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The Curious Bartender’s Gin Palace is the follow-up to master mixologist Tristan Stephenson’s hugely successful books, 'The Curious Bartender' and 'The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies'.

Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal medicine ‘genever’ to gin’s commercialization and the dark days of the Gin Craze in mid 18th Century London, through to its partnership with tonic water – creating the most palatable and enjoyable anti-malarial medication – to the golden age that it is now experiencing. In the last few years, hundreds of distilleries and micro-distilleries are cropping up all over the world, producing superb craft products infused with remarkable new blends of botanicals.

In this book, you’ll be at the cutting-edge of the most exciting developments, uncovering the alchemy of the gin production process and the science of flavour before taking a tour through the most exciting distilleries and gins the world has to offer. Finally, put Tristan’s mixology skills into practice with a dozen spectacular cocktails including a Purl, a Rickey and a Fruit Cup.

Discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson.

The Curious Bartender’s Rum Revolution is the fifth book by bestselling author Tristan Stephenson. Explore rum’s remarkable history from its humble origins to its status as life-blood of the Royal Navy and its love affair with Cuba. Discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. This fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced varieties leading the charge.

Learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. The Rum Tour will transport you to the most exciting rum distilleries the world has to offer, with Tristan’s signature tasting notes guiding you towards the right rum at the right time. Explore the legendary Caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavour to dizzy new heights. Finally, Tristan’s mixology skills will help you master jazzed-up versions of the Mai Tai and Mojito, perfect a Planter’s Punch and keep you on trend with Brazil’s famous Caipirinha and Batida cocktails, made with rum’s sister spirit, cachaça.

Tristan explores the origins of whisky, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whisky.

Explore the magic of malting, the development of flavour and the astonishing barrel-ageing process as you learn about how whisky is made. In the main chapter, Tristan takes us on a journey through 56 distilleries around the world, exploring their remarkable quirks, unique techniques and flavours, featuring all new location photography from the Scottish Highlands to Tennessee. After that, you might choose to make the most of Tristan’s bar skills with some inspirational whisky-based cocktails.

This fascinating, comprehensive book is sure to appeal to whisky aficionados and novices alike.

In The Curious Bartender, Tristan Stephenson explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken.

Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age Rob Roy with the ‘age’ on the side.

Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more. Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating.

For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.

About the Author:

In five short years, Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

Bring glamour and style into your home, featuring stories, ideas for entertaining, and seventy-five recipes from the Tuccis, the family that ran Delmonico’s in its golden era.

Located in the heart of Wall Street, Delmonico’s from 1827 to the 1980s shaped New York City’s restaurant scene. Under the original ownership of The Delmonico Brothers, Pietro and Giovanni, Delmonico’s introduced the first farm-to-table concept, à la carte dining — complete with white tablecloths and menus — but most notably created the phenomenon called the “power lunch." Despite Delmonico’s triumphs, the impact of World War I and the era of Prohibition caused the family to cease operations, shuttering the restaurant in 1923. In 1926 a new era for Delmonico’s arose. Oscar Tucci, a Tuscan immigrant, took over ownership and re-established Delmonico’s first as a Speakeasy and then he continued the Delmonico brothers’ tradition, transforming it to a beacon of fine dining. Oscar developed a strict code of hospitality, etiquette, and operations coupled with legendary libations and superb fare known as the Delmonico way. After six decades of operations, The Tucci Family closed Delmonico’s in the late 1980s, however the Delmonico way still lives on today because of Max Tucci. The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York! by Max Tucci, Oscar’s grandson, opens the double doors of his family's Delmonico’s, welcoming us to a world when dining out was a glamorous affair. Max along with his celebrity chef friends offer timeless recipes and Max, shares his tips for recreating the magic of the Delmonico way at home. 

Royalty, celebrities, socialites, U.S. presidents, foreign dignitaries, and business tycoons all frequented Delmonico’s. Elizabeth Taylor, President John F. Kennedy and First Lady Jacqueline Kennedy, Rock Hudson, Marilyn Monroe, Lena Horne, Gypsy Rose Lee, Eva Gabor and Zsa Zsa Gabor, King Umberto II of Italy, The Duke and Duchess of Windsor, President Richard Nixon, Chubby Checker, Christine Jorgensen, and Joan Crawford were among some of the most notable names that Tucci welcomed to his tables which were famously adorned with Ginori, Baccarat, Lalique, and Christofle.  

Each chapter is organized around a style of dining that Delmonico’s pioneered or perfected under Tucci’s proprietorship, including how to host an impressive power lunch (featuring Oscar's creation, the signature wedge salad); a glamorous cocktail soirée before a night on the town, complete with oysters Rockefeller and shrimp cocktail; and the perfect romantic dinner for two with a show-stopping seafood tower and ribeye Bordelaise. THE DELMONICO WAY includes over 70 recipes, including two from the restaurant’s most famous alumni, Sirio Maccioni’s Pasta Primavera and Tony May’s trademarked Uovo Raviolo. In addition to fine fare, "The Bar'' chapter features sophisticated cocktails that include the classic Delmonico, a legendary Negroni with a "Delmonico way" twist, and the festive Spencer cocktail created by artist Ashley Longshore's grandmother.

Renowned designer Roberto de Vicq de Cumptich expertly layers vintage era photographs, ephemera, menus, and countless other gems featured in THE DELMONICO WAY that remind us that entertaining with style, elegance, sophistication, and intention remain just as relevant today as it did during the height of the era.

About the Author:

Max Tucci is an award-winning producer and host of Max & Friends. He is a writer and a TV and radio personality. Max is known for being a food and entertaining enthusiast. He is a philanthropist and the historian of the Delmonico legacy. Max owns the largest collection of Delmonico's memorabilia. He resides between New York, Florida, Colorado, and Florence, Italy.

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Пролистать книгу The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York

Food meets fashion in these playful fashion illustrations of stylish ladies creatively garbed in fresh produce.

Gretchen Roehrs’s art uses line drawings along with perfectly placed foods to represent the forms, colors, and textures of fashionable clothing: the result is stylish ensembles that would not be out of place in fashion magazines and look good enough to eat!

From oyster shell dresses and pea pod pants to radicchio frocks and tomato handbags, Roehrs’s charming drawings delight with their inventiveness. The illustrations are paired with humorous captions and quotes commenting on the whimsy of fashion. A cornucopia of color and flavor, The Edible Ensemble is a tantalizing treat for the senses, a perfect gift for anyone who loves food and fashion as well as those who like to play with their food.

About the Author:

Gretchen Röehrs is an artist, designer, and art director. Her illustrations have been featured in The New York Times,  Elle, Harper’s Bazaar, San Francisco Chronicle, Refinery 29, and WhoWhatWear, among others.

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Пролистать книгу  The Edible Ensembles: A Fashion Feast for the Eyes, From Banana Peel Jumpsuits to Kale Frocks

The Explorer’s Library combines the two New York Times bestselling guides from Atlas Obscura, packaged in a slipcase that evokes the timeless allure of travel. It is the perfect gift for the person who lets curiosity be their compass, who is alive to the world in all its possibilities.

Atlas Obscura, is a “wanderlust-whetting cabinet of curiosities on paper” (New York Times) and a runaway New York Times bestseller. Featuring hundreds of unexpected entries that cover all corners of the globe, Atlas Obscura changes the way we think about the world, expanding our sense of how strange and marvelous it really is.

A feast of wonder and another New York Times bestseller, Gastro Obscura transforms our sense of what people around the world eat and drink. Ready for a beer made from fog in Chile? Sardinia’s “threads of God” pasta? But far more than a menu of curious delicacies and unexpected dishes, Gastro Obscura focuses on food’s place in our lives, touching on history, culture, travel, festivals, and more.

About the Authors:

Atlas Obscura is the definitive guide to the world’s hidden wonders. Based on the community-driven, editor-curated website atlasobscura.com, Atlas Obscura uncovers unusual and overlooked places not found in your average guidebook. Cofounders Joshua Foer and Dylan Thuras are two of the authors of the # 1 New York Times bestselling book Atlas Obscura: An Explorer’s Guide to the World’s Hidden Wonders.

Dylan Thuras is the cofounder and creative director of Atlas Obscura. He lives in Rosendale, NY.

Cecily Wong is a writer at Atlas Obscura, and the author of the novel Diamond Head, a Barnes & Noble Discover Great New Writers selection, recipient of an Elle Readers' Prize, and voted a best debut of the Brooklyn Book Festival. She lives in Oregon.

Ella Morton is a New Zealand-born, Australian-raised, Brooklyn-based writer, focusing on overlooked aspects of history and culture. After covering consumer technology at CNET she hosted Rocketboom NYC, a web show about New York’s quirkier people and places. Her most popular interview was a chat with Cookie Monster on the set of Sesame Street. Ella was associate editor at AtlasObscura.com, where she wrote about such topics as tobacco smoke enemas, Victorian streaming music services, and the etiquette of marrying a ghost.

Joshua Foer is the cofounder and chairman of Atlas Obscura. He is also the author of Moonwalking with Einstein: The Art and Science of Remembering Everything, a bestseller published in 33 languages, and a forthcoming book about the world's last hunter-gatherers.

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Посмотреть видео о книге Atlas Obscura, 2nd Edition: An Explorer's Guide to the World's Hidden Wonders

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Посмотреть видео о книге Gastro Obscura: A Food Adventurer's Guide

Emmanuel Hadjiandreou is passionate about making bread and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction so that everyone, including children, can enjoy the delights of bread making.

This entry-level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.  

This entry-level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast, and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough, and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.

Emmanuel Hadjiandreou is passionate about bread baking and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction.

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.

The book that revolutionized the learning of cooking by offering solid techniques to beginners — a bestseller in the French chef community, now in English!

The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without a plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipe worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must-have!

About the Author:

Michel Maincent-Morel is a retired culinary instructor and honorary head chef at Jean Drouant Hospitality School of Paris. He has written several books (including the Best Practice Inside Editions), which have all been awarded the French National Culinary Academy grand prix. The French Chef Handbook has also received a Gourmand Cookbook Award.

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The French Chef Handbook opens the world of quality French cooking for everyone from beginners to experienced chefs.

This Gourmand Cookbook Award winner from renowned culinary instructor Michel Maincent-Morel is a global bestseller that over 800,000 chefs have learned from. Get ready to reach the next cooking level with the help of the book's 500 techniques, 1,000 recipes worksheets, and more than 3,000 photos,

By offering detailed, step-by-step techniques, clearly illustrated with color photographs, this book is a study trip to France without the plane ticket.

In this book you will find expert tips on key subject areas, including:
Kitchen hygiene and safety
- Professional cutlery
- Cookware
- Basic preparations, mixtures and stuffings
- Soups
- Appetisers
- Meat, eggs, fish and poultry
- Desserts
and more!

Plus, with 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is even more of a must-have.

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Пролистать книгу The French Chef Handbook: La cuisine de reference на Google Books.

IACP Award Winner

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley — “the most exciting place to eat in the United States” (The New York Times). The most

Reading books is a kind of enjoyment. Reading books is a good habit. We bring you different kinds of books. You can carry this book where ever you want. It is easy to carry. It can be an ideal gift to yourself and to your loved ones. Care instructions keep away from fire.

About the Author:

Thomas Keller is the author of The French Laundry, Per Se, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

This official cookbook features totally eighties dishes from the hit TV show.

Fans have been clamoring for the recipes created by television's favorite sMother, Beverly Goldberg, and The Goldbergs Cookbook delivers. Played by Wendi McLendon-Covey and based on creator and show-runner Adam F. Goldberg's real mother, Beverly Goldberg takes every opportunity to cook for her family, putting forth her philosophy: food is love-- and a way to manipulate.

These seventy recipes, most taken from the same recipe box prominently featured in the show's sixth season, give hungry fans their best chance to cook like Beverly, who uses outlandish quantities of cheeses and meats (with veggies few and far between)--and who doles out unwanted help and snuggies to her ungrateful kids as she goes.

Recipes include Beverly's infamous Shrimp Parm -- and many other Parms, since Parming is her thing; meaty family favorites such as Rib Pot Pie (No Peas, No Carrots), 7-Meat Meatloaf, and Big Tasty Pork; and recipes Bev makes with good (unsolicited) intentions, including Barry's Special Power Chili and Bran Muffins to Help You Make, among many others. Retro food photographs accompany many of the recipes and show stills will showcase the entire Goldberg family in all of their high-strung glory.

About the Author:

Beverly Goldberg is the real-life mom of The Goldbergs creator and showrunner Adam F. Goldberg. She has been compiling her recipe collection for decades. Jenn Fujikawa, coauthor and food photographer, is a lifestyle and pop-culture writer. Her blog, JustJenn, features her recipes and food photography.

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Пролистать книгу The Goldbergs Cookbook

The definitive guide to creating the most mouthwatering burgers by the “foremost authority on hamburgers” (New York Times), Emmy Award–winning filmmaker, YouTube’s Burger Scholar, and author George Motz — expanded and updated with new and improved recipes

The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this expanded and updated edition, George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger and includes the history of the method and details on how to create your own piece of American food history right at home.

Motz’s cookbook takes readers on a regional tour of America’s best burgers, with recipes from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin — as well as such international locations as Australia, Brazil, Denmark, Malaysia, and Turkey.

The Great American Burger Book is for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, Sheboygan’s Brat Burger, and many more.

About the Author:

George Motz is a well-traveled Emmy Award–winning freelance filmmaker, author, and photographer. He has also been called the “foremost authority on hamburgers” by the New York Times and “America’s biggest burger name” by Eater LA.
In the spring of 2004, Motz completed a documentary film Hamburger America, which was nominated in 2006 for a James Beard Award, and was recognized in 2011 by the US National Archives as an integral part of American food history. The film’s success led to a state-by-state guide to hamburgers, also titled Hamburger America: A State-by-State Guide to Great Burger Joints. And in 2016, Abrams released his first cookbook, The Great American Burger Book. Motz can be seen on his show, Burger Scholar Sessions, on Complex Media’s First We Feast. He lives in Brooklyn.

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Пролистать книгу The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home. Expanded and Updated Edition на Google Books.

The decisive tool for understanding and knowing how to choose and talk about Italian wines with competence and taste.

The Great Atlas of Italian Wines is a journey through Italy as a country of wine. It tells of and illustrates the main denominations, region by region, with a description of the most widespread international grape varieties and the most important native Italian grape varieties. Maps combined with infographics describe the organoleptic characteristics of the wines of each area in a clear and immediate way.

Unique in terms of its narrative and scientific content and suitable for experts and curious people alike, the Great Atlas is an indispensable tool for wine lovers, a mine of well-organized information to keep on hand at all times. It is useful for travelling, studying, choosing a wine at a restaurant or wine bar, or creating your own wine cellar. The 1500 best producers are geolocated in the detailed maps, with a list of the 3000 wines most representative of Italian excellence, regardless of the vintage, resulting from years of cross-checks on the data from the main national and international guides and magazines from the sector.

The volume is completed with the stories of 300 wines that mark the past, present, and future of Italian wine, with wonderful reproductions of their labels.

About the Author:

Alessandro Avataneo is a director, teacher, and publisher. He has worked in more than thirty countries across Europe and in the United States and Japan. Vittorio Manganelli is a long-time collaborator of Vini d’Italia and has edited the volumes Atlante delle vigne di Langa and The Art of Italian Wine for Slow Food Editore.

Bake like an Italian with this latest Silver Spoon treasure – a culinary inspiration and go-to kitchen companion

The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci – the Italian term for all sweet treats. Dishes found in bakeries throughout Italy’s diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations – the Italian way.

About the author:

First published in 1950, Il Cucchiaio d'Argento, published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.