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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

At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you’ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

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Пролистать книгу The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread на Google Books.

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

An exploration of the beloved cocktails, spirits, and bars that define each state in America

The United States of Cocktails is a celebration of the cocktail history of every state in America. After traveling around this great nation and sampling many of the drinks on offer, cocktail authority Brian Bartels serves up a book that is equal parts recipe collection, travelogue, historical miscellany, bartender’s manual, and guide to bar culture today — with bar and drink recommendations that are sure to come in handy whether or not you are crossing state lines. Delving into the colorful stories behind the creation of drinks we love, this book includes more than 100 recipes alongside spirited analysis of each state’s unique contributions to cocktail culture. Filled with colorful illustrations, The United States of Cocktails is an opinionated and distinctively designed love letter to the spirits, bars, and people who have created and consumed the iconic drinks that inspire us and satisfy our thirst.

About the Author:

Brian Bartels has been a writer and bartender his entire adult life. He is a managing partner and bar director for Happy Cooking Hospitality, and his previous book, The Bloody Mary, was nominated for an IACP Award. Visit him at brianbartels.com.

Explore and savor the best of American wine and wineries with this simple and elegant guide. Filled with wine pairings and recipes for all seasons and occasions. The Vineyard Cookbook includes more than 60 recipes and 12 multi-course menus, all paired with the optimum wines to accompany each. American vineyards and wineries attract almost 30 million visitors every year, and range in location and variety. The Vineyard Cookbook offers a tour of 32 of the most famous wineries across the country, with highlights of each location's best-selling wines - a great way to discover domestic wines grown locally in your area!

Become the wine expert you've always wanted to be with the help of Barbara Scott-Goodman, author of many delicious and best-selling cookbooks. Illustrated with full-color photographs.

About the Author:

Barbara Scott-Goodman is a New York-based author, art director, and designer of numerous cookbooks including The Beach House Cookbook, The Ski Country Cookbook, and Welcome to the Table. Her articles and recipes have been featured in Bon Appetit, Coastal Living, and StarChefs.com. Colin Cooke is a New York-based still life photographer. His work has appeared in many publications including Country Living and Ladies Home Journal.

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Пролистать книгу The Vineyard Cookbook: Seasonal Recipes & Wine Pairings Inspired by America's Vineyards

From the woods and the field to the table. Delicious recipes for cooking game. Expertly cooked and explained.

The Wild Game Cookbook is a recipe book for aspiring chefs, hunters, and hands-on gourmets interested in the world of wild game. Rediscover this organic, sustainable, and versatile meat through delicious recipes that range from fine dining to everyday meals.

Gain insights on the handling and preparation of game, while joining two friends — chef Mikael Einarsson and hunter Hubbe Lemon — to learn about these natural food reserves and how this approach could help rebalance woodland areas.

About the Authors:

Mikael Einarsson is the chef of Brasserie Astoria in Stockholm. Einarsson has extensive culinary experience, having worked in a variety of kitchens. The Wild Game Cookbook is his fourth book and his first with gestalten.

Hubbe Lemon is a forester, hunter and game manager at Skebo mill in Sweden. He has been hunting and fishing since he was 10 years old, and spends time in the forest throughout the year. This is his first book.

An inspirational guide designed with the globe-trotting wine lover in mind -- vineyards to visit, seasons to go, vintages and organics to drink, and how to get the most out of each wine region.

The adventures featured in this atmospherically illustrated book will fuel the wine lover's imagination with an almost endless array of vineyard visits, must-see sights, and must-do events -- harvest festivals, vineyard picnics, wine-region weekends, tasting tours, and wine-focused restaurants.

Designed to highlight the world's most rewarding wine destinations, this guide spans the spectrum from traditional (a wine luncheon in Bordeaux or touring Portugal's port lodges) to fun and quirky. Some ideas are active -- a cycling tour of the Champagne region or grape stomping in the Italian countryside -- while others are more urban, such as a tour of Vienna's summer wine gardens or Rome's iconic enotecas. Sidebar panels throughout detail what makes each region special and include lists of the top five local wines to seek out.

There is something here for all palates and all levels of expertise -- from regular contributors to #WineWednesdays to the budding oenophile just starting out.

About the Author:

Simon J. Woolf is an award-winning wine and drinks writer and a well-known commentator on natural, organic, and biodynamic wines. His writing appears regularly in Decanter, World of Fine Wine, and many other publications. He is the editor of The Morning Claret and recently won a Louis Roederer International Wine Writer Award. He is currently based in Amsterdam.

Hunt down the tastiest food-on-the-go in the world’s major cities, from the bustle of Bangkok and Beijing to the artisan markets of Stockholm and San Francisco

Street food is fresh, cheap, plentiful, varied and available in an increasing number of metropolitan locations. Food that was previously only obtainable from Saharan roadsides can now be found in New York City; Patagonian village foods are picked up in downtown Hong Kong. Millions of people all over the world are choosing to eat street food every day, and their numbers are rising year on year.

The World Atlas of Street Food surveys the whole phenomenon and celebrates one of the most amazing commercial and culinary success stories of the 21st century so far. It shows readers where to hunt down the best places to buy the tastiest food-on-the-go in the world’s major cities, from the bustle of Bangkok and Beijing to the artisan markets of Stockholm and San Francisco. It also includes over 70 of the authors’ own mouthwatering recipes so that readers can re-create the world’s finest street food in the comfort of their own kitchens.

Contents List:

Introduction • The Guide: Detailed examination of the prime locations for street food: North America; Caribbean; South America; Europe; Africa; Middle East; Asia; Australasia

About the Authors:

Sue Quinn’s articles and recipes have appeared in leading UK publications including the Guardian, Telegraph, Sunday Times, Delicious magazine and BBC Good Food. She has written eleven cookbooks, most recently Easy Mediterranean.

Carol Wilson is a food/cookery writer, cookery consultant, member of the Guild of Food Writers and a restaurant inspector. She is the author of many books on food and cooking, including The Whole Hog and Self-Sufficiency Preserving.

A guide to the world’s truly exemplary, organic, sustainable, and ethical restaurants.

Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of the World is part of a series of the world’s first guides to truly exemplary, organic, sustainable, and ethical restaurants. Edited by Jill Dupleix, Giles Coren and fifty of the world’s leading food writers, the guide features 490 inspirational restaurants from forty-five countries so you can easily find exemplar restaurants wherever you are, and enjoy sustainable, ethical and simply good food. Also accompanied by an easy-to-use mobile-optimised website highlighting inspiring exemplar restaurants

www.truthloveandcleancutlery.com.

Five per cent of the publisher’s revenue from sales of this book will be donated to Action Against Hunger to support their efforts to provide food, clean water and nutrition programmes to combat hunger and malnutrition for children and their families in 50 countries around the world.

With over 1 billion video views and counting, the smash-hit online food channel Twisted has rescued countless viewers from the dreaded mealtime apocalypse. Now you too can step into the light.

Twisted: the Cookbook features a collection of TWISTED's most foodgasmic, mind-bending and downright hilarious creations, as well as some never before seen, grade-A bangers. Whether it's game day with your pals, a night in with a special someone, an epic party or a sluggish Saturday morning, these 30 tried-and-tested recipes have got you covered. Whatever you decide to cook whether it's the Fajita Cake, Camembert Hedgehog Bread, Breakfast Nachos, Pizza Donuts or Snickers Salami this is food porn at its most gratuitous.

A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection — and they show the way in this collection of never-before-published recipes from his landmark restaurants — The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

About the Author:

Thomas Keller is the author of The French Laundry Cookbook, 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.

The essential Jamie Oliver cookbook perfect for vegetarians, total foodies, or someone who just wants a bit more veg on their plate

Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes.

Discover simple but inventive veg dishes including:

· ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite & crispy rosemary
· CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini & harissa rippled yoghurt
· SPICED PARSNIP SOUP with silky poppadoms & funky chips
· WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky balsamic & honey
· HASSELBACK AL FORNO with root veg galore, wilted spinach & lentils

With chapters on Soups & Sarnies, Brunch, Pies Parcels & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.

Jamie's recipes will leave you feeling full, satisfied and happy - and not missing meat from your plate.

About the Author:

Jamie Oliver is a global phenomenon in food and campaigning.

During a 24-year television and publishing career he has sold nearly 50 million books worldwide, and his TV series are watched by millions of people around the globe. His portfolio of successful restaurants now spans 22 countries around the world across 70+ restaurants, and his growing range of quality food and kitchen products features everything from pans and utensils to pasta, ready-to-eat grains, curry pastes, and much more. As a result, Jamie has inspired a generation to enjoy cooking fresh, delicious food from scratch.

Jamie has now published 26 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest cookbook One was Jamie's most pre-ordered book ever.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.

Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the tender age of eight. After leaving school he began a career as a chef that took him to the celebrated River Café, where he was famously spotted by a television producer and the Naked Chef was born. Through his campaign team, and working alongside youth movement BiteBack 2030, Jamie is on a mission to inspire and enable more people to experience the joys and benefits of cooking and enjoying nutritious, sustainable and balanced meals. This desire to make food fairer for all sits at the heart of Jamie's company-wide goal of creating a happier, healthier world through the joy of food.

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Пролистать книгу Veg: Easy & Delicious Meals for Everyone as seen on Channel 4's Meat-Free Meals на Google Books

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."—Vegan Magazine

With nearly 500 vegetable-driven recipes, Vegan: The Cookbook, inspired by cuisines around the work, brings vegan home cooking to new levels of deliciousness. Featuring dishes from countries ranging from Albania to Zambia, it showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavours. Home cooks will discover sweet and savoury starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous colour photography.

About the Author:

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale's Organic Life, and many international publications. He now lives in Los Angeles, California, where he is developing La Mano Verde.