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More than 200 recipes from Gaston Lenotre's classic cookbook, fully updated for the modern chef and illustrated with spectacular new photography.

Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook-first published in English in 1977 as Lenôtre's Desserts and Pastries-has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder's children. Two hundred essential recipes include croissants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris, who run a world-class cooking school, adapted the recipes for amateur bakers and experienced professionals who seek inspiration from the rich tradition of Lenôtre's French pâtisserie.

About the Authors:

The great French culinary master Gaston Lenôtre (1920-2009) opened his first pastry shop with his wife Colette in Normandy in 1945, and another in Paris a decade later, before founding École Lenôtre with his son Alain in 1971, which has trained the world's leading pastry chefs. Lenôtre Paris is a culinary empire-from restaurants and catering, to an international network of bakeries and culinary education centres - it embodies French savoir vivre and savoir faire. First published in French, this classic reference has been translated into English, German, Japanese, and Danish. Two of Lenôtre's children participated in this updated edition: Sylvie Gille-Naves, who developed several cookbooks with her father, along with Alain Lenôtre and his wife Marie, who together founded the Culinary Institute Lenôtre in Houston, Texas, ranked as the best college for culinary arts in America by Niche.

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Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.

From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.

About the Author:

Diana Henry is one of the UK’s best-loved food writers. She has a weekly column in the Sunday Telegraph and writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. She also has a series of popular podcasts, in which she interviews other prominent names in the food world.

Her journalism and books are multi-award-winning. Diana’s last book, How to Eat a Peach, won the André Simon Food Book of the Year for 2018, while A Bird in the Hand won a James Beard Award in 2016. Her other titles have won book of the year at both the Fortnum & Mason Food and Drink Awards and at the Guild of Food Writers awards.

Diana has written 11 other books, including Crazy Water Pickled Lemons, Cook Simple, Food from Plenty, Salt Sugar Smoke, A Change of Appetite, A Bird in the Hand, Simple and How to Eat a Peach.

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A Feast of Wonder! A New York Times, USA Today, and national indie bestseller.

Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full-sized pecan pies. Dig in and feed your sense of wonder.

“Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist
“This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner

About the Authors:

Cecily Wong is a writer at Atlas Obscura, and the author of the novel Diamond Head, a Barnes & Noble Discover Great New Writers selection, recipient of an Elle Readers' Prize, and voted a best debut of the Brooklyn Book Festival. She lives in Oregon.

Dylan Thuras is the cofounder and creative director of Atlas Obscura. He lives in Rosendale, NY.

Atlas Obscura is the definitive guide to the world’s hidden wonders. Based on the community-driven, editor-curated website atlasobscura.com, Atlas Obscura uncovers unusual and overlooked places not found in your average guidebook. Cofounders Joshua Foer and Dylan Thuras are two of the authors of the # 1 New York Times bestselling book Atlas Obscura: An Explorer’s Guide to the World’s Hidden Wonders.

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Посмотреть видео о книге Gastro Obscura: A Food Adventurer's Guide

ZERO ALCOHOL, 100% DELICIOUSNESS

Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz. In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even “milkshake” gazoz using nut butters. The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted, and by far the most fun to make.

About the Authors:

Benny Briga is a chef and owner of Café Levinsky 41, located in Tel Aviv’s trendy Levinsky Market. Find him on Instagram at @cafe_levinsky41.

Adeena Sussman's first solo cookbook, Sababa, was named a Best Fall Cookbook by The New York Times, Bon Appétit, and Food & Wine, was released by Penguin/Avery books in September 2019. Her followup cookbook, Shabbat, will be published by Penguin/Avery in 2023. She is also the coauthor of Gazoz: The Art Of Making Magical, Sparkling, Seasonal Drinks, and 14 other cookbooks. With Chrissy Teigen, Adeena coauthored the Cravings cookbook series, all three of which were New York Times bestsellers. She lives and cooks in the shadow of the Carmel Market in Tel Aviv.

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Aromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished ‘gin tonica’ Spanish-style drink is taking the cocktail world by storm.

Spaniards love their gin and tonics. In Spain, the bartender doesn’t ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks – just gin, tonic, ice and a garnish – is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink.

A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or ‘gin tonica’, is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass – the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavour potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others.

With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica – saludos!

Once dubbed ‘Mother’s ruin’, gin is now becoming the tipple of choice for many a drinker. 

And with so many brands on the market, a little guidance is required. In Gin: Shake, Muddle, Stir,  Dan Jones introduces readers to the best gin makers on the planet, as well as some of the most exciting mixes that can be made from the spirit. If you’re a fan of a classic G&T and want to take things to unchartered territories, look no further. 

Featuring all the staples like the Gin Fizz, Martini and Gimlet, Dan will have you dabbling with a Pink Lady, a Negroni (current hipster favourite) and a Rhubarb Sparkler in no time. Recipes include easy three-ingredient-recipes, to punches, apertifs, teas, martinis and more. 

Dan also shares his favourite syrup recipes that will elevate your cocktail making skills to new levels. With one bottle, you will soon be making over 40 drinks that will ensure you are the life and soul of any party.

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made and Gin: Shake, Muddle, Stir. 

Finalist, Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits

Across this nation, in breweries, liquor stores, bars, and even our own homes, we’re being stripped of our most basic boozy rights. Thanks to Prohibition and its 100-year hangover, some of the most outdated, bizarre, and laughably loony laws still on the books today center around alcohol and how we drink it. In New Mexico, $1 margaritas are illegal. In Utah, cocktails must be mixed behind a barrier called the “Zion curtain.” And forget about happy hour in Massachusetts — the state banned it in 1984. But we don’t have to stand down and dry up — it’s time to take to liquid protest. Created by the nation’s leading alcohol policy expert, Give Me Liberty and Give Me a Drink! combines the thirst-inducing pleasure of trivia with 65 recipes for classic and innovative cocktails. So arm yourself with a mezcal-based One Pint, Two Pint, inspired by Vermont’s ban on beer pitchers, or The Boiling Point, a beer cocktail that is highly illegal in Virginia, and get ready to drink your way to a revolution on the rocks.

About the Author:

C. Jarrett Dieterle is a leading alcohol policy expert, the editor in chief of DrinksReform.org, a contributing drinks writer for the Richmond Times-Dispatch, and the director of commercial freedom and a senior fellow at the R Street Institute, a nonpartisan think tank based in Washington, DC. A graduate of Georgetown University Law Center and the University of Richmond, he has written about spirits, booze history, and questionable regulations for the New York Times, the Wall Street Journal, USA Today, the Washington Post, the New York Post, Forbes, Liquor.com, VinePair, SevenFifty Daily, and NPR’s James Beard Award–winning blog, The Salt. He is a native of Michigan and lives with his wife and Australian shepherd mix near Richmond, Virginia, where he never, ever has a boilermaker (thanks, Virginia government).

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Acclaimed photographers James and Karla Murray invite readers inside the doors of thirty legendary watering holes to discover how each has contributed to the social and cultural fabric of New York City.

For nearly three centuries, people have been gathering in New York City taverns, bars, and pubs. Celebrating the historical significance of thirty of those establishments, this book features gorgeous full-color photographs by James and Karla Murray, the award-winning team behind Store Front NYC. Each drinking den is paired with engaging descriptions that capture the location’s unique identity, penned by journalist Dan Q. Dao.

There’s the White Horse Tavern, frequented by writers such as Dylan Thomas and James Baldwin; the Stonewall Inn, renowned for its role in the LGBTQ+ rights movement; the King Cole Bar in the St. Regis Hotel, a sophisticated lounge adorned with a mural by Maxfield Parrish; and quintessential neighborhood dive Rudy’s Bar & Grill, where cheap beer and free hot dogs are served with a side of vintage grittiness.

Filled with legends and stories, it also includes a map. Whether they’re looking to soak up some NYC history or raise a glass to fit their mood, this helpful guide will ensure readers that they’ll find a place to have a good, stiff drink.

About the Authors:

James T. and Karla L. Murray are husband-and-wife architectural and interior photographers based in Manhattan's East Village. Their books include 'Store Front NYC', 'Store Front: The Disappearing Face of New York', 'Store Front II: A History Preserved', and 'New York Nights'. Their work has been exhibited in galleries and museums around the world and featured in numerous publications including the New York Times, the Wall Street Journal, New York magazine, and the New Yorker. Dan Q. Dao is a culture writer whose work has appeared in publications such as the New York Times, Condé Nast Traveler, Food & Wine, Forbes, and GQ. He has held editorial and digital strategy roles at Paper, Saveur, and TimeOut. Besides writing, he also runs his own food and drink consultancy, District One Studios.

Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.

Greece: The Cookbook is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn.

It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs.

About the Author:

Vefa Alexiadou is the leading authority on Greek cookery. A bestselling author of thirteen cookbooks in Greece, she also has her own television series and regularly writes articles for magazines and gives lectures and demonstrations on Greek recipes. She has served on the board of the Centre for the Preservation of Traditional Greek Gastronomy.

The first book to bring together 20 alcohol-free psychoactive cocktail recipes

High Cocktails is the first book to bring together 20 alcohol-free psychoactive cocktail recipes, developed by chefs Noah Tucker and Anthony Joseph, in collaboration with four of the world's top mixologists.

Featuring exclusive research into some of the world's most interesting psychoactive plants and the alchemy involved in making cocktails with these ingredients.

A team of media makers, in collaboration with chefs Noah and Tony, started a project called High Cuisine a few years ago, where chefs cook with legal, mind-altering herbs such as weed, truffles and kratom. This led to the cookbook of the same name and a TV series. Now in collaboration with The Bulldog, the landmark coffee shop in Amsterdam, a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!

About the Author:

The Bulldog is the world's first cannabis coffee shop in Amsterdam. Now a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!

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Пролистать книгу High Cocktails: Psychoactive Non-Alcoholic Cocktails

Theres an art to setting the perfect table for every type of occasion, and this book helps you master it, whether your event is a Sunday supper, weekend lunch, garden party, festive open house, elegant evening or extravagant holiday soirée. Lavishly photographed, it explores a stunning range of decorative possibilities, from platinum-edged plates, vintage silver, ornate candelabras and antique mercury glass to playful jaw-snapping alligator napkin rings, birds nests filled with pansies and a fleet of porcelain monkeys.

A collection of simple and nutritious ways to cook and eat eggs from the ever-popular Rose Bakery

How to Boil an Egg Etc, is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Renowned English chef Rose Carrarini of Rose Bakery has chosen her favourite classic and contemporary ways of using eggs, including all the basics like poached, scrambled and fried eggs, as well as muffins, pancakes, tarts, gratins, cakes and puddings. One of the most complete and nourishing of ingredients, this book shows how tasty and versatile eggs can be. 

This book will enable you to master the basics of cooking eggs as well as recreate some of the most popular dishes served in Rose Bakery, from breakfast classics such as pancakes and French toast to afternoon treats such as Welsh Tea Cakes, Walnut Cake and Orange Crème Caramel, as well as soups, quiches and tarts perfect for a light lunch. 

Rose Carrarini and her husband Jean-Charles set up the original Rose Bakery, a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris in 2002. Serving simple, fresh and healthy meals, their food blurs the boundaries between home and restaurant cooking. 

Over 90% of the products served in the cafés are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure. 

Rose's approach to food proved very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop’s counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes. 

Breakfast, Lunch, Tea, published by Phaidon in 2006, introduced this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience and since then Rose has opened branches of her bakery in London, Seoul Tokyo and Tel Aviv, each serving her signature light and healthy food.

About the Author

Rose Carrarini opened Rose Bakery, a small Anglo-French bakery, shop and restaurant in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple and healthy food. Rose’s philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul and Tel Aviv.

The world’s best-selling annual wine guide.

Hugh Johnson’s Pocket Wine Book is the essential reference book for everyone who buys wine – in shops, restaurants, or on the internet. Now in its 46th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.

This latest edition of Hugh Johnson’s Pocket Wine Book includes a color supplement: How Wine Ages (And Why), which covers questions such as whether aged wine is necessarily better wine and how to store wine to ensure it ages well.

It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson’s Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.

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Пролистать книгу Hugh Johnson's Pocket Wine Book 2023 на Google Books.

Explore Haute Cuisine with inspiring chefs at Salzburg's Hangar7

Spearheading a new style of hospitality, each month Restaurant Ikarus lets a different international star chef take over its kitchen. Responsible for the individual design of the menu whether it is fusion cuisine, molecular gastronomy, or a style synonymous with their homeland, innovation, and personal flair are the key ingredients.

Under a dazzling ceiling made from almost 2,000 panes of glass inside Salzburg’s Hangar7, these culinary masters are reaching for the stars. Ikarus Invites the World's Best Chefs document’s the journey towards the plate, explaining how the talented teams involved rise to the challenge and passionately recreate these bespoke menus. A sizzling mix of personal commentaries and processes which pave the way to perfection, this book grants an invitation to the top table.

Haute Cuisine at the Hangar-7 The guest chefs at Restaurant Ikarus present their exceptional culinary art whether it is fusion cuisine, molecular gastronomy or traditional cooking. Executive Chef Martin Klein offers a potpourri of international top chefs. The guest chefs present their creations at Restaurant Ikarus - Martin Klein and his team rise to the challenge and perfectly recreate the top chefs' menus.

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.

An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs.

With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by ‘Chef of the Century’ Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

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