Кулинария

Learn how to make exquisite home-grown cocktails.

Lottie Muir is the creator of the Midnight Apothecary pop-up cocktail bar, set in a roof garden in the heart of London, where she also grows many of the ingredients for her mixes. On Saturday nights she sheds her gardening gloves and dons her apron to become the Cocktail Gardener mixologist. Moving from flowerbed to bar, she rustles up seasonal plant-powered cocktails, made with the harvest from her garden and from foraging trips nearby.

Starting with The Cocktail Cabinet, Lottie explains both gardening and cocktail-making basics. She tells you what botanicals you will need year-round, including edible flowers, and gives tips on getting the best from your growing space, as well as advice on foraging if you want to venture further than your back garden. She also introduces you to basic equipment and techniques for making infusions and syrups as well as cocktails, and offers suggestions for garnishes. Then, in The Cocktail Elements, discover how to make a wide range of infusions, syrups, liqueurs and bitters, which you can then make use of in The Recipes. Here you’ll find Garden Cocktails, Foraged Cocktails, and Mocktails and Restorative Cocktails.

With delicious drinks such as the gorgeous Gorse Collins, Wild Cherry Rye Manhattan and a Lavender Bee’s Knees, you will appreciate the flavours of the garden and the wild, with the kick of a cocktail.

A highly respected designer of fine tableware, William Yeoward is not only a force in international design, but a larger-than-life bon vivant who loves food, entertaining, style and chat – and who has turned table-setting into an art form. Here, he offers ideas and inspiration for a variety of table settings.

In ‘Special Occasions’ and ‘Family & Friends’ are beautiful tables for Thanksgiving, Christmas, a midsummer wedding and Valentine’s Day, plus informal settings for a buffet supper, a children’s tea party and the perfect breakfast. The ‘Essentials’ chapter reveals the secrets William uses to transform any occasion from plain to perfect and there’s a chapter on designing your tables with colour to enhance mood and theme, too – dining with blue-and-white china, using tartans, playing with red, violet and pink glassware and introducing gold that sets shimmering crystal alight.

With tips on table etiquette and clever and inspiring ideas for everything from laying cutlery, china and glassware with precision to tying napkins and choosing flowers, William shows how attention to the tiniest detail adds to the ambience of any table.

About the Author:

William Yeoward has a worldwide reputation for his trademark table settings and stunning ranges of tableware and collections for the home. He has shops in London and New York and lectures on design throughout the United States, and his work is featured regularly in magazines such as Town and Country and Elle Décor (for whom he is a contributing editor). His previous books include William Yeoward on Entertaining, The Perfect Host and William Yeoward At Home. The author is based between London and Gloucestershire.

Best Wine Photography Book in Germany 2008!

This book is a wine atlas, reference work, and guide to all of the winegrowing regions in the entire world. Readers are introduced to the topics of the history of wine, wine production, wine cellars, and the enjoyment of wine. From the yearly cycle of the vines to modern cellar techniques, the experience begins with the creation of the wine.

The reader is then invited on a journey through all the wine growing countries and regions of the world, with expert authors introducing each area, including Canada, Japan, and China. 150 highly detailed maps that provide specific information about the regions accompany the descriptions. Naturally, Wine is also a reliable guide to buying wines. It includes numerous producer tips that convey sophisticated, highly useful recommendations.

Newcomers to the passion of wine, in particular, will find it an invaluable aid to deciphering the enormous worldwide wine offerings.

A third edition of the groundbreaking book that clearly details all the key scientific developments in wine and winemaking. A comprehensive, illustrated reference to the most controversial, interesting and hotly debated topics in the world of wine.

This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking.

Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences.

This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised.

Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

About the Author:

Jamie Goode obtained a PhD in plant biology, and then worked for 15 years as a science editor. In 2000 he began wineanorak.com, and the following year started one of the very first wine blogs. In 2005 he published the first edition of The Science of Wine, and his second book, Authentic Wine (in collaboration with Sam Harrop) was published in 2011.

Since 2005, Goode has been the wine columnist for UK national newspaper The Sunday Express. He also writes regularly for a range of publications, including the World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal.

Goode presents on a wide range of topics, and is a widely traveled wine judge. He is a panel chair for the International Wine Challenge, and has recently judged competitions in Melbourne, Sofia, Hungary, and the Loire. In 2006 he won the Glenfiddich Award for Wine Book of the Year, and the following year the same award for Wine Writer of the Year. In 2012 his blog won best overall wine blog in the Wine Bloggers Awards (USA) and he was Blogger of the Year for the International Wine and Spirits Competition.

Goode lives in London and is married with two teenage boys. He plays guitar and enjoys cricket, football, running, and photography. And, of course, food and wine.

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Пролистать книгу Wine Science: The Application of Science in Winemaking на Google Books.

From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation

Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals.

This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips--key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a "flavor library, " a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.

About the Authors:

Aldo Sohm is the James Beard Award-winning wine director of Le Bernardin and a partner in the eponymous Aldo Sohm Wine Bar. Sohm was named Best Sommelier in the World in 2008 by the Worldwide Sommelier Association, Best Sommelier in America in 2007 by the American Sommelier Association, and Best Sommelier of Austria four times by the Austrian Sommelier Union. He lives in Brooklyn, New York.

Christine Muhlke is a contributing editor at Bon Appétit, the founder of Bureau X food consultancy, and the creator of the newsletter Xtine. She has authored cookbooks with Eric Ripert, David Kinch, and Eric Werner.

Winter is the perfect time to take a break from the pace of modern life, slow down and savour a nourishing home-cooked meal. It doesn’t have to take hours – many recipes take a little preparation and can then be left to simmer, bake or roast to perfection. For this book, Lizzie Kamenetzky has taken inspiration from snow-covered mountains and Alpine chalets, with all her favourite food from ski towns and winter holidays.

Start the day with a sustaining breakfast such as homemade Brioche or Pain aux Raisins before heading out into the cold. For lunch, only a hearty soup or stew will do – try French Onion Soup or Rocky Mountain Stew. Mid-afternoon, when fingers are numb, retreat to the warmth of indoors and enjoy a tea-time treat such as Madeleines or Banana Cake with a steaming cup of coffee. For evening entertaining, there are lots of comforting meaty recipes to try, such as Cassoulet, Confit Duck or Spaghetti Bolognese, as well as some lighter options, such as Chicken Liver Parfait or Parmesan Cheesecake. There is also a whole chapter devoted to those delightful cheese dishes that are so perfect in winter, from Fondue to Swiss Chard Gratin.

For those with a sweet tooth, finish the meal with a Creme Brulee or Tarte Tatin. This is food for warming the soul, for snuggling up against the cold, for firesides and crackling logs, and for blankets in cosy winter cabins.

A unique collection of 500 couture cocktails from around the world, illustrated with stunning photography and accompanied by an authoritative, entertaining and informative text by respected drinks writer, Tom Sandham. It will appeal to those at the beginning of their cocktail journey and those who are looking to expand their repertoire with more advanced techniques and recipes. 

It begins with a history of the cocktail from first attempts at distillation in BC China via its golden age in early 20th-century America to the global cutting-edge creations of today. Comprehensive information follows on key ingredients and essential kit, including glassware for the home bar, plus an explanation of all the techniques to master to become a successful home mixologist. An examination of key cocktail styles includes aperitifs, digestifs, mocktails, punches and disco drinks. The main section of the book focuses on individual spirits, presented in order of popularity, including gin, vodka, rum, whisky, brandy, tequila, absinthe, grape and grain, with fascinating information on their history and varied styles. Recipes range from user-friendly classics such as the Gin Sling and Moscow Mule to the innovative modern mixes of leading drinksmiths, including The Dapper Man Sour, Hot Rum & Jerry, and Fo Swizzle My Nizzle. The book also includes profiles of 30 top bartenders, including Jake Burger, Erik Lorincz and Ago Perrone and 25 bars worldwide.

Whisky is one of the world’s most revered spirits, with connoisseurs spending a great deal of money and time on the appreciation of rare expressions and limited edition bottles. In addition, many whisky connoisseurs travel direct to the source to see and experience the world’s best distilleries at first hand.
 
Since the publication of the first edition in 2010, many changes have occurred in the world of whisky which are fully explored in this completely new edition. Over 200 of the 750 whiskies are updated, along with over 20 of the 38 features to reflect the ‘new world of whisky’, from the growing US single malt craft distillery movement (including Balcones in Texas), Japan (Yoichi),Taiwan (Kavalan), India (Paul John), Australia (Overeem), France (Warengem) and Sweden (Mackmyra, Spirit of Hven).
 
Aimed at beginners as well as connoisseurs, the book encompasses everything you need to know to increase your appreciation of this complex and fascinating spirit. Iconic distilleries such as Lagavulin, Highland Park and Glenrothes in Scotland are fully explored alongside the bourbon innovators of Kentucky such as Woodford Reserve and Maker’s Mark. From global brands to tiny craft distillers, this book offers a comprehensive overview of the best dram the world over.

Toute la cuisine de Paul Bocus

Легендарный шеф-повар Поль Бокюз - живой классик французской кухни, обладатель множества премий, в том числе "Звезды Мишлена", наиболее известной и влиятельной на данный момент награды ресторанного рейтинга путеводителя "Красный гид Мишлен".

Бокюз является автором многих поваренных книг, в которых он собрал около 500 рецептов сладких и соленых блюд традиционной классической кухни. Он акцентировал внимание на свежих полезных и всем доступных ингредиентах, используемых в приготовлении супов, суфле, паштетов, рыбы, мяса, овощей, тортов и пирожных. Практически все его рецепты предназначены для поваров-любителей, дабы вдохновить их на создание настоящих кулинарных шедевров в домашних условиях, не затрачивая при этом огромных усилий, и позволить читателям переосмыслить и перенять опыт знаковых французских кулинаров, не покидая своей кухни.

Поль Бокюз по праву считается "отцом" французской кулинарии. В течение 55 лет он являлся "законодателем мод" в этой области. В 1965 году он стал обладателем трех звезд "Мишлен", а в 1975 году - ордена Почетного легиона.
Уникальное КОЛЛЕКЦИОННОЕ издание, ОДНОВРЕМЕННО ВЫШЕДШЕЕ В 15 КРУПНЕЙШИХ СТРАНАХ МИРА, НА 10 ЯЗЫКАХ.

Карманный справочник "Великие виски" содержит информацию о наиболее заслуживающих внимания вискикурнях мира и производимом ими виски.

Дегустационные заметки, сопровожденные полноцветными фотографиями, описывают характер каждой марки виски и позволят сделать выбор согласно вашим предпочтениям. История и основные сведения о вискикурнях помогут составить собственные маршруты путешествий по различным виски-регионам.

Книга содержит информацию о виски всех стилей - односолодовом и купажированном, зерновом, бурбоне, ржаном и других. Кроме того, красиво оформленный, удобного формата справочник станет прекрасным подарком для ваших друзей.

Мир вина — это мир традиций и новаторских исканий, где давно известные названия соседствуют с новыми необычными сортами, которым предстоит либо завоевать любовь гурманов, либо кануть в небытие. В сложном и многообразном мире вин нетрудно потеряться, даже если вы всего лишь подбираете бутылку вина к семейному ужину. Научиться понимать особенности вина, ориентироваться в его сортах, выпускаемых по всему миру, — все это особое искусство, которому посвящена книга Эндрю Джеффорда «Вино». Из нее вы узнаете, как следует пробовать вино, какова философия употребления вина в целом, как рождается вино, что определяет его вкус, текстуру и аромат, какие сорта винограда используются при изготовлении тех или иных видов вин. Автор подробно рассматривает особенности разных виноградных сортов, исследует процесс выращивания винограда и этапы производства вина, а затем переходит к обзору вин на карте мира. Вместе с ним вы отправитесь в путешествие по разным уголкам Земли, от Франции до Северной Африки, где занимаются виноделием.

Научившись правилам дегустации и употребления вина, постигнув основы его производства, познакомившись с традициями виноделия в разных странах, вы почувствуете себя настоящим знатоком мира вин!

О вине без снобизма. Идеальный бумажный путеводитель по вину для эпохи цифровых технологий. Ясный, живой, без излишней заумности.

- Базовые сведения о вине
- Описание 55 основных вин
- Советы по гармоничному сочетанию еды и вина
- 20 Географических карт главных винных регионов

winefolly.com является одним из самых популярных онлайн-ресурсов о вине.
Сайт объединяет сотни тысяч любителей и профессионалов по всему миру. Его создатели предлагают живой практический путеводитель по вину, который сочетает в себе наглядность и простоту восприятия. В отличие от большинства "винных книг" в нем нет и намека на снобизм. С его помощью вы научитесь выбирать вино и наслаждаться жизнью.

«Воскресные обеды» — вторая книга Алёны Долецкой. Для тех, кто научился готовить завтраки и хочет перейти на новый уровень. Или для тех, кто готовить особенно не пробовал, но уверен в своих силах и собирается сразу начать с чего-то посложнее. Подойдет она и тем, кто уже не раз подступал к плите, серьезно наловчился в этом деле и умеет жарить котлеты, печь торт, варить борщ даже с завязанными глазами — традиционные блюда здесь переработаны и поданы на новый манер. В общем, эта книга — для всех.

Серия "Высокая кухня".

Bordeaux и его окрестности приготовили для вас прекрасный и незабываемый отдых через знакомство с вином, кулинарными традициями региона, уникальным наследием, живописными пляжами, городами и старинными деревушками, красивыми пейзажами в дружественной и гостеприимной обстановке.

В первой части гида вы отправитесь в путешествие по разным кварталам и набережной современного Bordeaux.
Вы найдете общую полезную и практическую информацию о лучших местах проживания, ресторанах, магазинах и особенностях богатой культурной жизни города.

Во второй части гида вам предлагается заглянуть в очаровательные деревушки и городки на винных дорогах Bordeaux.
На протяжении вашего путешествия вам непременно пригодятся адреса лучших ресторанов и мест проживания для полноценного отдыха. Практическое пособие предлагает вашему вниманию несколько маршрутов для знакомства со знаменитыми Винными Дорогами с посещением замков, представляющих архитектурную, историческую и наследственную ценность и приглашающих вас открыть для себя эти владения изнутри и овладеть во время дегустации или обеда некоторыми секретами, которые старательно соблюдаются для поддержания качества бордоских вин.
Вы приобретете невероятный опыт!

365 recettes des terroirs de france

Новая книга гения кулинарии Поля Бокюза «Вся Франция» посвящена блюдам французских провинций – тем самым, на которых выросло не одно поколение истинных гурманов и великолепных поваров, сформировавших современное понятие «высокой кухни».

В семье Бокюза из поколения в поколение бережно хранились традиционные французские рецепты, которыми автор книги сегодня делится со своими читателями, предлагая собственные варианты блюд в дополнение к классическим и делясь маленькими поварскими хитростями.

Серия "Высокая кухня".