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Ferran Adrià has revolutionized the world of gastronomy and his restaurant, elBulli, is recognized as the world's best restaurant.

So original and poetically sensible is Adrià’s approach to cooking that he is considered to be the greatest ¨artist of the kitchen.¨ Food for Thought explores the essence of elBulli’s creativity with hundreds of colour photographs of Adrià’s creations, including, for the first time ever, every single dish ever created by elBulli.

Inspired by Adrià's controversial participation in Documenta 12, this seductive volume features a lively dialogue between the most potent critics and creators of the art and gastronomic worlds: Heston Blumenthal, Bill Buford, Jerry Saltz, Massimiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger...

Food in Vogue collects the most striking, mouthwatering food photography and finest food writing from one of the most respected magazines in the world.

Combining legendary essays by longtime Vogue food critic Jeffrey Steingarten, as well as contributions from rising food writers such as Tamar Adler and Oliver Strand, with original behind-the-scenes interviews, the book pairs portraits of world-renowned or rising chefs along with iconic food photography, much of it shot by Irving Penn and conceived by editor Phyllis Posnick.

Food in Vogue examines how Vogue’s relationship with and treatment of food has changed in its pages through lavish and challenging food photographs and its career-defining interviews with the world’s hottest chefs. Food in Vogue is more than a book about food. It’s a book about trends, fashion, and culture told through the world’s common language.

About the Author

Vogue is one of the most popular fashion and lifestyle magazines in print, and is celebrating its 125th anniversary in 2017. The magazine has been published and distributed by Condé Nast since 1905.

A whole-foods, plant-based diet that has never been easier or tastier -- learn to cook the Forks Over Knives way with more than 300 recipes for every day!

Forks Over Knives -- the book, the film, the movement -- is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you're among them -- or you'd like to be -- you need this cookbook.

Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can't eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes -- classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:

    Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
    Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
    Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
    Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant "Steaks"
    Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
    The Amazing Bean: White Beans and Escarole with Parsnips
    Great Grains: Polenta Pizza with Tomatoes and Basil
    Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!

Simple, affordable, and delicious, the recipes in Forks Over Knives -- The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today -- it could save your life!

"Beautiful, classic recipes made with passion, by the man who taught me everything I know about Italian cooking." Jamie Oliver

Gennaro shows you how to prepare good Italian food with minimum effort by letting the oven or hob do the work. Slow cooking draws out flavours and softens the texture of food to create delicious, impressive, often inexpensive meals with little fuss.

There are casseroles and one-pots that slowly simmer to perfection, roasts that tenderize in the oven, soups that quietly bubble away on the hob, puddings such as meringues and fruit compotes, and breads that bake to light perfection.

Gennaro is a traditional, rural Italian cook. He uses lots of inexpensive cuts of meat, as well as beans and pulses, which all benefit from slow cooking, so there is plenty for the thrifty home cook to choose from. This is classic Italian food, such as Roast leg of lamb with baby onions, Rich Tyrolean beef goulash, Lasagne and Meringue with zabaglione cream and custard, that takes the hard work out of preparing supper.

Expert planting advice for growing fruit and vegetables in pots from the acclaimed English garden - with 50 delicious recipes

Beautifully illustrated, Grow Fruit & Vegetables in Pots provides clear, practical information on growing fruit and vegetables in containers, whether that be a window box or a terracotta pot on a balcony. Aaron Bertelsen of the acclaimed English garden at Great Dixter will guide you through what to grow, which pots to use, give personal tips on varieties to choose, and advice on cultivation and care. Featuring more than 50 delicious recipes, Bertelsen shows that lack of space is no barrier to growing what you want to eat, and proves that harvesting and cooking food you have grown yourself is a total pleasure, with dishes that showcase a few perfectly chosen - and personally grown - ingredients.

About the Author: 

Originally from New Zealand and trained at Kew Gardens in London, Aaron Bertelsen joined Great Dixter in 1996 as a student and has worked there as the vegetable gardener and cook ever since.

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- A sequel to the bestselling The Great Dixter Cookbook (2017), this book will appeal to lovers of Christopher Lloyd's garden and a new generation who want to grow their own produce
- Great Dixter gardener Bertelsen shares expert advice and provides insight into the growing methods he employs, with information on key plants and varieties and more than 50 delicious recipes
- Perfect for a global audience - courtyards are a ‘micro-climate' that allow crops to thrive and provide opportunities to grow interesting and diverse ingredients
- Stunning photographs by Andrew Montgomery provide visual inspiration
- The perfect gift for novice and experienced gardeners, as well as green-fingered cooks

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to get dinner on the table every night, she started doing the cooking--at age 14. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.

While it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honeycomb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favourite recipe.

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Пролистать книгу Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

The author of Half Baked Harvest Cookbook keeps things simple with 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between.

We all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.

On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.

The bible for today′s home cooks –– now completely revised and updated Hailed as "a more hip Joy of Cooking" (the Washington Post) and "a tour de force" (Jacques Pepin) when it was first published a decade ago, How to Cook Everything won both James Beard and IACP Awards –– and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies.

The reasons for its success are simple: Bittman′s recipes are accessible and refreshingly straightforward (he′s a home cook, not a chef), his dishes are contemporary and unfailingly delicious, and his kitchen advice is unfussy but always authoritative. Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today′s cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating lots of new features. Bittman now opens each chapter with an "Essential Recipes" section, highlighting core dishes for every cook′s repertoire. He has expanded chapters on vegetables and fruits, grains, beans, and desserts. He has added new charts to help people customize recipes with a variety of flavors and ingredients.

He has incorporated new illustrations, bringing the total to nearly 400. And he has inserted new symbols for fast, make–ahead, and vegetarian recipes. With all this great new content plus an eye–catching package, How to Cook Everything is now more indispensable than ever –– and a surefire bestseller. Mark Bittman (New York, NY) is one of the country′s best–known, most widely respected food writers.

His "Minimalist" column in the New York Times is read and beloved by millions each week, and has been for more than ten years. His other books include How to Cook Everything Vegetarian and The Best Recipes in the World.

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman′s highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook.

With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building–block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman′s practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.

Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”

600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”

Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

The ultimate one–stop vegetarian cookbook – from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman′s award–winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print.

Now, with How to Cook Everything: Vegetarian , Bittman has written the definitive guide to meatless meals – a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health – conscious omnivores to passionate vegetarians. How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations – far more than any other vegetarian cookbook.

As always, Bittman′s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious–producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking – including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman′s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian "Mark Bittman′s category lock on definitive, massive food tomes continues with this well–thought–out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy–to–cook recipes is Mark′s forte and everything I want to cook is in here, from chickpea fries to cheese soufflés." —Mario Batali, chef, author, and entrepreneur "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman′s How to Cook Everything Vegetarian part of your culinary library." —Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook "Recipes that taste this good aren′t supposed to be so healthy. Mark Bittman makes being a vegetarian fun." —Dr. Mehmet Oz, Professor of Surgery, New York–Presbyterian/Columbia Medical Center and coauthor of You: The Owner′s Manual

Wine lovers everywhere-novices and experts alike-rely upon it. Newsweek magazine calls it "perhaps the only guide to wine that anyone really needs." The San Francisco Chronicle declared it "truly charming." Now in its 34th year of publication, Hugh Johnson's Pocket Wine Book remains the singularly essential reference for anyone exploring the ever-wider world of wine.

This newest edition covers a staggering 6,000-plus wines from more than 50 countries. Its user-friendly format enables you to immediately identify and evaluate any wine you're considering buying. As always, the Pocket Wine Book is packed with invaluable features: up-to-date reports on recent vintages and newly available brands, countless wine recommendations, and tips on pairing foods with the right wines.

Whether you're purchasing a bottle at a shop, ordering wine in a restaurant, stocking a cellar, or investing in a vintage, the Pocket Wine Book is the one resource you cannot do without.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 42nd year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.

Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This new edition also contains a special supplement on Organic, Natural and Biodynamic wines.

Haute cuisine comes home. Europe’s most creative chefs reveal their inner sanctum

Ours is the era of the celebrity chef. Like never before, we’re fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favourite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives.

Inside Chefs’ Fridges brings the heavenly cuisine back down to earth. Touring the European continent, it profiles 40 of Europe’s top chefs alongside their personal home fridges. The result is a revelation, through images and words, of the inner sanctum of culinary creativity, with each chef revealing their dependable fridge contents, their favourite local ingredients, as well as two of their most treasured home recipes.

Stars of this European edition include Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Hélène Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Eschewing the media dazzle, this book is instead an inspiring and accessible collection of exclusive insider secrets in which culinary genius meets domestic reality.

This book includes:

- Entries by 40 top chefs from all over Europe, with nearly 60 Michelin stars shared between them.
- Chef #1 and #2 from the World’s Best Restaurant list 2015 and best female chef of the year, Hélène Darroze.
- Two recipes from each chef, with an emphasis on local ingredients and specialities.
- Useful index for quick recipe access.
- Addresses of each chef’s restaurants.
- Illustrations of all 40 fridges plus additional details by Aurore d’Estaing.
- Foreword by Modernist Cuisine’s Nathan Myhrvold.

The photographer:

American born and raised, Carrie Solomon moved to Paris in 2002 and has become one of France’s most well respected culinary photographers. She was awarded the 2011 Prix Eugénie Brazier for her book Saveurs Sauvages, and the laureate prize at the 2010 International Culinary Photography Festival.

The author:

Adrian Moore was born in Toronto and raised in the United States by British parents. He has written articles about culinary trends for a variety of international publications and is currently Assistant Chef Concierge at Mandarin Oriental, Paris. This is his first book.

The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.

On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you're low-carb, gluten-free, Paleo, or raw, you don't have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into "tortillas" for huevos rancheros.

Ali's recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be -- losing weight, following a healthier lifestyle, or simply making easy meals at home.

Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you're feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure -- you're ready to make the most of this secret weapon for healthy cooking.

A taste of Paris in 200+ culinary destinations

From a morning croissant on the Canal Saint-Martin to a magical dinner on the Eiffel Tower, Alain Ducasse takes you on a stunning gourmet tour of Paris.

Join France's most celebrated chef on a personal journey around Paris as he reveals his favourite foodie haunts including restaurants, cafes, local bistros, patisseries and other artisanal stores. From his own 3 star restaurants to his favourite icecream store, to his insider's tip on the best local creperie in town, Ducasse share the stories, histories and encounters with the men and women who make up Paris' extraordinary culinary landscape.

Lavishly photographed, Paris by Ducase showcases the gourmet highlights of the capital, telling of the Chef's passion for cookery and his sincere love of Paris. This is a work that will set all admirers of beauty, excellence and authenticity dreaming, wherever they may live. 'Paris is a Mecca to haute cuisine, where history meets French gastronomy in all its grandeur and tradition.

However this labyrinth of timeless, charming bistrots and brasseries is also a hotbed for experimentation and innovation. It is the cultural diversity and unexpected treasures within Paris I love.' (Alain Ducasse)

About the Author

Alain Ducasse is one of the most renowned chefs of his generation. Born in the Landes region of western France he is also a restaurant designer, hotelier and teacher of the culinary arts. Over 30 years, he has developed a unique savoir-faire, which has helped define the contemporary art of living and eating. His current stable of restaurants include Plaza Athenee (Paris), Jules Verne (Eifell Tower, Paris), The Dorchester (London) and he is the only chef to hold 19 Michelin stars throughout his career.