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Authors and siblings Jordan and Jessica Bourke are perfectly placed to suggest scrumptious but saintly dishes.

Jordan is a chef and Jessica is a nutritional therapist, and together they have devised a tempting collection of recipes paired with nutritional information.

Chapters include Brunch; Sharing Plates; Light & Fresh; Foods from Afar; Comfort Food; Home Baking; and Sweet Treats.

Choose from Pancakes with fried banana, orange and coconut; Swede and parsnip fritters; Grilled polenta with girolles mushrooms and Swiss chard; Massaman curry; Lasagna; Chocolate brownies; and Cheesecake with sweet cherries.

A guide to creating vegan versions of staple ingredients to stock the fridge and pantry -- from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.

Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor.

The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

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The Keto Cure presents the successful 28-day low-carb, high-fat, weight-loss plan that trains your body to burn fat not glucose, reducing inflammation and encouraging sustained weight loss. It includes a comprehensive introduction to the science behind the keto diet with clear guidance on the vital fat, carb and protein ratio. With more that 85 simple and delicious recipes by chef Nico Stanitzok covering everything from breakfast and dinner, to snacks and sweet treats.

Parisian master baker Éric Kayser and Larousse, publishers of the iconic culinary encyclopedia, present the 80 bread recipes every home cook and professional wants to master

From breadmaking classes cropping up everywhere to popular television programs such as The Great British Bake Off and The Fabulous Baker Brothers, breadmaking has never been more popular. The Larousse Book of Bread explains complex techniques with illustrated step-by-step instructions and features 80 recipes for baking a vast array of classic artisanal breads including: 

The Classics (baguettes, boules)
Specialty Breads (multigrains, rye, farmhouse, gluten-free)
Yeast-free Breads (spelt, "millstone pie")
Flavoured Breads (fig bread, orange, squid ink)
Oiled Breads (ciabatta, opizz)
Sweet Bakery (croissant, brioche, pain au chocolat)
Rolls (poppy, bacon and pecan, seaweed)
Regional Breads (marguerite, vivarais)
World Breads (focaccia, Turkish ekmek)

The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.

About the author:

Hailed as one of France's best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.

Contents and sections: 

Foreword

For the Love of Bread

The Basics of Bread Making

Flours
Choosing the Right Ingredients
Equipment
Kneading
Fermentation
Liquid Sourdough Starter
Pre-Fermentation Methods
Fresh Yeast in Bread Making
The Two Stages of Fermentation
Pre-Shaping the Dough
Final Shaping
Scoring the Dough
Baking and Storing Bread
Learning from Mistakes

Traditional Breads

Boule
Batard
Baguette
Polka Bread
Fancy Loaves: Ficelle, Epi and Braided
Baker’s Peel
Petite Baguette
Rustic Loaf
Tabatiere
Split Loaf
Daisy Loaf
Portemanteau
The Twist
Zigzag Bread
Couronne Bread Ring
Bow Tie Bread

Speciality Breads

"First Mill" Loaf
Cornmeal Loaf
Mixed Seed Bread
Kamut Bread
Whole Wheat Bread
Semolina Bread
Country Bread
Bran Loaf
Rye Bread
Maslin Loaf
Gluten-Free Cornbread
Gluten-Free Chestnut Flour Bread
Rosemary Focaccia
Macatia
Ekmek
Pumpernickel
Broa
Bagels
Sesame Buns
Swiss "Cross" Bread

Organic Naturally-Leavened Breads

Organic Baguette
Organic Stone-Ground Bread
Classic Organic Bread
Organic Buckwheat Bread
Organic Spelt Bread
Organic Einkorn Bread
Organic Whole Wheat Bread
Stone-Ground Bread with Currants

Breads with Extras

Hazelnut and Butter Bread
Gorgonzola and Walnut Bread
Green Tea and Orange Loaf
Orange Bread
Fig Bread
Honey Bread
Walnut and Butter Bread
Turmeric Bread
Mixed Fruit and Nut Crowns
Sesame Seed Bread
Cuttlefish Ink Bread

Oil-Enriched Breads

Plain Ciabatta
Mixed Seed Ciabatta
Buckwheat Ciabatta
Pumpkin Seed Ciabatta
Basil Bread
Sun-Dried Tomato Bread
Fougasse with Ash Goat Cheese
Fougasse with Black and Green Olives
Fougasse with Lardons
Pizza

Sweet Pastries and Breads

Paris Buns
Viennese Bread
Sugar Bread
Classic Brioche
Brioche Loaf
Raisin Benoitons
Croissants
Pain au Chocolat
Vanilla Rolls
Pullman Loaf
Pain aux Raisins

Bread Rolls

Poppy Seed Rolls
Bread Rolls with Lardons and Pecans
Pistolets
Kamut and Seaweed Rolls
Hazelnut and Chocolate Rolls
Walnuts and Raisin Rolls
Breadsticks

Appendix

Bulk Conversions
Conversions
Glossary
Index

A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East

More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.

This cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy.

From the author of the acclaimed The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, also published by Phaidon.

About the Author:

Lebanese Salma Hage, from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has more than 50 years of experience of family cooking. She learned to cook from her mother, mother-in-law, and sisters-in-law, and spent many years working as a professional cook. This is her third book, after The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook.

Make the most of your food – and discover the best places to shop, drink and dine – with this brand new guide from Monocle.

This is a handbook for anybody who enjoys simple, honest food but can do without the foam, fuss and trickery it’s often served with. It’s also about the other elements that make a great meal: honed hosting skills, sourcing the best produce and using the sharpest kitchen kit. Plus, Monocle offer a global hit-list of must-visit restaurants from Adelaide to Zürich and the freshest markets, shops and producers. It is essential reading for anyone who wants to turn their love of food into a livelihood. Expect advice on everything from starting a bar to rolling out a restaurant chain or penning a cookbook. There are also recipes from Monocle’s favourite restaurants, plus a selection of timetested dishes developed by the team in Monocle’s London kitchen.

Food for thought takes the form of zesty essays and dinner-time discussions with admired names from the worlds of architecture, hospitality, art and more.

On the menu: — The world’s finest restaurants, cafés and bars — Advice on starting a food firm — My Last Meal – the imagined final feasts of some high-profile personalities — How to host your own intimate dinner party — A batch of recipes from esteemed chefs, plus lip-smacking dishes from Monocle’s own repertoire — Tools of the trade for your kitchen.

Monocle was launched by Tyler Brûlé in 2007 as a monthly magazine briefing on global affairs, business, culture, design, and much more. Today, Monocle is a complete, media brand with a suite of travel guides under its belt, a 24-hour radio station, a film-rich website, retail ventures around the globe, and cafés in Tokyo and London. Besides their London HQ they have seven international bureaux in New York, Toronto, Istanbul, Singapore, Tokyo, Zurich, and Hong Kong. At their core is the simple belief that there will always be a place for a print brand that is committed to telling fresh stories and sending photographers on assignments.

Trish Deseine, former BBC cooking show host who has sold more than one million cookbooks worldwide, shares tips on food and entertaining in the true Parisian style.

In The Paris Gourmet , Trish Deseine serves up a definitive guide to French cuisine, divulging her secrets on all aspects of Gallic food and entertaining.Her extensive black book of foodie addresses in Paris and online is an essential resource for stocking your kitchen with indispensible cooking utensils and table trimmings, procuring the best ingredients, or dining at her most treasured restaurants. Her practical advice covers everything from selecting produce at the market to a sampling of her favorite French recipes.

Trish distills tips gleaned over two decades of living in France into lists of rules on all aspects of enjoying food and entertaining tips from hosting a great cocktail party to being the perfect guest.

A glossary of French cookery terms completes this handsome book that features a leatherette binding and ribbon page marker. Trish has become one of Frances most celebrated food writers thanks to her unpretentious approach to food.

This accessible book provides all the information you need to delight in French culinary traditionsin the style of Patricia Wellss seminal Food Lovers Guide to Paris and to host like a true Parisienne.

Пролистать книгу The Paris Gourmet: Restaurants Shops Recipes Tips

About the Author

Born in Ireland, Trish Deseine has lived and worked in France for twenty-five years. She regularly contributes recipes to French Elle and has published twenty award-winning cookbooks in French. She writes a popular blog and is active on Twitter. She hosted three TV programs that aired on UKTV Food and on the BBC: "Trish’s Paris Kitchen," "Trish’s Country Kitchen," and "Trish’s Mediterranean Kitchen."

Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind the world's most famous food, with recipes for every shape and type of pasta and sauce.

For decades, home cooks and pasta lovers have yearned for a complete English translation of Vincenzo Buonassisi's 1974 Italian masterwork, Il Codice della Pasta. At last, that wait is over. Never before available in its complete form in English, Buonassisi's landmark work in John Alcorn's famed design represents a lost gem of classical Italian gastronomy and publishing, ready to dazzle an all-new generation. Featuring modern translations of all 1,001 recipes, The Pasta Codex incorporates research from every region of Italy and uses every noodle shape and form -- flat, shaped, rolled, stuffed -- and both dried and fresh pasta. There's never been a more authentic and exhaustive look at the world's favorite food.

Coded by ingredient -- Pasta with Vegetables, Pasta with Vegetables and Dairy, Pasta with Fish, Pasta with Meat, and so on--each recipe is easy to use without detailed knowledge of Italian history or geography. These are classic dishes from homes and kitchens across Italy, presented plainly in Buonassisi's delightfully gossipy voice, with no chef-speak here to confuse or dilute the authentic enjoyment of good food.

About the Author:

Born in Abruzzo and trained as a lawyer, famed journalist, writer, and gastronome Vincenzo Buonassisi (1918-2004) is most remembered today for his many journal articles and books on classic Italian cuisine, especially his 1974 masterwork published by Rizzoli Milan, Il Codice della Pasta. A member of every significant culinary or gastronomic society, including the prestigious Accademia Italiana della Cucina, Buonassisi was considered one of Italy's foremost culinary authorities.

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This sophisticated volume imagines an ideal wine cellar, a collection of the most expensive and prestigious wines from around the world. Every label that has had a great impact on the history of wine is included.

In recent years, wine has become a luxury item, a collectible, and an investment, as well as a simple commodity. The bottles themselves have become cult objects. This book celebrates the rarest wines that are sought after by collectors and coveted by enthusiasts and connoisseurs.

Wine collecting is a hobby that takes time, but will ultimately reap satisfying rewards. Owning a large collection of the best wines makes these wine collections remarkable. More and more people have become passionate about exclusive wines and possess prestigious collections, including some bottles that date back to the nineteenth century. This is the perfect book for those avid and passionate wine collectors.

Each section includes an introduction on each wine region's history, landscapes, distinctive qualities, major wineries, the most prestigious wines, notable collectors, and bottles considered works of art. The volume is completed with discussions of the world of collectibles, significant trends, and the major auction houses. It also includes gorgeous photographs of prominent collectors' cellars and information on one-of-a-kind bottles that will help aspiring collectors navigate a world that has become increasingly exclusive.

About the Author:

Chiara Giannotti is an expert sommelier and has received the recognition of Dame Chevalier de Champagne. She runs a successful wine blog and is a frequent contributor to prestigious wine publications such as Doctorwine. She serves as consultant and auctioneer for the Ansuini auction house, which specializes in luxury wines.

It's time to bring food science out of the lab and into your kitchen!

Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.

Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.

Perfect your cooking with practical instruction and the science behind it, as you explore:

- Step-by-step techniques to demonstrate key concepts in a clear manner
- Striking illustrations are featured throughout to highlight key culinary processes
- Scientific concepts organised by food group and ingredient
- Question-and-answer format to make science relevant to everyday cooking

A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.

A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!

At DK, we believe in the power of discovery.

So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!

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Пролистать книгу The Science of Cooking: Every Question Answered to Perfect your Cooking на Google Books.

Transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices.

It's time to spice up your home cooking!

Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.

Sure to get your taste-buds tingling, you can explore:

- An explanation of what spices are and how they're produced
- Which countries favour which spices and a bit of the history behind it
- Dozens of spice blends you can make and what you can use it for
- 52 exciting recipes from around the world which showcase each spice blend
- A reference guide to look up each spice to understand how to use it
- Colour-coded charts to help you learn the chemical compound that make up the flavours
- Instructions on how to design your own spice blends with photographic references without.

If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience.

Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.

At DK, we believe in the power of discovery.

So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!

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100 recipes that can be cooked in under 30 minutes from the world's most trusted and bestselling Italian cookbook

With this cookbook, you can make easy and delicious meals in minutes. Each recipe has been thoroughly tested and is accompanied by a colourful photograph. 

The latest title in Phaidon's bestselling Silver Spoon series, presenting authentic Italian recipes suitable for cooks of all levels. 

Recipes range from classics such as spaghetti carbonara and mushroom risotto to fish, soups, and luxurious desserts. 

Contents and sections: 

Antipasti - Appetizers
Primi - First Courses
Secondi - Second Courses
Contorni - Sides
Dolci - Desserts and Beverages
Ricette Base - Basics 

About the Author

The Silver Spoon Kitchen is an archive of traditional recipes collected from across the country and includes every regional speciality. Eating is a serious matter in Italy. Cooking and food are among the finest expressions of Italian culture, vividly portraying the country's history, regions and traditions. The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.

The New York Times bestselling, IACP award-winning cookbook (and a Cooking Light Top 100 Cookbook of the Last 25 Years) from the celebrated food blogger and founder of smittenkitchen.com.

Deb Perelman loves to cook. She isn't a chef or a restaurant owner--she's never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions--and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You'll get more than three million results. Where do you start? What if you pick a recipe that's downright bad?

With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes--almost entirely new, plus a few favorites from the site--that guarantee delicious results every time.

Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you'll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you'll bookmark and use so often they become your own, recipes you'll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.

Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

This book is not simply a reference book and collection of recipes, but also a travel guide through the international world of spirits and drinks.

In an initial overview, the reader learns about the history of the various types of alcoholic drinks and more about the bar itself. Since when have bars existed, how are they equipped and what is the art of mixing cocktails? A peep into the world's most famous bars is, of course, essential. After this, the most important types of spirits are individually presented, from whiskey & bourbon to rum, chachaca & tequila and liqueurs.

The historical background of each drink is explained as is the production process and the correct method of tasting. Information on the most important producers and brands present a survey of the international market and provide useful tips on buying spirits. An extensive recipe section at the end includes several hundred classic and lesser-known mixed drinks, each drink with recipe and colour photo.

A delight for both hobby bartenders and the interested layman.

James Beard nominee for Best Wine and Spirit Book

The cocktail book for your home: The Ultimate Bar Book is an indispensable guide to classic cocktails and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips.

Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary ― and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.

Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.

If you liked PTD Cocktail Book, 12 Bottle Bar and The Joy of Mixology, you'll love The Ultimate Bar Book

This makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories

- Essential Cocktail Books
- Bartender Recipe Books
- Drink Mixing Books
- Alcohol Drink Recipe Books