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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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Make iconic Parisian delicacies with these 30 cherished recipes from the world-famous French pastry shop

The Little Book of Ladurée: Patisserie brings together Ladurée’s 30 most beloved recipes written by the company’s head pastry chef, Julien Alvarez.

From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution’s iconic recipes made right at home.

This irresistible gift book features a removable sticker sheet, ribbon marker, and gold foil accents throughout the interior of the book.

About the Authors:

Julien Alvarez has been head pastry chef at Ladurée since 2021. A World Pastry Cup champion (2011) and Best Young Pastry Chef (2014), he is considered one of the most promising talents of his generation.

Iris Hatzfeld is a French artist and illustrator based in Paris. She has since developed her unique, soft, and vibrant illustration technique using colored inks and pencils, in a realistic yet spontaneous style. Her recent work focuses on portraits and fashion. She has worked for the press, editorial projects, and brands such as Hermès, Bulgari, and Chanel.

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.  

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

About the Author:

Magnus Nilsson (b. 1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently ranked #19 in the San Pellegrino World's 50 Best Restaurants list, produced by Restaurant magazine. Nilsson is the author of Fäviken, also published by Phaidon, and he appeared in the US TV show, Mind of a Chef, which aired nationally across the USA on PBS-TV in Fall 2014. He is set to appear in the Netflix docu-series, Chef's Table, in 2015.

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

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.

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.

A luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design

First published in 1950, Il Cucchiaio d'Argento, or its English-language offspring The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, The Silver Spoon Classic features 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions. Carefully selected from Phaidon's Silver Spoon cookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, The Silver Spoon Classic is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.

About the Author:

The Silver Spoon Kitchen is an archive of traditional recipes collected from across the country and includes every regional speciality.

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

Invigorating authentic Southern soul cooking with new inspiration, acclaimed chef Deborah VanTrece elevates classic comfort food into unique, surprising dishes worth celebrating.

Deborah VanTrece's Kansas City roots, wide travel, and celebrated career in Atlanta have gifted her with a uniquely rich way with food--keeping soulful recipes fresh and fun while honoring cultures, ingredients, and tradition. In her first cookbook, the Twisted Soul chef makes clear that soul cooking has always been as seasonally driven as la cucina povera, as versatile as California cuisine, and as impressive as French technique. In VanTrece's hands, familiar components become dramatic and dynamic dishes, and classic recipes reveal surprising twists.

Across bountiful chapters studded with vibrant photography, The Twisted Soul Cookbook offers almost 100 fresh salads and side dishes, generous main courses, exciting seafood, rich desserts, and brilliant pantry staples to enhance everyday cooking, including dressings, relishes, and sauces. VanTrece is an able teacher and storyteller, guiding the reader through techniques both simple and sophisticated.

About the Author:

Chef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, the Atlanta Journal-Constitution, Thrillist, Buzzfeed, Kitchn, and Food & Wine magazine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine. Chef VanTrece is included in 2020's Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.

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Пролистать книгу The Twisted Soul Cookbook: Modern Soul Food with Global Flavors