Кулинария

Go fashion-forward with this brand new collection of easy-to-make cocktails that offers a dollop of sartorial history with every drink.

"Dressed to Swill" contains sixty original cocktail recipes inspired by style icons from the 20th century to today, including fashion designers, models, photographers, stylists, influencers, and more. Karl Lagerfeld’s tipple is made for royalty: it’s similar to a Kir Royale, but brings in the velvety flavors of raspberry and vanilla. The Kim Kardashian is sensuous, flavorful, and as unsubtly delicious as its subject. Lizzo’s cocktail is a strawberry-rhubarb sparkler certain to fill you with joy. From Alexa Chung and André Leon Talley to Coco Chanel and RuPaul, there’s a flavor to fit every mood, be it avant-garde, glamourous, rebellious, or little-black-dressy. Engaging biographies explore each person’s contributions to the field of fashion, and the illustrations are sprinkled with fun details about their lives. In addition, readers can learn how to stock their bar with basic equipment, glassware, foundational spirits, and easy-to-source ingredients that can turn a basic drink into a runway-worthy libation.

Perfect for birthdays, watch parties, girls’ nights in — as well as for Instagram — this book makes finding the right cocktail as exciting and surprising as shopping for a pair of shoes to complete your look.

About the Authors: 

Jennifer Croll is a writer and editor whose past books include the bestselling "Free the Tipple" and "Fashion That Changed the World" (both published by Prestel), and the award-winning »Bad Girls of Fashion«. She is based in Vancouver, Canada.

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Пролистать книгу Dressed to Swill: Runway-Ready Cocktails Inspired by Fashion Icons

It’s drinks, it’s chickens: It’s the cocktail book you didn’t know you needed!

To add some extra happy to your happy hour, invite a chicken and pour yourself a drink. Author Kate Richards serves up cocktails made for Instagram with the spoils of her Southern California garden, chicken friends by her side. Enjoy any (or all) of the 60+ deliciously drinkable garden-to-glass beverages, such as:

- Lilac Apricot Rum Sour
- Meyer Lemon + Rosemary Old Fashioned
- Rhubarb Rose Cobbler
- Blackberry Sage Spritz
- Cantaloupe Mint Rum Punch

Cocktails are arranged seasonally, and are 100% accessible for those of us without perpetually sunny backyard gardens at our disposal. Drinking with Chickens will quickly become a boozy favorite, perfect for gifting or for hoarding all for yourself. You don’t need chickens to enjoy these drinks or the colorful photos, but be careful, because you may even find yourself aspiring to be, as Kate is, a home chixologist overrun by gorgeous, loud, early-rising egg-laying ladies, and in need of a very strong drink.

About the Author:

Kate Richards is a professional blogger, drinker, and freelance writer currently channelling her creative cocktailing skills into DrinkingwithChickens.com. Her work has also been featured at Liquor.com, TheFeedFeed.com, BHG.com, HGTV.com, and ApartmentTherapy.com and in Country Living Magazine. She was nominated for a Shorty Award in the Food & Drink category and took home the Saveur Magazine 2017 Blog Awards Reader's Choice win for Best Drinks Blog. She lives and drinks (with her chickens) in Los Angeles, California.

Пролистать книгу Drinking with Chickens Free-Range Cocktails for the Happiest Hour

Bestselling author, award-winning mixologist, and passionate animal advocate Natalie Bovis pairs fascinating doggie trivia with easy-to-make drink recipes in this unique cocktail book for dog lovers.

If there's one thing we know, it's that we can survive anything with a furry companion and a cocktail by our side. Enter Drinking with My Dog, which combines our devotion to dogs with celebratory drinks in this charming, pet-centric cocktail book from Natalie Bovis of The Liquid Muse.

Inside you’ll find everything you need to know to set up your home bar and mix 60+ delicious cocktails organized into dog-themed chapters, featuring rescue dogs, famous furbabies, wild dogs, cocktails for pawlidays throughout the year, and more. Also included is canine history, whimsical illustrations, and toast-worthy quotes. Drinking with My Dog is the ideal companion for dog lovers and drink enthusiasts alike, and is the cocktail book we’ve always needed to help us raise a glass to wo/man’s best friend!

About the Author:

Natalie Bovis is an award-winning mixologist, culinary event producer, and writer with a passion for cocktails and animal advocacy. She founded The Liquid Muse in 2006 and penned three cocktail books, including the bestselling Preggatinis (Globe Pequot, 2009). Natalie writes for national food and lifestyle magazines and has shaken up cocktails on television shows around the United States. She is the co-founder/CMO of OM Chocolate Liqueur and teaches mixology classes to global audiences online. When not writing, Natalie is traveling, cooking, or walking her rescue dogs in the mountains above Santa Fe, New Mexico.

In Eat at the Bar, Matt McConnell and Jo Gamvros share their love of Europe’s bar dining culture through incredible, vibrant recipes from tapas to mezethes.

Retracing their travels through Italy, Spain, Portugal and Greece, they explore the amazing flavours and relaxed hospitality that inspired them to embrace and redefine bar dining culture in Melbourne.
 
From clifftop restaurants overlooking the Bay of Naples to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten.

About the Author:

Chef Matt McConnell and front of house pro Jo Gamvros are partners in life and work, having established Bar Lourinha together more than 10 years ago. In that time, their central Melbourne restaurant has established itself as one of a handful of beloved stayers in the city's competitive restaurant scene.

Tasty and simple vegetable-based recipes to prepare at home.

There’s more to a potato than mash. Discover new adventurous ways to prepare a parsnip or how to cook cabbage with this book of more than 800 plant-focused recipes. From boiled beets to roasted radishes, each chapter offers countless simple methods to use a single vegetable. You’ll be swapping boiled carrots for eggplant fried with mint, garlic, and pine nuts faster than you can say “kale.” Get to know your way around the vegetable patch, and be kind to yourself and the planet in the process.

Eat Your Greens! introduces more than 40 vegetables, explaining when they’re in season, how best to store them, and what ingredients they work well with. 

About The Authors:

Anette Dieng worked as a chef before starting Ekolådan, Sweden’s top vegetable delivery box company. Today, she is a writer who is passionate about helping people understand how food can be produced in a sustainable way.

Ingela Persson is a chef, baker, and vegetable lover who writes recipes for Ekolådan. She is the author of several dessert books as well as the restaurateur of Brasserie Bobonne in Stockholm, Sweden.

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Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home.

If you're not a fan of eating your greens and struggling to hit your five a day, this collection of plant-based recipes will transform you into a veggie believer.

With more than 800 concise, uncomplicated ways to make your meals more green-focused, you'll be swapping out boiled carrots for broccoli roasted with garlic, chili, cashew nuts, and soy sauce quicker than you can say kale.

With chapters focusing on single vegetables, Eat Your Greens! helps you get to know the raw materials, explaining when they're in season, how best to store them, and what ingredients they work well with. And given the simplicity of the instructions, even the most kitchen-phobic will be converted.

The quintessential style, cooking, and home interior book from Soho House, the world's leading members club.

Since the first Soho House opened its doors over 25 years ago, we've learnt a bit about what works. Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House style explained by its experts:

- From planning a room to vintage finds: bringing the Soho House look home.
- Our House curator's advice on how to buy, collect and hang art.
- The art of a great night's sleep: how to design the perfect bedroom.
- No-fuss recipes and chef's tips: here's how to make your favourite House dishes.
- Inside Babington: our take on country-house living. Wellies optional.
- Flip-flop glamour and poolside style from Soho House Miami Beach.
- All the secrets of cocktail hour: House tonics and barman's tips.
- Spa treatment at home, DIY facials and chocolate brownies.

Eat Drink Nap, a 300-page highly illustrated book, with a foreword from founder Nick Jones, and photography from leading food and interiors photographers Mark Seelen and Jean Cazals, shares the Soho House blueprint for stylish, modern living, the Soho House way.

About the Author:

Soho House is the world's leading members club. Since opening in London in 1995, Soho House has been a home for creative people to come together. There are now 28 Soho Houses in 10 countries, including London, New York, LA, Miami, Hong Kong and Mumbai, with more openings in Europe, Asia, and North America planned. There are over 120,000 Soho House members globally. Soho House was recently valued at $2.8 billion after an IPO.

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Пролистать книгу Eat, Drink, Nap: Bringing the House Home на Google Books.

The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world

This beautiful and acclaimed cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.

Italian food is one of the most popular cuisines in the world and in this book, the experts at Eataly have updated tried-and-tested dishes, with modern twists combined with classic techniques. Gone are heavy pasta dishes and over-rich sauces – Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and an acclaimed 40-page visual glossary and produce guide, this book will help you to eat like Italians do today.

‘Not merely another handsome book about Italian cookery ... Eataly is a bible, a guide for modern life.' – Times Literary Supplement

About the Author:

Eataly is the largest exclusive Italian marketplace in the world, with high-quality restaurants, food and beverage counters, bakery, retail items, and a cooking school. Eataly also collaborates with Slow Food and has an enormous international presence.

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry

Captured through exquisite photography by Per-Anders Jörgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.

About the Author:

Per-Anders Jörgensen is the editor in chief of the food magazine Fool, recently named the World’s Best Food Magazine at the Gourmand Cookbook Awards. Jörgensen is known for his stunning images that have been reproduced in publications worldwide, including the books Mugaritz and Cook It Raw both published by Phaidon. He lives in Sweden.

Contents and Sections:

Introduction
Think like a chef. Cook like a chef.
Asador Etxebarri
Attica
Blue Hill at Stone Barns
Il Canto
El Celler de Can Roca
The French Laundry
Le Chateaubriand
Chez Panisse
Maison Pic
Mugaritz
Noma
Osteria Francescana
Pierre Gagnaire
Quay
Roberta’s
Royal Mail
St. John
wd~50
Index

Eddie Muller — host of TCM’s Noir Alley, one of the world’s leading authorities on film noir, and cocktail connoisseur — takes film buffs and drinks enthusiasts alike on a spirited tour through the “dark city” of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore.

Eddie Muller’s Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you’ve seen In a Lonely Place and wondered what’s in a “Horse’s Neck” — now you’ll know. If you’re watching Pickup on South Street you’ll find out what its director, Sam Fuller, actually drank off-screen. Didn’t know that Nightmare Alley’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a “Sailor Beware,” an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop.

​Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema’s most popular genre.

About the Author:

Eddie Muller, aka the "Czar of Noir," is the host of TCM's Noir Alley, and the prolific author of novels, biographies, plays, films, and movie histories, including Dark City: Revised and Expanded Edition and the children's book Kid Noir. He also programs and hosts the Noir City film festival series, curates museums, and provides commentary for television, radio, and DVDs. As founder of the Film Noir Foundation, Muller has been instrumental in restoring and preserving dozens of lost noir classics. He resides in the San Francisco Bay Area in California.

New York Times bestseller
Winner of the IACP Cookbook Design Award

This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious — no, f*cking amazing — food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.

Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

About the Author:

Action Bronson is a rapper, chef, and the television host of Vice’s “F*ck, That’s Delicious.” Born Ariyan Arslani to an American Jewish mother and an Albanian Muslim father, he grew up in Flushing, Queens, one of the most diverse zip codes on earth, and a fantasyland for culinary influences. For ten years after attending culinary school in Manhattan, Action cooked for a living, until he broke his leg at work in the kitchen. During the downtime he started working harder on recording his mix tapes — under the superhero stage name of Action Bronson — and a hobby became a career.

Action is now a real rap star — recognized everywhere from the metal bars of Copenhagen to canal-side cafes in Venice — and is signed to Atlantic Records/Vice Music imprint and managed by Shady Records’ founder Paul Rosenberg. Action’s debut album, “Mr. Wonderful,” was released in 2015.

Rachel Wharton is an award-winning food writer and editor based in New York City. Formerly the features food writer for the New York Daily News and the deputy editor of Edible Manhattan and Edible Brooklyn, Wharton now freelances for publications such as The New York Times, Saveur, Everyday with Rachael Ray, and the Wall Street Journal. Most recently, Wharton was the co-author of DiPalo’s Guide to the Essential Foods of Italy, The Good Fork Cookbook, Back to the Kitchen with Freddie Prinze, Jr., and the illustrated guide Food Anatomy. She also wrote and edited The Edible Brooklyn Cookbook.

Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture

In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden — a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus's remarkable Fäviken tenure.

About the Author:

Magnus Nilsson is one of the world's most creative and celebrated chefs, and the author of bestselling books Fäviken, The Nordic Cookbook, The Nordic Baking Book, and Nordic: A Photographic Essay of Landscapes. In 2020 Magnus became academy director of MAD, where he will develop an educational institution that equips the restaurant world with the skills, tools, and perspectives to make positive change.

A full update and revision of the bestselling guide to fermenting vegetables (178,000 copies in print), with 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.
Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over-in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination.

The second edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

About the Author:

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon.

The first cocktail book to put the mixers centre-stage, from brilliant Fever-Tree brand and created by leading bartenders around the world.

Rather than starting with the spirits, this book focuses on key mixers – including tonic, lemonade, ginger ale, ginger beer and cola. Leading bartenders have created 125 classic and contemporary cocktail recipes that make the most of the botanical partnerships.

The book also explores the origins of key ingredients, including quinine, lemons and elderflower, revealing the role quinine has played in geo-politics, for example, and the impact different herbs have on taste. In the way that we increasingly want to know the source and production methods of the food we eat, so this guide allows you to understand more fully what we drink – and use that knowledge to create the most delicious cocktails.

About the Author:

Fever-Tree was founded in 2005 by Charles Rolls and Tim Warrillow. The business is founded on a simple premise: to restore taste to mixers by using the highest quality natural ingredients.

Following a "tonic tasting" on the US market, Charles Rolls - who built his reputation running Plymouth Gin - joined forces with Tim Warrillow, who had a background in luxury food marketing, to analyse the composition of mixers. They discovered that the majority of mixers are preserved with sodium benzoate or similar substances, while cheap orange aromatics such as decanal and artificial sweeteners (such as saccharin) are widespread.

And so started a 15-month journey, with days of research at the British Library into quinine sources from as far back as 1620 and many trips to find the purest strains of this key ingredient. Five iterations of the recipe were tasted before Charles and Tim were happy with the result and the first bottle of Fever-Tree Indian Tonic Water was produced in 2005. Fever-Tree mixers are now exported to more than 50 countries and in the UK and US they are sold in several leading supermarkets, as well as bars and restaurants worldwide. Continually recognised for the quality of their products, the brand has won numerous awards in the UK, US, Europe and even as far as Australia, including six Taste awards, the Queen's Award for Excellence, several Grocer Gold Awards and Best New Product at Tales of the Cocktail.

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Пролистать книгу Fever Tree - The Art of Mixing: Simple Long Drinks & Cocktails from The World's Leading Bars на Google Books

From the world-renowned DJ BBQ comes Fire Food – a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that’s out of this world.

Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy.

There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he’s met along the way.

Your cookouts will never be the same again!

About the Author:

DJ BBQ (aka Christian Stevenson) is a live fire chef and a leading name in the world of BBQ. After a successful broadcasting career fronting shows for MTV, Channel 4 and Channel 5 (including award-winning Rad), he harnessed his passion for cooking over fire and now has his own YouTube channel with more than 175K subscribers (he's also a regular big-hitter on Jamie Oliver's FoodTube). DJ BBQ stars in and hosts festivals including Meatopia, The Big Feastival, Camp Bestival, Grilltopia and The Big Grill. He is a chef on Food.com, and has contributed to This Morning, FHM, Independent, Daily Mail and the Chris Evans Breakfast Show among many others. His brand affiliations include Hellmann's, Renault, B&Q and Kid Rock's American Bad Ass Grill.

The Mediterranean diet is renowned for being healthy, and its delicious cuisine, bursting with colour and flavour, is acclaimed around the globe.

Born in Marseilles, overlooking the sparkling Mediterranean Sea, three-star Michelin chef Gérald Passédat has always been influenced by the landscape and produce of his region, and he draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. In this volume, the renowned chef presents eighty generous and easy-to-prepare recipes that celebrate fresh ingredients from the south of France. Appetizers include artichokes en barigoule, eggplant with goat cheese, or stuffed shellfish. For the main course, choose from red onion pissaladière, Camargue black rice paella, or bouillabaisse. Desserts range from roasted figs or poached apricots to Menton lemon tart or liquorice soufflé.

The recipes are accompanied by photographs of Passédat’s beautifully prepared recipes and are complemented by the picturesque land- and seascapes of the Mediterranean ― shady terraces, winding coastlines, and charming alleyways ― as well as images of fresh produce and the chef at work in the kitchen.