women who made their mark on cocktail culture, including America's Distiller-In-Chief George Washington and modern-day King Cocktail Dale DeGroff, as well as lesser-known mixology heroes like Martha Niblo, the nineteenth-century New York proprietress famous for her Sherry Cobblers, and Frederic Tudor, whose ice-shipping business gave early drinks like the Cobbler and the Mint Julep the chill they needed. Featuring classic and original recipes inspired by each period, this book serves up the perfect mix of geography, history, culture, and taste.

About the Authors:

Derek Brown is a leading spirits and cocktail expert and president of Drink Company, which owns and operates 2017 Spirited Award winning "Best American Cocktail Bar" Columbia Room, as well as PUB, a rotating pop-up bar that's housed the wildly-popular "Miracle on 7th Street", "Cherry Blossom PUB," and "Game of Thrones PUB." His work has earned several James Beard Award nominations, and has been named Imbibe Magazine's Bartender of the Year. He has also served as Chief Spirits Advisor for the National Archives. Brown's writing on spirits has appeared in The Atlantic, The Washington Post, and other publications. Playboy magazine named him as one of "The 10 Entertainers, Thought Leaders and Heroes Who'll Save Us in 2017."
Robert Yule is a freelance journalist and writer, with an expertise in American history and travel. He is vice president of the creative content agency, Long Story Short and author of the blog Historic District.

_____________

Пролистать книгу Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World

Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over-processed white bread, and many want to bake their own.

And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for. 

About the Author:

James Morton rose to fame in 2012 when he reached the final of the Great British Bake-Off. Since then he has become a columnist for the Sunday Mail, founded his own popular baking blog, written for the Good Pub Guide, amassed a huge social media following and written several best-selling food & drink books. In addition to baking and writing he also loves brewing his own beer and has won several national home brewing awards. 

Baker Tracey Zabar’s delectable collection of recipes for making little cakes is the perfect go-to for when you want a sweet tiny treat to share.

From original twists on time-honored classics to intriguing new flavor combinations, these recipes will suit every palate. They range from tiny Bundts to fanciful mini cakes. Included are small babkas, snack cakes, chocolate delights, and much more. The recipes are organized seasonally when fresh ingredients are at their peak. Tracey Zabar has scaled down traditional cake recipes so that there is just enough to enjoy in one sitting, serving two to six people. There are even directions on how to scale up a recipe for a crowd and pro tips on baking equipment and techniques specific to making small cakes.

Dazzle your dinner guests with a beautifully frosted layer cake adorned with edible flowers atop a small cake stand. For a great dessert table, impress your guests by offering enticing miniature cupcakes and an assortment of baked treats for creating individual tasting plates. With inspirational photos of each cake, easy-to-follow recipes, and delightful icing and topping options, Sweet Little Cakes is the baking book you’ll want to turn to often.

About the Author:

Tracey Zabar is a baker, jewelry designer, and author of six books including One Sweet Cookie and Chocolate Chip Sweets. She is a food influencer with her cookbook/recipe blog. Cakes from Mrs. Zabar’s Bakeshop are featured at Zabar’s and Co., NYC. Ellen Silverman’s photographs have appeared in many cookbooks and leading lifestyle magazines. She is the coauthor of The Cuban Table.

____________

Пролистать книгу Sweet Little Cakes from Mrs. Zabar’s Bakeshop: Perfect Desserts for Sharing на сайте издательства.

The Sunday Times and New York Times Bestseller

‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

About the Authors:

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

Helen was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl. After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Ottolenghi. She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.

___________

Пролистать книгу Sweet: Ottolenghi Yotam Goh Helen на Google Books

For all food and travel lovers, this unique cookbook is the first to present Abu Dhabi as a culinary crossroads — where the global goes local-and to highlight the people making it happen.

In recent decades, Abu Dhabi, the capital city of the United Arab Emirates, has experienced a steady influx of people from around the world, all bringing their culinary influences. From Syria to Spain, India to Italy, Afghanistan to the Americas, an enticing array of aromas, flavors, and textures has blended with the local foodways to create a vibrant urban food culture of reinvention and collaboration, at home and on the streets.

In this book, Hanan Sayed Worrell gives us an unprecedented tour of these fascinating culinary treasures. As a long-time resident of Abu Dhabi, the author takes us where few visitors can go: into the homes and lives of locals and expatriates. Through a collection of touching individual stories, delicious recipes, and vibrant photographs, we experience life in this rapidly evolving city. Table Tales: The Global Nomad Cuisine of Abu Dhabi is inspired by the many meals hosted at the Worrell’s dinner table for guests from around the world. As a careful and affectionate observer of the city for over a quarter century, Worrell guides the reader on a culinary pilgrimage by way of its streets, homes, and flavors.

About the Author:

Hanan Sayed Worrell is a specialist in international and cultural projects, with over 25 years of experience in both the public and private sectors. As a native Arabic speaker and long-term resident of the Gulf countries, Worrell has contributed to several impactful projects in the region, including the Guggenheim Abu Dhabi and New York University Abu Dhabi (NYUAD). Currently, she is the senior representative for the Solomon R. Guggenheim Foundation in Abu Dhabi.

____________

Пролистать книгу Table Tales: The Global Nomad Cuisine of Abu Dhabi

Taste and Place: The Design Hotels Book is a broad and inclusive exploration of food, an integral part of purposeful travel. 

In our most ambitious book yet, we have called upon leading writers, photographers, creative chefs, and culinary innovators to explore forward-looking ideas and inspiring practices around food in our hotels, destinations, and larger community. Featuring stories from Rockhouse Hotel in Jamaica, Rastrello in Italy, Satoyama Jujo in Japan, and many more Design Hotels locations, these stories go beyond the dish, the kitchen, and the dining room to reveal the holistic connectivity of food. 

We find that the ecosystem of a hotel seen through the lens of food provides a perfect microcosm to better understand bigger system changes. With this rather special book, we at Design Hotels reflect on what we can bring to these shifts in terms of the hospitality we support and want to see in the future. Read more about our journey here.

Taste and Place: The Design Hotels Book includes a story about how kitchen camaraderie is created at Bursa Hotel in Kyiv, Ukraine. The hotel has been forced to close its doors for now due to the war, but the team is safe and has given us their approval to go ahead with the book release. As a sign of our support, we pledge to donate this year’s online sale profits to humanitarian aid actions suggested by our two Ukrainian member hotels.

_________________

This influential reference work ― revered by architects, designers, restaurateurs, hoteliers and creatives around the world ― contains exquisite images from leading photographers and expert commentary from the world’s greatest food writers and culinary innovators. Their stories take the reader beyond the dish, the kitchen and the dining room to explore the holistic connectivity between food and locality; its provenance and production; the people, landscape and architecture. From regional terroir, through the kitchen, to the community, the stories gathered from the experts that created them detail their methods of production; work practices; and visionary hospitality. It poses questions such as, how can we travel more responsibly? How can hotels reduce their impact on the environment? How can travelers give back more than they take? Journeying from the ancient island of Crete; through traditions in Swiss and Japanese mountains; to cutting-edge culinary practices in the Caribbean ― every hotel featured in this annual compendium is uniquely exquisite.

_________________

Terroir
A “taste of place” is about understanding the luxury of location as expressed through soil, climate, people, crops, and produce.

Island Ways
Islands are microcosms of the larger world; they can also be experimental grounds for evolutionary shifts.

Homegrown
From olive groves to space farms, homegrown and homemade produce is a hyperlocal contribution to the well-being of both hotel staff and guests.

Kitchen Spirit
A new generation of chefs and owners is creating inclusive and caring environments focused on working together in and around the kitchen.

Table Settings
Dining rooms are key points of contact between provenance, production, people, landscape, food, and architecture.

Waste Not
Everything is something else. Here, we explore the geography of what will be the most exciting part of the future of cuisine.

With Reverence
Every creature, fruit, or vegetable on the table gave its life to be consumed. Valuing that, as well as traditions, heirloom varieties, and methods of producing, is an essential part of sharing food.

Big Picture
Here is a glimpse of what the next chapter of luxury is going to look like through the example of old hands and new pioneers.

_________________

Постмотреть видео о книге Taste and Place: The Design Hotels Book

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

About the Author:

Randy Mosher is a writer, lecturer, and creative consultant on beer and brewing worldwide. He is the author of Tasting Beer, Beer For All Seasons, Radical Brewing, and Mastering Homebrew. He is active in the leadership of the Chicago Beer Society, the American Homebrewers Association, and the Brewers Association. He is also a partner in and the creative director for 5 Rabbit Cerveceria, a brewery in Bedford Park, Illinois. He lives in Chicago, Illinois.

_____________

Пролистать книгу Tasting Beer, 2Nd Edition: An Insider's Guide To The World's Greatest Drink

This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly.

Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Bà, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage.

These family recipes withstood the test of time — and exile. Staying true to her culinary heritage, Bà learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Bà’s event-filled life and memories of home.

After exploring the cuisine’s base recipes and “mother” sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.

About the Author:

Anne-Solenne Hatte, a Franco-Vietnamese model and actress, is working on a documentary about her grandparents’ wartime experiences and exile. Alain Ducasse is a celebrated French chef and author of many cookbooks.

This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly.

Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Bà, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage.

These family recipes withstood the test of time — and exile. Staying true to her culinary heritage, Bà learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Bà’s event-filled life and memories of home.

After exploring the cuisine’s base recipes and “mother” sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.

About the Authors:

Anne-Solenne Hatte, a Franco-Vietnamese model and actress, is working on a documentary about her grandparents’ wartime experiences and exile. Alain Ducasse is a celebrated French chef and author of many cookbooks.

100 spell-binding, crowd-pleasing cocktails.

Work some magic at home with these original cocktail recipes from everyone's favourite experimental bar, The Alchemist. Elevate your mixology skills and bring some creativity to your bar cart with unique and show-stopping tipple time recipes, from their iconic Caramelised Rum Punch and Smokey Old Fashioned, to new takes on the cocktail classics.

With chapters from Chemistry & Theatre, Twisted Classics and New Wave to Classics and Low & No Alcohol, The Alchemist Cocktail Book truly has something for everyone, from mixing novices to experienced bartenders.

Bring some dramatic flair to your cocktail hour, with recipes including:
- Lavender Daiquiri
- Paloma
- Rhubarb and Custard Sour
- Bananagroni
- Maple Manhattan
- Cola Bottle Libre
- Grapefruit and Apricot Martini

About the Author:

The Alchemist is a UK-based bar chain. We're masters in the dark arts of molecular mixology and demons in the kitchen. Our mixologists create every cocktail with an obsessive eye for detail, presented in vessels orchestrated to add a devilish dash of theatre, they bedazzle, bewitch and set the scene for everything we do.

____________

Пролистать книгу The Alchemist Cocktail Book: Master the Dark Arts of Mixology на Google Books.

Enjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite, and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails.

First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars.

More than 80 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Golden Velvet and Death By Caffeine. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

Many of us are reclaiming the lost art of cooking at home. Ronda Carman, a seasoned cook who is on the Salonniere 100 list of America’s best party hosts, demonstrates how a well-stocked pantry allows you to easily create beautifully seasoned dishes.

Join Ronda Carman as she cooks from her pantry and readily available items in the refrigerator. A bountiful cupboard provides everything you need to prepare the batter for coconut pancakes, a bowl of chickpea soup with pesto, or a batch of pignoli cookies.

Organized alphabetically by ingredient, from almonds to za’atar, these pantry essentials are the foundation for creating meals that reflect today’s palette. Each section covers a single staple that can be used for numerous recipes. From dried fruits and grains for an instant breakfast to beans and pastas for a main course and polenta for a tasty lemon cake, every meal throughout the day is covered.

With over 100 easy-to-follow recipes and stunning photography showing creative ways to present dishes, this prac-tical cookbook features original takes on Caramelized Onion Anchovy Butter, Lemon Orzo with Tuna and Artichoke Hearts, and Pasta with Sardines, Breadcrumbs, and Capers.

Each seasonal dish is infused with nuanced flavors. The Art of Pantry Cooking is a must-have for those passionate about cooking.

About the Author:

Ronda Carman is a lifestyle journalist, a former recipe contributor to Southern Living, and author of best-selling books Entertaining at Home and Designers at Home. She has been a guest on Martha Stewart Radio, Good Morning Scotland, and Pittsburgh Today. Matthew Mead is a well-known lifestyle photographer, whose work appears regularly in books and in the press.

__________

Пролистать книгу The Art of Pantry Cooking: Meals for Family and Friends на сайте издательства.

This book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments.  A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L’Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.

About the Authors:

Tia Keenan is a New York–based chef-fromager and writer. She created the cheese program for Danny Meyer’s The Modern and pairings for Murray’s Cheese. Her work has been featured in Food & Wine, The New Yorker, and on The Food Network.

____________

Пролистать книгу The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude

Alex Hitz, "the very best host in the world" says the Wall Street Journal, shares more than 100 timeless, tried-and-true recipes for classic comfort foods to serve with his inimitable style of gracious entertaining.

Having played host to the A-list and beau monde from Atlanta to Park Avenue to Beverly Hills, Alex Hitz is a consummate entertainer and bon vivant -- who can really cook. Elegance, comfort, and wit (and always a little decadence) suffuse every detail of every delightful and delicious occasion. Defying diets and trends, Alex treats guests like family with rich, Southern-inspired food and the generous traditions of Southern hospitality.

Conceived as full menus, each occasion offers recipes and tips for ultimate success, from his always-perfect-every-time Thanksgiving table and epic Boxing Day buffet to a bright Easter brunch and an intimate Valentine's Day supper. In addition to twelve expertly curated menus, Hitz provides can't-fail recipes for his essential dishes, classic recipes every confident cook should have in their back pocket, from perfect vinaigrettes and homemade mayonnaise to Bel-Air Onion Puffs, Risotto alla Milanese, To-Die-For Ale-Braised Brisket, and Caroline's Tipsy Ambrosia.

Ever the raconteur, Hitz delivers common-sense rules -- including for the art of being a guest, and what always or never to do as a thoughtful host -- providing readers with the skills and confidence to establish their own signature style.

About the Author:

Alex Hitz is an award-winning chef, speaker, columnist, event designer, and master host. His first book, My Beverly Hills Kitchen, was featured in the Wall Street Journal, Vogue, Vanity Fair, Departures, Southern Living, O, House Beautiful, and the New York Times. He is a contributing editor at House Beautiful and Town & Country, and writes regularly for Departures, C Magazine, Southern Living, and Quest.

______________

Пролистать книгу The Art of the Host: Recipes And Rules For Flawless Entertaining