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Refreshingly witty and readable guide to the world's most famous wine region.

Every producer in the world with ambitions to make great red wine still looks to Bordeaux for inspiration and the region is brought to life by Oz with his evocative descriptions and personal anecdotes, accompanied by stunning photographs and maps.

Oz Clarke picks 250 wines to enjoy in 2010

• Refreshing whites and rosés, fruity or spicy reds, festive fizz and lots more, all described in Oz’s well-known chatty style •

Directory of the best places to buy wine in the UK Oz Clarke, Britain's most popular wine writer, is absolutely in tune with what wine drinkers want today – flavour, individuality, excellent value for money and wines that are readily available. Oz has tasted thousands of wines and selected his 250 Best Wines for 2010.

This new edition of Oz Clarke’s phenomenally successful annual Wine Buying Guide also contains: a guide to wine flavours; wine finder by country and by producer; storing, serving and tasting; buying for the long term; and a directory of the UK's top retailers, from fine wine merchants to supermarkets and high street chains.

250 Best Wines is the must-have shopping guide to make wine buying hassle-free. Oz's independent, enthusiastic and reliable recommendations will help you find the wines you want at the prices you want to pay.

Paul Bocuse selected more than 100 of his favourite recipes for this affordable cookbook.

Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Marinière, pepper steak to veal medallions, and madeleines to iced cherry soufflé.

Bocuses step-by-step instructions allow the home chef to readily master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart.

This invaluable kitchen reference includes 78 photographs and a detailed index.

About The Author:

Paul Bocuse was named Chef of the Century by the Culinary Institute of America in 2011 and has been a beacon for the culinary world for over forty-five years. With three Michelin stars and the Legion of Honor to his name, he is widely regarded as the father of modern French cuisine. His many cookbooks, including Paul Bocuse’s Regional French Cooking and Bocuse in Your Kitchen, are best sellers. Jean-Charles Vaillant’s photographs have appeared in Flavors of the Mediterranean and Olive Oil. Eric Trochon is a food stylist whose work also appears in Pierre Gagnaire: 175 Home Recipes with a Twist.

This stunning cookbook contains 100 mouth-watering recipes for pies and tarts, themed by size: individual tartlets and handheld pies, medium ones for lunch and dinner, and big, celebratory pies for larger gatherings.

Pies and tarts can be guilty pleasures, crowd-pleasers, seasonal winners and heroes of the picnic or lunchbox. It’s impossible to think of an autumnal lunch without apple pie, a summer feast without a glorious berry tart, or a birthday without a showstopping chocolate tart. These classics, given a contemporary spin, sit happily alongside recipes for empanadas, lattice-topped pies, slumps, and galettes.

There are sweet and savoury recipes for every season, and ideas for super decorative pastry-work, as popularised on Instagram. The book also includes pastry-making tips and tricks, and building-block recipes for a variety of doughs and crusts, to help get you started.

About the Author:

Annie Rigg is a bestselling author and ghost writer of numerous cookbooks. She regularly writes for leading food publications such as Jamie, Waitrose Food and Sainsbury's magazines. As a food stylist, she is in high demand and has worked on more than 150 cookbooks on subjects as diverse as Korean streetfood and gluten-free baking.

The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method..

Yotam Ottolenghi is one of the world's most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.

About the Author:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world.

Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

About the Author:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

Now you can organize your precious recipe collection and locate what you are searching for in a flash.

Do you often find yourself looking through kitchen drawers crammed full of torn-out or photocopied favourite recipes? Do you worry that you will lose precious handwritten recipes passed on by friends and family members? Do you all too often forget where you put that web address of the fantastic online gourmet deli you meant to try? Had you already mentally planned the menu for Saturday night's dinner guests but did not jot it down and now cannot remember your great ideas?

This invaluable organizer will assist you with filing and storing all of your recipes, plus allow you to keep all of your food-related notes and contacts in one safe and convenient place. As well as providing ample space for writing, it also includes handy pockets for storing tearsheets and features an elastic pen holder.

Add a touch of sweetness (and saltiness) to your life with this stunning collection of mouth-watering caramel recipes.

Featuring over 50 quick and easy salted caramel recipes for brownies, cookies, cakes, pops, doughnuts and more, the queen of caramel, Chloe Timms, teaches you the ins and outs of caramel-making with step-by-step instructions and fail-proof techniques that anyone can achieve. From the golden, crispy Cornflake Bocaditos (South American caramel cornflake clusters) to the luxurious Salted Caramel Rye Truffles, you’ll also find more experimental flavour combinations such as the Miso Salted Caramel Sauce and the dangerously addictive Crunchy Maple Bacon Popcorn.

Including tips on troubleshooting, cutting and setting, as well as exactly which tools you’ll need, it won't be long until you are whipping up your own batch of irresistible caramel treats. So what are you waiting for? It’s time to indulge in your salted caramel dreams.

The Scandinavians excel in comfort – family, friends, a good atmosphere, long meals, relaxation and an emphasis on simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge. Trine Hahnemann is the doyenne of Scandinavian cooking and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live. 

About the Author:

A chef and food writer, Trine Hahnemann is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Scandinavian food and food culture, she writes for and appears regularly in the media in America and Britain. Trine has written ten cookbooks in her native Danish and four in English: The Scandinavian Cookbook, Scandinavian Christmas, Eat Nordic and Scandinavian Baking, all published by Quadrille.

A completely updated new edition of the classic guide to the whiskeys of the world by the whiskey expert from Charles Schumann's famed Schumann's bar in Munich.

This critically acclaimed guide to whiskeys of all types is back in print with its comprehensive coverage of every conceivable whiskey in precise, detailed, easy to understand yet delightful to read descriptions. While specially designed for quick and easy reference, the book is tastefully produced and handsome in its own right--the perfect gentleman's gift.

Featuring over a thousand entries, this handbook discusses the world's leading and lesser-known whiskeys, making it an ideal source for the aficionado and the budding novice alike. Every traditional type of whiskey is included: Scotch single malt, blends, vatted malts, single grains, and Irish, as well as those from the new world (bourbon, rye, and Canadian).

The book also takes a serious look at trendy new whiskeys emerging from Japan and continental Europe and explores how unique flavors are created through variations of ingredients, distilling techniques, and aging. Organized alphabetically in the style of a dictionary, the volume is rounded out with additional advice on serving, collecting, and storage. Every manner and nuance of whiskey is discussed between the book's elegant covers.

About the Author:

Stefan Gabányi has written and spoken extensively about whiskey after working for celebrated drinking establishments such as Schumann's Bar in Munich.

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.

The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo

About the Authors:

Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appétit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.

Over 30 recipes for an enticing and creative array of artisanal cocktails, mixed drinks (alcoholic and non- alcoholic), and special snacks, utilizing seasonal and  locally-sourced ingredients for all seasons and occasions

Includes instructive and helpful sidebars on foraging and pickling ingredients — whether from your local wilderness, farmer’s market, or grocery store

Author Selma Slabiak shares personal stories and anecdotes from growing up in Denmark and relays rich Nordic traditions and mythology that inspire and inform her original recipe creations

Incorporates joyous Scandinavian life philosophies such as hygge (‘cozy contentment’), lagom (‘finding balance’), friluftstliv (‘appreciation and engagement of nature and the outdoors’), and fika (‘coffee break’), amongst others

What could possibly be better than sharing and enjoying in life’s simpler pleasures with friends and loved ones? 
This idea is at the heart of the Scandinavian lifestyle trends that many in contemporary culture have come to embrace. In an ever-present, all-encompassing quest to create this “just right” feeling when entertaining guests, star mixologist Selma Slabiak celebrates her Danish heritage by combining her personal and professional ethos for conviviality and togetherness with her expert, innovative knowledge of foraging and farm-to-table practice to present inventive drink and cocktail recipes in one multi- faceted book. Slabiak shares with her readers elevated bartending expertise and finesse, layering familiar and unusual flavors and ingredients, along with Scandinavian traditions and nostalgic stories from her childhood in Denmark, in an inspiring, delicious, and original recipe book of Nordic-based cocktails—so we can all capture the extraordinary in the everyday.

About the author:

Born and raised in Denmark, Selma Slabiak came to New York in 2007 to make a name for herself in the cocktail world. Since then, she has been Head Bartender at acclaimed Michelin-starred Nordic restaurant, Aska, overseeing the innovative bar program. With other stints at Donna Cocktail Club and various esteemed cocktail bars in Brooklyn and Manhattan, she has been crafting original and exciting drink menus rooted in Nordic ingredients and techniques. She shares her love of nature and storytelling through her medium of choice — the mixed drink.

For the home entertainer and bartender, experienced mixologist, as well as anyone fascinated and inspired by the new Nordic cuisine movement via creative cocktails and drinks

Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following.

What's the secret behind the Snail's takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love, and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail's creative cooking from truck to table, including:

· Breakfasts: Fresh Fig Pancakes, Fried Dandelion Greens with Lemon Garlic Potatoes, Poached Pear-Stuffed French Toast
· Beverages: Vanilla Sesame Milk, Cucumber Ginger Agua Fresca, Peppermint Hot Chocolate
· Soups and Sandwiches: Korean Kimchi Soup, Jalapeño Corn Chowdah, Brown Sugar-Bourbon Glazed Seitan, Gochujang Burger Deluxe
· Veggies and Sides: Lemon-Soy Watercress, Maple-Roasted Kabocha, Horseradish Mashed Potatoes
· Desserts and Donuts: Roasted Mandarin-Chocolate Ganache Tart, Pine Nut Friendlies, Rum Pumpkin Chiffon Pie, Vanilla Bourbon Crème Brulée Donuts, Cinnamon Snails

About the Author:

Adam Sobel is the chef and owner of the four-time Vendy Award-winning vegan food truck the Cinnamon Snail. He has appeared on Food Network and PBS and has written about vegan food for Vegetarian Times. He teaches vegan cooking classes at the Institute for Culinary Education in New York. When he s not on the truck or in the kitchen, he and his vegan family can be found in Red Bank, New Jersey usually prac­ticing yoga and snuggling with their doggies.

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Пролистать книгу Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck на Google Books.

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Contributors:
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Peter Coucquyt - Chef and co-founder of Foodpairing™
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

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Пролистать книгу The Art & Science of Foodpairing: 10,000 Flavour Matches that Will Transform the Way You Eat на Google Books

Become your own bartender and create new, delicious concoctions at home with this collection of artisan cocktail recipes. In addition to craft drinks and techniques, this book also covers traditional mixology methods and features classic cocktails that never go out of styles, such as the Mai Tai, Marilyn Monroe, and Zombie. Are you craving a cocktail but not the alcohol? Try your hand at making mock-tails with recipes for the Ginger Fizz, Long Boat, Sober Sunday, or Cranberry Energizer. Let the cocktail hour commence with more than 200 recipes to choose from!

Explore the chemistry of cocktails and mocktails with The Art of Mixology. Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!

Collect all of the titles in our Mixology series - Bourbon & Whiskey, Gin, Rum, and now including Word Search Intoxicating Puzzles, Mocktails, the Essential Guide to Cocktails, and holiday essential Making Spirits Bright.

About the Author:

The Parragon name means quality, entertainment, and value and has been at the forefront of publishing for nearly 40 years. Going forward as an imprint of Cottage Door Press, the Parragon brand includes books that are interesting, entertaining, and affordable.