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A stunningly packaged, definitive guide to bar-building from one of the world's most acclaimed bartenders.

Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus — and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan's deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you'll need to create a well-stocked bar--all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender's creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild's breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who've greatly contributed to global cocktail culture further contextualize Meehan's philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.

This densely informative yet approachable manual is presented in an iconic package — featuring a textured cover with debossed type, rounded corners, and nearly 500 pages — making it an instant classic to be enjoyed now and for years to come. Whether you're a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan's Bartender Manual is the definitive modern guide.

About the Author:

Jim Meehan entered the hospitality business in 1995 while studying at the University of Wisconsin at Madison. He worked his way through school as a bartender, then moved to New York City in 2002 to develop his craft in restaurants and bars such as Gramercy Tavern and the Pegu Club.

In 2007, Meehan opened PDT, a hidden cocktail lounge attached to a legendary hot dog stand in the East Village. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail. In 2011, PDT topped the world’s 50 Best Bars list by Drinks International. In 2012, PDT was recognized with the first Outstanding Bar Program award from the James Beard Foundation.

In addition to his work behind the bar, Meehan edited eight editions of Food & Wine Magazine’s annual cocktail book and four Mr. Boston recipe guides. His writing has been published in magazines such as Imbibe, Man of the World, Sommelier Journal, Food & Wine, Bon Appetit, Lucky Peach and most recently in the Oxford Companion to Spirits & Cocktails.

In 2014, he moved to Portland, Oregon where he overseas consulting projects through his firm Mixography Inc. and creates new drinks as the global mixologist for the American Express Centurion airport lounges.

Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook.

These 100 best-loved recipes served at Chef Pano’s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots.

The 100 dishes are Chef Pano’s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil–Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.

About the Authors:

Chef Pano Karatassos is the executive chef of Kyma, the country’s most celebrated Greek seafood restaurant. He studied at the Culinary Institute of America and trained under world-renowned chefs Thomas Keller, Jean-Georges Vongerichten, and Eric Ripert. Kyma was named one of the 20 best restaurants in the country by Esquire magazine. He is a member of the prestigious Culinary Institute of America Society of Fellows. Francesco Tonelli is a world-class food photographer whose images grace some of the best-selling cookbooks in the U.S.

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Пролистать книгу Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts на сайте издательства.

The newest addition to the popular Silver Spoon cookbook series provides a culinary guide to one of Italy's best-loved regions

Naples and the Amalfi Coast takes readers on a rich gastronomic journey through a perennially appealing, visually stunning region of Italy. The delightfully authentic dishes featured include fennel biscuits and other locally beloved antipasti, such classics as pizza Margherita, and an array of mouthwatering desserts. Chapters spotlight key produce and ingredients, from buffalo mozzarella from Benevento and tomatoes from San Marzano to lemons from Sorrento. Beautifully designed, with vivid colour photographs throughout, this gorgeous recipe collection is destined for both kitchen shelves and coffee tables.

About the Author:

First published in 1950, The Silver Spoon has become the most successful cookbook in Italy. Experts were commissioned to collect hundreds of traditional recipes from throughout the country. Naples and the Amalfi Coast is the newest title in a series of regional cookbooks created by The Silver Spoon Kitchen

Nordic by Nature presents more than 30 of the most original Danish chefs with their distinctive recipes and provides deep insights into the uniqueness of the contemporary Northern cuisine

In Nordic by Nature, top chefs like Nicolai Nørregaard, Claus Meyer, Rasmus Munk or Kamilla Seidler take the reader on a journey through their creative realms by revealing the secrets of their own kitchen. Far more than just a cook book, this volume includes more than 70 innovative and at times very unusual recipes of chefs coupled with their own personal interpretations of contemporary Danish kitchen. This has been visualized through vibrant imagery of the kitchens, forests, or castle gardens where inspiration is drawn, created and consumed.

Nordic by Nature invites you to immerse your senses in the intriguing world of Danish gastronomy by celebrating this contemporary culinary culture: a movement characterized by personal stories and ideologies, foraging trips, and geographical and seasonal limitations and possibilities.

With a foreword by Andrea Petrini, influential food writer and curator and co-founder of Gelinaz!

Creative handcrafted spirits: This book presents an inspiring overview of the best distilleries around the world.

Distilling spirits is an age-old craft that is currently experiencing a renaissance. Today’s young distillers are striking the right balance between tradition and innovation. They are using premium ingredients to create a wide array of artisanal spirits that offer exceptional taste experiences.

Out of the Jar presents a meticulously curated selection of the best and most unusual spirits from small manufacturers around the world such as whiskey from Japan, pastis from Great Britain, gin from the Black Forest, and rum from California. The book also tells the stories behind some of the featured examples. It introduces personalities who are cultivating rare varieties of fruit, herbs and spices; reviving and reinterpreting high-proof family recipes; or labeling each of their bottles by hand. A compelling overview of today’s crafted spirits and those who make them, Out of the Jar is a guidebook for professionals, gourmets, and all enthusiasts looking to enjoy a distinctive drink.

Gin from Berlin, whiskey from New York’s oldest distillery, herbal liqueurs from the Chiemgau foothills: Out of the Jar features a wide array of spirits from small manufacturers and private distilleries that produce regional products using premium ingredients. The revolution experienced over the last few years in the fields of coffee, bread, and craft beer is influencing the production of spirits too. The discerning connoisseur seeks that special drop made by artisanal manufacturers in limited batches. It is a rebellion against the uniformity of the standard product range, as well as an expression of creativity, innovation, and the joy of a good drink.

Out of the Jar offers a selection of the best and most unusual drinks in this category and tells the stories behind them. It reports on historic family-run distilleries experiencing their revival, young lateral thinkers, and wild adventure-seekers on the hunt for extraordinary raw materials and radical outcomes. The book shows the spectrum of possibilities that can result from experimenting with unusual ingredients. The characteristics of different spirits are explained, and insights into their production are offered along with original recipe ideas. Last but not least, these drinks’ witty labels and imaginative packaging are also explored.

Out of the Jar is a guidebook for professionals, gourmet enthusiasts, and people who are interested in craft spirits and liqueurs. Whether at a bar or at home, these sophisticated drinks demonstrate an advanced appreciation for alcohol’s finest; they can be used to create distinctive cocktails or to enhance your cooking. Here’s to you!

Out of the Jar is edited by Christian Schneider and Dirk Mönkemöller, who also publish the magazine The Weekender, as well as Cathrin Brandes who is making her mark as an expert for new food culture.

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.

Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85

Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.

More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

About the Author:

Vicky Bennison spent many years working in international development in places like Siberia, South Africa and Turkmenistan. The next decent meal was always on her mind and so she began writing about her culinary adventures, from mushroom hunting with the Russian mafia to cooking zebra stew near Lake Turkana in Kenya! She is the author of The Taste of a Place and co-wrote Seasonal Spanish Food with José Pizarro.

Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook.

For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far — what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components — such as crème patisserie, pâte à choux, and chocolate ganache — are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations — such as Éclairs, Saint-Honoré, Opéra — as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

About the Author:

Christophe Felder is one of the world’s most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.

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Пролистать книгу Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition

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.

All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal. In Rome, Katie and Giancarlo unearth the city’s hidden gems – recipes that are centuries-old, as well as new, exciting dishes inspired by Romans from all walks of life.

The duo present their interpretations of classic dishes, like Katie’s Cacio e Pepe (spicy cheese and pepper pasta), alongside family favourites like Spigola in Saltimbocca (seabass with parma ham and sage leaves). Collaborating with Rome’s best chefs, they share modern Italian recipes – like Sorbetto di Peperone, a fiery hot chilli sorbet – that reflect the heat and colour of this bustling city. This is an impressive, fresh look at Rome’s cuisine.

As well as all the tantalizing recipes, Katie and Giancarlo take readers on a sumptuous, visual journey, from the Pantheon and Colosseum, to the Renaissance palazzos, Baroque fountains and neighborhood trattorias. Complemented by Katie’s anecdotes of their trip, Rome is a beautiful cookbook and keepsake that will transport you to the heart of Italy.

About the Authors:

Owners of London’s Caffe Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school, Katie Caldesi and her husband Giancarlo have a passion for Italian food. They have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris. They are the authors of nine cookbooks including the Italian cookbooks: Sicily, Rome, Venice and The Amalfi Coast. 

Born in Tuscany, Giancarlo Caldesi has had a passion for Italian food ever since his early memories of helping his mother in the kitchen. He trained as a chef in Italy before moving to the UK, and along with his wife Katie, he now owns London’s Caffe Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school. The Caldesis have taught alongside some of the biggest names in Italian cuisine, including Gennaro