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Celebrate a year's worth of seasonally inspired recipes with a dash of country lifestyle -- from lobster rolls in summer to apple cider donuts in fall.

Kerber's Farm is a seventy-five-year-old farm, roadside country market, and food company located in Long Island, New York. It has been recognized as one of the New York area's top locations for lobster rolls, homemade pies, savory meals, and tasty treats. Favorite recipes from each season are sure to please.

Experience and taste the seasons of the farm through 200 beautiful photographs and more than fifty recipes covering everything from baked goods to entrees, soups, and salads, and even homemade dog treats. Captivating vignettes offer advice about planting organic seedlings, harvesting vegetables, raising hens for fresh eggs, and caring for honeybees that support the farm's ecosystem.

Kerber's Farm will open a farming education school in 2020 to teach children the importance of sustainability and healthy eating habits.

About the Author:

Nick Voulgaris III purchased Kerber's Farm in 2013 and saved it from being developed into condominiums to preserve its legacy. Lindsay Morris is photo editor of Edible Magazine and a regular contributor to the New York Times. Her work has been featured in Time magazine, the New York Times Magazine, Marie Claire, Elle, Huffington Post, and Slate, among others. She was a 2013 Critical Mass finalist and nominee for the 2013 Julia Margaret Cameron Award.

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Пролистать книгу The Kerber's Farm Cookbook: A Year's Worth of Seasonal Country Cooking

A delicious melding of traditional taste with the flavors of the Hamptons, this cookbook offers 100 recipes for entertaining as well as for everyday meals.

Gifted with waters brimming with local fish and with farmland that produces a bounty of fruit and vegetables, the Hamptons have long been a destination for food lovers. Now, one of the most historic organizations on the island pairs with legendary food writer Florence Fabricant to capture the local color through a collection of recipes from members of the Ladies' Village Improvement Society, renowned chefs and celebrities who live or vacation in East Hampton (including Martha Stewart, Ina Garten, Hilaria Baldwin, Alex Guarnaschelli, and Eli Zabar), and favorite local figures like farmers and vintners.

Organized into twenty menus, including "Dinner After the Movies", "Autumn Catch," and "Lunch by the Pool," the recipes encompass the uniquely broad range of gatherings, from special-occasion celebrations to casual family meals or big beach picnics for a crowd. Vibrant original photographs shine a light on the freshness and originality of the food and the local spots from beaches to farm stands, while historical photographs and anecdotes from the Ladies' Village Improvement Society archives and local newspapers express the best of Hamptons eating.

About the Author:

The Ladies' Village Society of East Hampton is a 125-year-old nonprofit established for the preservation of historical landmarks, parks, greens, and trees in East Hampton and the surrounding area. Florence Fabricant is an acclaimed food writer who contributes regularly to the New York Times. She is the author of thirteen cookbooks.

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Пролистать книгу The Ladies' Village Improvement Society Cookbook: Eating and Entertaining in East Hampton на сайте издательства.

A celebration of seasonal produce, the Mediterranean way.

Escape to the Mediterranean with Meni Valle’s celebration of the fresh and flavour-packed cuisine of the region, with more than 80 vegetarian recipes. From roasted eggplants and tangy artichokes to perfectly flaky pastry boats and juicy grilled plums and figs, each dish is an invitation to savor the sensational flavours of the Mediterranean.

Following slow food values, Valle's recipes are simple and seasonal, showcasing how to get the best out of fresh, local produce, all year round. Featuring beautiful photographs of each recipe, as well as step-by-step images to guide the reader through different preparations, The Mediterranean Cook is perfect for anyone looking to adopt a healthier, plant-focused diet, without sacrificing on flavour.

Fans of Ottolenghi, Diana Henry and Elizabeth David will adore this vibrant, salty-aired celebration of Mediterranean produce.

About the Author:

Meni Valle is a Greek-Australian cookbook author and food teacher. Her rich Greek heritage, coupled with her love for travel and food, has seen Meni become one of Australia's most-respected authorities on Mediterranean cuisine. When she is not writing cookbooks, Meni shares her knowledge and passion for Greek food through cooking classes and culinary tours to Greece, where she loves connecting with locals and discovering new recipes. She also regularly presents at festivals and conferences and contributes to magazines.

The Mediterranean Cook is Meni's sixth cookbook, following My Greek Kitchen (2011), My Mediterranean Kitchen (2012), Everyday Mediterranean (2015), Mediterranean Lifestyle Cooking (2019) and Ikaria (2020).

When the occasion calls for a drink, but not for getting drunk, it's time for the mellow buzz — to mix up a creative cocktail that is festive, mouthwateringly delicious, and easy on the alcohol.

Here are 50 cards that help you set up your low-ABV bar and show you how to create 40 low- and no-alcohol drinks that are perfect for enjoying everyday and special occasions alike. Using beer, wine, cider, sake, sherry, and vermouth, plus a variety of amari and other liqueurs, the recipes come from bartenders all over the country who are passionate about creating craft cocktails.

About the Author:

Kat Odell is a food and travel journalist. She is the author of the low-alcohol cocktail book Day Drinking, as well as Unicorn Food, a plant-based cookbook hinged on medicinal ingredients. She was the editor of Eater LA for five years, and afterward the inaugural editor of Eater Drinks. She has been published in Vogue, T Magazine, Travel + Leisure, and Condé Nast Traveler, and has appeared on numerous television shows, including as a series regular on Bravo's Eat Drink Love and FYI's Midnight Feast.

'Matt's mind works differently, his intelligence and palate is beyond most. He treats liquor like no other! The way in which he delivers his drinks borders on genius' - Tom Sellers, Restaurant Story

‘People who don't like cocktails like Matt’s drinks and people who don't like bartenders like Matt. He is creative, intelligent and driven and it's those qualities that make him the best in the country.’ - Michael O'Hare, The Man Behind the Curtain

'He’s one of the most forward-thinking brains in the industry creating thrillingly novel cocktail concepts that push the conversation forward.'The Drinks Business

Matt Whiley, AKA The Talented Mr. Fox, traces the evolution of the modern bartender against the backdrop of cocktail history with this stylish cocktail recipe book. With more than 60 recipes made from spirit bases including gin, vodka, whiskey, bourbon and cognac, alongside expert advice on equipment and glassware, this is the complete kit to modern cocktail making at home! Learn to make delicious and original cocktails such as the Bangkok Penicillin or the Marmite Martini, Pea Wine or the Rok House Bellini Fermented Cucumber Syrup. From highly acclaimed mixologist and drinks consultant Matt Whiley, this unique cocktail recipe book is the perfect inspiration for creating your own modern drinks cabinet and the perfect how to guide to making delicious and highly creative cocktails from scratch.  

Coffee lovers: here are recipes and inspiration for every taste, mood, and complexity, making for the perfect coffee drink for each moment of the day.

While the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous.

Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day — hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment.

Enjoy a Moonwater with breakfast, a Throw Em’ A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there’s nothing quite like powering down with a Windmill Cookie Steamer after a long day.

About the Author:

Ryan Castelaz is the owner and creative director of Discourse Coffee Workshop, which he opened in Door County, Wisconsin, in 2017, before moving the business to Milwaukee in 2021. His inventive drink making has been featured on the Emmy Award–winning PBS program Wisconsin Foodie and featured in print in Barista Magazine, Food & Wine, Plate Magazine, Daily Coffee News, and The Growler magazine, which called him “The Coffee Wizard of Sister Bay.”

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Пролистать книгу The New Art of Coffee: From Morning Cup to Caffeine Cocktail

The official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.

The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. 

Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables.

Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development.

The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. 

From the upstairs dinner menu:

- Caviar Croutes
- Chicken Vol-au-Vents
- Cucumber Soup
- Trout in Port-Wine Sauce
- Quail and Watercress
- Champagne Jelly

From the downstairs dinner menu:

- Toad-in-the-Hole
- Beef Stew with Dumplings
- Steamed Treacle Pudding
- Jam and Custard Tarts
- Gingerbread Cake

With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film.

Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes.

With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.

About the Author:

Annie Gray is an historian, cook, writer and broadcaster specialising in the history of food and dining. Annie frequently appears on television and radio, including The Great British Bake Off, Heston's Great British Food and BBC Radio 4’s Kitchen Cabinet. In 2017 Annie published her first book, The Greedy Queen: Eating with Victoria.

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Пролистать книгу The Official Downton Abbey Cookbook на Google Books

Have you ever wanted to eat like the Peaky Blinders? With this first official cookbook, you can now take a unique culinary journey into the world of the Shelby's.

Filled with 50 delicious and evocative recipes, the book takes inspiration from the iconic locations the infamous gang inhabits, from the bar at The Garrison, to the glamour of the Eden Club and the extravagance of Arrow House.

The recipes in this book transport you into the rich and murky world Tommy Shelby and his associates lived in, evoking the warm and hearty meals which would have kept the gang going day and night.

From filling family fare, to snacks, sandwiches and bar food, as well as lavish canapes, lunches and dinners, the book includes dishes such as:

- Warming vegetable & barley soup with Alfie Solomons’ soda bread,
- Grilled Oysters with parmesan crumb,
- Roast Rabbit with bacon & mushrooms in a whiskey sauce,
- flavourful Glazed celeriac steaks with breadcrumbs & herbs,
- a delicious Steak and ale pie, with a tasty mash,
- Butter and sage roast chicken with mushrooms & tarragon cream sauce, and
- Sloe Gin jelly with blackberries and cream.

Combining stills from the series with recipes and specially commissioned photography, this is a lavishly illustrated cookbook for foodies and fans of Peaky Blinders alike.

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Пролистать книгу The Official Peaky Blinders Cookbook: 50 Recipes Selected by The Shelby Company Ltd  на Google Books

Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition.

While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.

About the Author:

Reem Kassis is a cook and a writer. Her love of food stems from an upbringing in a family revered for its cooks. From a very young age, she spent weekends in her grandmothers', mother's, and aunts' kitchens observing, learning, and soaking up everything there was to know about Palestinian cooking.

Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind the world's most famous food, with recipes for every shape and type of pasta and sauce.

For decades, home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi's 1974 Italian masterwork, Il Codice della Pasta. At last, that wait is over. Never before available in its complete form in English, Buonassisi's landmark work in John Alcorn's famed design represents a lost gem of classical Italian gastronomy and publishing, ready to dazzle an all-new generation. Featuring modern translations of all 1,001 recipes, The Pasta Codex incorporates research from every region of Italy and uses every noodle shape and form -- flat, shaped, rolled, stuffed -- and both dried and fresh pasta. There's never been a more authentic and exhaustive look at the world's favorite food.

Coded by ingredient -- Pasta with Vegetables, Pasta with Vegetables and Dairy, Pasta with Fish, Pasta with Meat, and so on -- each recipe is easy to use without detailed knowledge of Italian history or geography. These are classic dishes from homes and kitchens across Italy, presented plainly in Buonassisi's delightfully gossipy voice, with no chef-speak here to confuse or dilute the authentic enjoyment of good food.

About the Author:

Born in Abruzzo and trained as a lawyer, famed journalist, writer, and gastronome Vincenzo Buonassisi (1918-2004) is most remembered today for his many journal articles and books on classic Italian cuisine, especially his 1974 masterwork published by Rizzoli Milan, Il Codice della Pasta. A member of every significant culinary or gastronomic society, including the prestigious Accademia Italiana della Cucina, Buonassisi was considered one of Italy's foremost culinary authorities.

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Пролистать книгу The Pasta Codex: 1001 Recipes

Now you don’t have to leave your home to learn how to mix and serve the sensational cocktails created by Jim Meehan, the nationally renowned mixologist at PDT, one of New York City’s hottest bars.

Beautifully illustrated, beautifully designed, and beautifully crafted — just like its namesake — this is the ultimate bar book by NYC's most meticulous bartender.

To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

About the Authors:

Jim Meehan is one of the most celebrated figures in the drinks industry. Before opening PDT, he worked in major New York restaurants and bars, including Five Points, Gramercy Tavern, and The Pegu Club. He is a contributing editor of Food & Wine magazines annual cocktail book, Mr. Bostons Bartender Guide, and Sommelier Journal. Meehan has been recognized as a rising star mixologist by Star Chefs Online Culinary Magazine, Cheers Magazine and as the 2009 American Bartender of the Year at Tales of the Cocktail. He lives in New York Citys East Village.

Chris Gall has created designs for clients that include Ford, Nike, Pepsi, Shell Oil, Sony, McDonalds, and U.S. Steel. His work has been showcased in virtually every major publication in America, including Time, Newsweek, Forbes, People and the New York Times. Millions of New Yorkers will recognize Chriss “Flying Fish,” displayed by the MTA for over a year in countless underground subway cars. He has received over 50 major awards from the likes of the Society of Illustrators, Communication Arts Magazine, The New York Art Directors Club, and Print Magazine. Gall has authored and illustrated four childrens books, including America the Beautiful, Dear Fish, Theres Nothing To Do On Mars, and Dinotrux, which was a 2009 Publishers Weekly Best Childrens Book. He lives in Tucson, Arizona.

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. 

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. 

The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home. 

With spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.

About the Author

Nathan Myhrvold, the founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. 

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. 

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. 

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7(DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing — one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. 

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Award-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar, Row 34, to the page with more than 120 recipes for the home cook.

Paying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, The Row 34 Cookbook is for anyone who appreciates the briny taste of raw oysters and delectable seafood.

The Readable Feast’s 2021 New England Book of the Year

About the Authors:

The acclaimed Boston chef Jeremy Sewall’s restaurants, Island Creek Oyster Bar and Row 34, have received praise in the New York Times and Bon Appétit. He is the author of the James Beard–nominated cookbook The New England Kitchen: Fresh Takes on Seasonal Recipes. Erin Byers Murray is a journalist specializing in food and wine, and the author of cookbooks and Shucked: Life on a New England Oyster Farm. James Beard award–winning chef Renee Erickson runs several Seattle restaurants, including the Walrus and the Carpenter. Food photographer and author Michael Harlan Turkell’s work has appeared in numerous publications. His cookbooks include Acid Trip: Travels in the World of Vinegar.

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Пролистать книгу The Row 34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar

This is arguably the most exciting time ever in the world of beer.

Craft beer and brewing have shaken up the world of beer, brought new drinkers in, inspired home brewers throughout the world to go professional and produced a whole selection of beers with bold flavours and aromas – from Buenos Aires to Boston, from Portland to Hong Kong, chances are you’ll find a craft beer.

This book brings together the best 350 new craft beers and then divides them into seven imaginative categories, each associated with a different mood: social, adventurous, poetic, bucolic, imaginative, gastronomic, and contemplative. Adrian Tierney-Jones, one of the world’s most respected and successful beer writers, has selected and reviewed each beer. Every beer is here because it should be and not because it is drunk by everyone in the world or has an iconic brand.

This is a book that represents the best of current brewing and beer culture throughout the world. And it is a book to take on your travels. Alongside the descriptions of each beer, the book contains a wealth of useful additional information about beer culture, such as the best American bars, the best beer festivals to visit, the classic books to read, how to learn more about beer, the best rural pubs in the UK, and the principles of matching beer with food.

Sophisticated, accessible recipes with international flair from the most exciting duo in the Parisian culinary scene that will impress any foodie at your next dinner party.

Discerning epicureans, look no further. Presented by Shirley Garrier and Mathieu Zouhairi, the duo behind The Social Food, this beautiful cookbook is the must-have guide for anyone looking to master their unique take on shopping for, preparing — and most importantly — enjoying good food. Inspired by their love for travel, their contemporary approach to cooking is enhanced by ingredients and techniques brought back from their numerous voyages.

Blending French, Japanese, Vietnamese, Italian, and Spanish culinary traditions, each recipe packs complex flavors while requiring minimal effort using simple, everyday ingredients that anyone can source. With sandwiches, rice, soups, fish, desserts, pasta, cocktails, and more, the dynamic plates radiate freshness and vibrancy. Captured during the duo’s travels, gorgeous images of ingredients and local food shops punctuate the dishes. From a sardine banh mi and mushroom rigatoni to ramen with winter vegetables and a burnt cheesecake with dark chocolate and mezcal, each plate is perfectly adapted for seasoned cooks and amateur home chefs alike. This is the food that will guarantee “Wow, this is amazing!” at your next gathering.

About the Authors:

Shirley Garrier and Mathieu Zouhairi are the founders of The Social Food, a creative studio specializing in food design, styling, and photography. Known for their immensely popular Instagram account, where they share recipes and explore the world of cooking, they work in collaboration with the most acclaimed chefs and restaurants in Paris. Julien Dô Lê Pham is the founder of Phamily First. He is a culinary consultant who has collaborated with the notable chefs, brands, and celebrities.

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Пролистать книгу The Social Food: Home Cooking Inspired by the Flavors of the World