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The definitive cookbook bible of the world’s most popular and oldest cuisine

Now available with a new lush red cover with gilt edging, China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country’s bestselling cookbook writers.

In the tradition of bestsellers including Mexico: The Cookbook and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and numerous minor regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

About the Author:

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

This new expanded edition of Cocktails of the Movies serves up over 70 of the greatest cocktails to have featured on film.

Take a journey through Hollywood’s lifelong love affair with cocktails, celebrating the greatest characters and their iconic drinks through original illustrations and easy-to-follow recipes. From Marilyn Monroe’s Manhattan in Some Like It Hot to The Dude’s White Russian in The Big Lebowski to New Orleans’ staple Hand Grenade in Girls Trip, there’s something for everyone. Each cocktail is accompanied by the recipe, method, a history of the drink and a synopsis of its scene in the movie alongside full-color original artwork.

About the Authors:

Will Francis is a writer and commentator on technology and culture. He regularly appears in the media to share his expertise and opinions on how digital and social media are changing the world in which we live, often in unexpected ways.

Stacey Marsh is an illustrator and designer who has worked with many popular household and luxury brands. Her unique patterns and illustrations are now available as a range of textiles and homewares.

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Пролистать книгу Cocktails of the Movies. An Illustrated Guide to Cinematic Mixology: New Expanded Edition

Fine art meets mixology in this sophisticated cocktail book that pairs drink recipes and beverage history with stunning still-life oil paintings, perfect for taking the "art" of drinking to the next level.

As they say, "We drink first with our eyes." If you believe there is an art to drinking well, then pairing cocktail recipes with still-life oil paintings is a natural next step. Still-life artist Todd M. Casey, journalist Christine Sismondo, and author James Waller are the all-star team behind Cocktails, A Still Life. Bringing together 60 of Casey’s contemporary hand-painted images paired with dozens of delicious cocktail recipes, the three-author team offers a satisfying deep-dive into each drink complete with a great classic cocktail recipe and a painted representation. Each drink tells a story, making this a truly unique cocktail-making guide attracting the eye, mind, and palate, and focused squarely on the art. Drinks include:  

- Mai Tai
- Gimlet
- Bloody Mary
- Mojito
- French 75
- Ramos Gin Fizz
- Mint Julep

Both a beautiful masterpiece and a useful guide, Cocktails, A Still Life is not just for “cocktail nerds,” but also for those who enjoy finely crafted art and finely crafted beverages. 

About the Author:

Todd M. Casey is the author of The Art of Still Life: A Contemporary Guide to Classical Techniques, Composition, Drawing, and Painting in Oil. A Massachusetts native, Todd studied at art schools in Boston and San Francisco before embarking on the classical artistic education offered by Jacob Collins's famed Water Street Atelier in New York City. A modern master of the still-life genre, Casey teaches at several institutions, including the Art Students League of New York. He is represented by Rehs Contemporary Galleries, Inc., New York, and his paintings are held in numerous private collections worldwide. He lives with his wife and daughter in New York's Hudson Valley. Christine Sismondo has been writing about wine, spirits, cocktails, and other topics, ranging from fine art to social history, for the Toronto Star, Globe and Mail, Maclean's, and other publications for twenty years. Her journalism has earned her a Canadian National Magazine Award. Although she holds a doctorate in history from York University, she prefers to work on popular and crossover projects for a wider audience. Christine lives in Toronto. James Waller is the author of the "Drinkology" series of books published by Harry N. Abrams. The series' first volume, Drinkology: The Art and Science of the Cocktail, has sold more than 80,000 copies-including many sales through non-book retailers. James lives in Baltimore, Maryland.

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Пролистать книгу Cocktails, A Still Life 60 Spirited Paintings & Recipes

Embrace the back-to-basics nature of open-fire cooking, and be introduced to dozens of vegetarian campside recipes.

Cooking on an open fire is both exciting and impractical — it’s as much about the time spent preparing the food as it is about eating it. This style of cooking lures chefs of all ages to the outdoors, and the possibilities for including vegetables in the campfire kitchen are almost endless.

Cooking Greens on Fire introduces 60 recipes for vegetarian campfire dishes in various degrees of difficulty. Learn how to build and light a fire, and get to know the equipment, safety, and cooking methods best suited for enjoying vegetables over the open flames.

About the Authors:

Eva and Nicolai Tram both come from careers in the gastronomic world and food media — Eva as a sommelier and food critic, and Nicolai as a chef at fine dining restaurants and TV producer. In 2017, they moved with their two young boys from Copenhagen to the Swedish woods, seeking a better balance between work and family life. After the original publication of Cooking on Fire in 2020, Eva und Nicolai Tram opened Knystaforsen, a restaurant with campfire cooking as the core of the kitchen. In 2022, the restaurant earned a Michelin star as well a Michelin green star for sustainability. This is the follow-up of Cooking on Fire, their first title with gestalten.

A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri

Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.

About the Authors:

Virginia Lebermann is from a family of ranchers who have been in Texas for more than 100 years. She co-founded the arts organization Ballroom Marfa, and co-owns the Thunderbird Hotel and The Capri.

Rocky Barnette is the chef and co-owner of The Capri. He was raised in North Carolina, and worked at the three Michelin-starred Inn at Little Washington in Washington, Virginia, for almost a decade before relocating to Marfa.

Cutting edge packaging and graphic design created by and for craft breweries around the world.

Craft breweries spring up like mushrooms around the globe. Creating unique brands to stand out, they draw from the full riches of graphic language and are leading the way in modern packaging design. From the minimalist to the expressionist, using lines, colors, patterns and illustrations, all the styles are allowed and it makes for an exciting, exuberant visual culture.

In Craft Beer Design, Danish designer Peter Monrad finally brings a global perspective to the truly global phenomenon that is craft beer branding. As microbreweries use cans and bottle labels to define their ethos and identity, they push the boundaries of graphic design and illustration. This curated selection shows the best and the most out-there, and reveals that when it comes to craft beer, what’s on the can matters as much as what’s in it.

About the Author:

Peter Monrad is a Copenhagen-based graphic designer with years of experience in branding, art direction, design for mobile apps, and various international start-ups. He’s also an avid consumer of IPA and a musician / producer releasing music under the moniker Tiny Anthem.

The last few years have seen an explosion in the popularity of craft beers across the globe, with excellent new brews being produced everywhere from Copenhagen to Colorado, Amsterdam to Auckland.

With more amazing beers available than ever before, it’s hard to know which ones to choose.

That’s where Craft Beer World comes in. Gathering together over 300 of the most innovative and tastiest beers you need to try, and divided into 50 different categories, you will find the best of the best each style has to offer.

Every category comes with an explanation of the key characteristics of the style – whether it’s an American IPA bursting with citrusy C-hops or an Imperial Stout full of dark roasted malts – along with an example of a classic brew and a selection of cutting edge versions that are certain to become instant favourites. So whether you’re looking for bitter beers or balanced flavours, a hit of hops or a hint of coffee, the reviews will point you in the right direction to find the perfect beer to suit your tastebuds.

Also included throughout the book are interesting nuggets of beer information, covering everything from the catalyst that has caused the astonishing growth in craft beer through to matching beer with food and how to serve your drinks.

A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversity

Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.

About the Authors:

Madelaine Vázquez Gálvez has over 30 years of culinary experience - she has run a restaurant in Cuba, authored several Cuban cookbooks, hosted a cooking show, led Slow Food Caribbean, and has the most extensive collection of culinary printed materials in Cuba.

Writer Imogene Tondre has lived in Cuba for the past decade. She has a Master's Degree from the University of Havana for Cuban food culture.

From the foremost figure on the New Orleans' drinking scene and the owner of renowned bar Cure, a cocktail book that celebrates the vibrant city

New Orleans is known for its spirit(s)-driven festivities. Neal Bodenheimer and coauthor Emily Timberlake tell the city’s story through 100 cocktails, each chosen to represent New Orleans’ past, present, and future. A love letter to New Orleans and the cast of characters that have had a hand in making the city so singular, Cure: New Orleans Drinks and How to Mix 'Em features interviews with local figures such as Ian Neville, musician and New Orleans funk royalty, plus a few tips on how to survive your first Mardi Gras. Along the way, the reader is taken on a journey that highlights the rich history and complexity of the city and the drinks it inspired, as well as the techniques and practices that Cure has perfected in their mission to build forward rather than just looking back. Of course, this includes the classics every self-respecting drinker should know, especially if you’re a New Orleanian: the Sazerac, Julep, Vieux Carré, Ramos Gin Fizz, Cocktail à la Louisiane, and French 75. Famous local chefs have contributed easy recipes for snacks with local flavor, perfect for pairing with these libations. Cure: New Orleans Drinks and How to Mix 'Em​ is a beautiful keepsake for anyone who has fallen under New Orleans’s spell and a must-have souvenir for the millions of people who visit the city each year.

About the Authors:

Neal Bodenheimer was born and raised in New Orleans. In 2009 he opened his first cocktail bar, Cure, on a flood-damaged stretch of Freret Street. Since then he has opened several more bars in New Orleans, including Cane & Table, Bellocq, Vals, and Dauphine’s, which is in Washington D.C. In 2018 Cure won a James Beard Award for “Best Bar Program.” He is the co-chair of the board of directors for the Tales of the Cocktail Foundation, a leader in the global cocktail community committed to educating, advancing, and supporting the hospitality industry around the world. 

Emily Timberlake is a writer and editor based out of Oakland, California. Previously an editor at Ten Speed Press, Timberlake acquired and edited 12 James Beard and IACP Cookbook Award winners. Her writing has appeared in the Los Angeles Times, San Francisco Chronicle, Punch, TASTE, and more.

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Пролистать книгу Cure: New Orleans Drinks and How to Mix 'Em на Google Books.

From one of Italy’s most legendary restaurants, a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs.

Nestled in the foothills between Milan and Bergamo, Da Vittorio’s renown lies in its artful seafood dishes and locally sourced ingredients. A blend of Italian tradition and culinary creativity, their cuisine is at once sophisticated and authentic, innovative and classic. From paccheri pasta with three different types of tomatoes and a fritto misto of fish and vegetables, to a chocolate-hazelnut cake, the recipes featured in this volume are accompanied by mouthwatering photographs and insightful anecdotes from the Cerea family.

About the Authors

Enrico Cerea and Roberto Cerea are the executive chefs at Da Vittorio. 

Giovanni Gastel is a renowned Italian photographer. 

Joan, Joseph, and Jordi Roca are the chef-proprietors of El Celler de Can Roca restaurant in Spain.

Delicious Places is digging deep into a new wave of food places that are going beyond being venues to eat out.

Restaurants, cafés and bars are transforming into places where entire concepts are evolving to create whole new experiences for eaters. They offer a unique experience that starts the moment you set foot in the door and spans from the interiors to the branding, and behind the scenes to the supply chains and sustainable procedures.

Take a seat at the table and feast your senses one by one.

From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the BBC’s first ever (and long overdue) vegan cookery programme and accompanying book.

In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food – none of this Michelin Star sh*t – such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava.

In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs – a women’s rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg and meat alternatives, to create nutritious dishes to suit all ages, tastes and cravings.

Chapters include:
1. Morning Kickstarters
2. Quick Hits & Gobfuls
3. Rabbit Food
4. Belly Warmers
5. Proper Main Munch
6. The Main’s Best Mate
7. Sweet Stuff

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Пролистать книгу Dirty Vegan: Proper Banging Vegan Food на Google Books

Israeli and Palestinian people share outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv.

Israeli and Palestinian food is ripe with flavor and enticing intricacies. Intersections of trade routes led to the interchange of ingredients and that trend is still apparent today. Divine Food embarks on a culinary journey from the North, with its temperate climate and succulent vegetables; to Tel Aviv, where young chefs find new ways to interpret culinary traditions; to Jerusalem, a city of pilgrimage that boasts a myriad of staple dishes; and to the South where nomadic lifestyles inspire desert cuisine.

From shakshuka to challah to baklava, regional recipes provide insight into the origins of iconic and delectable dishes. The recipes compiled within Divine Food are clearly explained and invite home cooks and foodies alike to bask in their bold flavors.  Wherever your dinner table may lie, these recipes transport the aromas and tastes of the Mediterranean. Because the food of the region is characterized by authenticity and tradition, the insight is both culinary and historical. A stunning regional portrait and a go-to treasury of recipes, Divine Food transcends the label of a cookbook.

The author of several cookbooks, art director, and publicist David Haliva has teamed up with a handpicked group of chefs, restaurateurs, and photographers to produce Divine Food. With fifteen years of experience shaping corporate identities for Israeli companies and organizations, he is also the founder of the magazine 42 Degrees, which has made a lasting impact on Tel Aviv’s creative scene.

Divine Food showcases a daily life defined by food, flavors, and heritage.

DIY Bitters a how-to-guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home.

Make your own bitters at home to enhance your medicine cabinet, and your bar.

Used since the Middle Ages, bitters are made by combining various plant botanicals and/or spices with 100-proof alcohol and letting them sit until the bitter and medicinal qualities have been extracted. Just a small amount of the resulting liquid can then be used to stimulate the digestive system and promote healthy digestion. This is why “apertifs” and “digestifs” are so popular—both then and now!

DIY Bitters is a how-to guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home, to be used alone or in cocktails, tonics, and even main meals.

Herbalists Jovial King and Guido Mase, owners of the bitters company Urban Moonshine, teach you how to make recipes that range from Classic Digestive Bitters and “Angostura” Bitters to more innovative bitters like Cacao After-Dinner Mints and Kava-Ginger Pastilles.You can even find a guide for creating your own unique flavors from the plants and ingredients you have on hand. Some of the other recipes include:

Angelica Elixir
Bitter Ginger Syrup
Hazelnut Hearth Bitters
Rose Bitter Pastilles
Chamomile Bitters
Allergy Bitters
Immune Bitters
Nerve Bitters
Sleep Bitters

You’ll also find profiles for an array of plant ingredients, from Agrimony to Yellow Dock, with all the details necessary to craft a formula that is truly a work of art. Listed alphabetically by common name, each species description covers history and lore, flavor profile, chemistry and extraction, and medicinal activity.

Whether enjoyed as an apertif, digestif, or as a remedy to settle an upset stomach, bitters are back!

About the Authors:

Jovial King is a family herbalist and co-founder & owner of Urban Moonshine (www.urbanmoonshine.com/). She has studied herbal medicine extensively with an array of renowned teachers, including Rosemary Gladstar, Brigitte Mars, and Christopher Hobbs. Jovial started Urban Moonshine in her kitchen and has grown the company into a strong presence within the natural supplements industry. She has appeared as an Herbal Expert blogger for Martha Stewart's Whole Living website, and Urban Moonshine has been featured in Food & Wine, Mother Earth Living, Fine Cooking, Imbibe, Epicurious, and more.
Guido Mase RH(AHG) is a clinician and educator in the Western herbal tradition. He spent his childhood in Italy and has been living in Vermont since 1996. His practice interweaves clinical experience, mythology, and science. He is chief herbalist at Urban Moonshine, clinician at the Burlington Herb Clinic, faculty member and clinical supervisor at the Vermont Center for Integrative Herbalism, teacher in herbal medicine at the University of Vermont, and author of The Wild Medicine Solution (and DIY Bitters). He is developing the integrative phytotherapy department at Wasso Hospital in Loliondo, Tanzania.

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Пролистать книгу DIY Bitters: Reviving the Forgotten Flavor - A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More на Google Books.

This award-winning book is an invaluable guide on how to make simple contemporary bread.

Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of 'working' the dough rather than 'kneading' it, allowing air and therefore lightness to prevail so you don't create that well-known home-made brick bread. The five chapters start with a basic bread - White, Olive Oil, Brown, Rye and Sweet - and from this 'parent' dough you can make a vast variety of breads really easily. There are breads for every occasion - bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast - the choices are endless as once you've mastered a 'parent' dough you can experiment with your own favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.

Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again.

Each of the five chapters begins with a slightly different dough – White, Olive, Brown, Rye and Sweet – and from this ‘parent’ dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts – each recipe is a delight.

About the Author:

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen, his immensely successful cookery school in Bath

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Пролистать книгу Dough: Simple Contemporary Bread