Кулинария

Blaine Wetzel, the James Beard Award–winning chef of The Willows Inn, and champion of hyperlocal cuisine, offers an inside look at his unique approach to fine dining.

Everything that Chef Blaine Wetzel makes is sourced within a few miles of his kitchen, often hours after it has been harvested from the ocean, the forest, or his own small farm. Lummi will inspire professional and home chefs to pay close attention to the seasons and to appreciate and bring out the best in what is fresh and local. The recipes Wetzel showcases here are a catalogue of dishes he created at the lauded Willows Inn restaurant on tiny Lummi Island in Washington State, ranked the number one restaurant in the United States in 2017, 2018, and 2019 by OAD (Opinionated About Dining). They are divided into courses that mirror the perfect bites and small plates that Wetzel serves at a typical Willows Inn dinner: green figs and leaf cream; sea urchin marinated in tomato seeds; wild beach peas and lovage stems; a stew of chanterelle mushrooms; and a dessert of beach roses.

Stunningly photographed, every dish captures a moment in time and in nature. Each recipe highlights the unique qualities of the main component, whether it’s wild plum, young rhubarb, blue clams, sockeye salmon, venison, black walnuts, or a perfectly ripe melon. Each plate is breathtakingly elegant, yet the dishes themselves are unfussy and rustic. As suitable for the coffee table as it is for the sophisticated kitchen, this book is a symphony of aesthetic perfection, capturing a way of living and eating that is in harmony with the land.

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Пролистать книгу Lummi: Island Cooking

Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region.

From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?

1'...a joyful celebration of Eastern European cooking' - Observer

'My present to myself: not to be played with until my own writing is done!' - Nigella Lawson

'Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love' - Diana Henry

'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly

...a beautiful, fascinating and sumptuous tome. - Tom Parker Bowles

'There's something wonderful about food writer Olia Hercules' - The Telegraph

'The hottest new voice in food' - delicious. Magazine

'she will enchant your kitchen' - Grazia 

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Пролистать книгу Mamushka: Recipes from Ukraine & beyond на Google Books

An exclusive insight into one of the most influential figures in modern Italian gastronomy

Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number one place on the World's 50 Best Restaurant list. 

Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five-year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.

About the author:

Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995.

Contents and sections: 

Torno Subito
From Ten Kilometres Away
Tradition in Evolution
Working-Class Heroes
Image and Likeness
Come to Italy with Me
Avia Pervia
Recipes
Index and Glossary

A New York Times Bestseller

Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for.

Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life — from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.

About the Author:

Born in New Brunswick and raised in Fort Erie, Matty Matheson is the host of Viceland’s DEAD SET ON LIFE and executive chef at Parts and Labour, P&L Burger, P&L Catering, Maker Pizza, and Dog and Bear, all in Toronto. This is his first cookbook.

Highly acclaimed Mexican cuisine specialist Mely Martinez provides traditional Mexican recipes in Mexico in Your Kitchen, a cookbook that will remind you of home while simultaneously expanding your culinary repertoire.

Enjoy traditional Mexican recipes from the best-selling author of The Mexican Home Kitchen in a cookbook that will remind you of home and expand your culinary repertoire.

Mely Martínez is the go-to source for those looking for authentic Mexican cooking, and in this follow-up to her best-selling cookbook, The Mexican Home Kitchen, she shares even more favorites, including breakfasts, antojitos (street food), and breads, along with soups, main dishes, sides, salsas, desserts, and drinks. Mexico in Your Kitchen compiles over 95 traditional dishes enjoyed every day in Mexico, from those beloved all over the country to regional specialties. And now you can make these popular comfort foods for your family and friends.

Specialized for the home cook, Mexico in Your Kitchen includes a varied collection of easy-to-follow recipes filled with accessible and fresh ingredients. With an unintimidating approach to authentic Mexican cuisine, Mely includes dishes such as:

Chilaquiles
-Sopes
-Tacos al Pastor
-Birria de Res (beef birria) 
-Mole Poblano
-Coctel de Camarón (shrimp cocktail)
-Espagueti Verde (creamy poblano spaghetti)
-Veggie Tamales
-Ensalada de Nopales (cactus paddle salad)
-Queso Fundido
-Rollo de Fresa (strawberry cream roll)
-Conchas
-Bolillos
-Tepache
-and much more!

Complete with stunning photos and stories and memories from Mexico, Mexico in Your Kitchen will have you enjoying a taste of home.

About the Author:

Mely Martínez started her blog, Mexico in My Kitchen, in 2008 for her teenage son, hoping that someday he will use it to recreate the Mexican food his mom made for the family. Mely was born and raised in the city of Tampico, Tamaulipas, and started helping in the kitchen at a very young age, since she was the oldest daughter of eight children. She and her siblings spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping to grind corn for making masa and gathering firewood for the woodburning stove. At the age of twenty, Mely moved to southern Mexico, where she worked as a teacher. This job gave her the opportunity to travel to all the states in the Yucatán Peninsula, and enjoy their excellent and unique cuisine. Throughout the years, she lived in other states in Mexico, and has traveled to most of them. By now, she had moved more than twenty times! Mely enjoys cooking classic meals that are eaten every day in Mexico, and sharing them with her followers around the world. Her recipes are created from knowledge gained throughout her studies, travels, and life experiences. She lives in Dallas, Texas.

Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.

The book features more than 650 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.

Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.

About the Author:

Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.

In Mezcal, 2022 James Beard Award–winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack.

*Nominated for the 2018 James Beard Foundation Book Award in the Beverage category*

Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild.

Join author Emma Janzen as she presents an engaging primer on all things mezcal that includes:

- Mezcal’s long and captivating history in Mexican culture
- The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the way to distilling and aging
- A thorough guide to many of the most common agaves used in production and how they shape the resulting spirit
- A selection of nearly 50 cocktails that accentuate mezcal’s distinguishing qualities, contributed by top mezcal bars across the United States and Mexico

With lush photography, an elegant design featuring a foil-debossed cover, and authoritative yet enthralling text, Mezcal is the definitiv

About the Author:

Emma Janzen started writing about mezcal, cocktails, beer, and other spirits as the Liquid Austin columnist for the Austin American-Statesman in 2010. Her work has since been published in Bon Appetit, PUNCH, Food Republic, Serious Eats, and more. Her first book, Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit, was nominated for a James Beard Award in 2018. With Julia Momosé of Michelin-starred bar Kumiko, she co-authored The Way of the Cocktail, which won the James Beard Foundation Book Award in the Beverage with Recipes category in 2022. She’s currently Digital Content Editor for Imbibe Magazine, working from her home in Chicago. She prefers her mezcal neat, her cocktails made with gin, and her stouts served year-round.

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Пролистать книгу Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit на Google Books

From Dry January to Sober October, moderation is having a moment. This book from spirits expert Derek Brown (newly mindful drinker himself) will show the sober and sober-curious how to mix complex, sophisticated low- and no-proof drinks. It will include recipes, techniques, and sources.

Not long after his son was born, Derek Brown decided to cut back on his drinking. But as a bartender, bar owner, and cocktail and spirits expert, he wanted do so using the techniques and expertise of mixology to create a new arsenal of libations that were sophisticated, satisfying, and tasty.

Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex “adult beverages” minus the booze. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, and entirely new concoctions inspired by an evolved home bar, in this book, Derek shares sixty recipes for no- and low-proof cocktails, as well as a guide to the ingredients and equipment you need to imbibe in Mindful Mixology at home.

About the Author:

Derek Brown is a leading spirits and cocktail expert best known for his work at Washington, D.C.’s 2017 Spirited Award-winning "Best American Cocktail Bar," Columbia Room. He is the author of Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World — which earned him "Author of the Year" at the 2020 Nightclub & Bar Show Awards. Equally recognized for his palatable non-alcoholic creations, Derek has become an advocate of non-alcoholic cocktails and the sober curious movement as a whole and, in 2020, joined Spiritless to serve as a brand champion and advisor for the budding distilled non-alcoholic spirits brand. Brown is also a Distinguished Fellow at Catholic University’s Ciocca Center for Principled Entrepreneurship and, in 2020, Drinks International named him one of the Bar World 100, a list of the top beverage figures effecting positive change in the global bar industry.

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Пролистать книгу Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails with 60 Recipes

‘Michelle Eshkeri’s book Modern Sourdough gives a perfect balance with easy home-style recipes and more invitingly complex challenges, just what every budding baker is looking for. Recipes are well thought out, clear and easy to follow, and will get you on the road to sourdough brilliance in no time.’ Dan Lepard, author of Short and Sweet

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home.

Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka.

Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again.

‘Michelle Eshkeri’s book Modern Sourdough gives a perfect balance with easy home-style recipes and more invitingly complex challenges, just what every budding baker is looking for. Recipes are well thought out, clear and easy to follow, and will get you on the road to sourdough brilliance in no time.’ Dan Lepard, author of Short and Sweet.

About the Author:

Michelle Eshkeri opened Margot Bakery in a dilapidated shop in East Finchley, London in 2016. Believing that the bread she baked at home, one loaf at a time, would also be enjoyed by friends and neighbours. It has developed into a centre of community life and a place to buy wonderful bread and pastries, where everything is baked fresh daily. There isn't a night shift, so the bread, pastries and cakes fill the counter and the shelves throughout the day. With a menu guided by what they are excited about; customer favourites, festivals, celebrations and seasonal produce. Using seeds, whole grains and a long fermentation process to make full-flavoured, nutritious and delicious bread.

Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.

After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You’ll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.

The first half of Modernist Bread at Home guides you through the bread-making process, from start (fermentation) to finish (cooling and serving) and everything in between. You’ll discover essential gear, tips for working bread into your weekly schedule, how to make and care for a starter, ways to optimize your home oven, practical techniques that will help you master the bread-making process, and much more.

Recipes spanning the world of bread can be found in the second part of the book, starting with traditional French lean breads. From there you’ll learn how to make beautiful loaves with a depth of flavor beyond what you find in the store: rustic sourdoughs, lighter-than-air sandwich breads, decadent brioches, and beautifully textured ryes, as well as challah, focaccia, bagels, bao, unbelievable gluten-free loaves, and more

New Discoveries and Techniques

A time-saving sourdough. A way to rescue overproofed dough. An aha moment that transformed our ryes. Modernist Bread at Home is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.

Time-Saving Techniques

- How to Rescue Overproofed Dough
- Second-Chance Levain
- Pressure-Caramelized Inclusions
- How to Optimize Your Home Oven
- Our Starch Slurry for Bagel Toppings
- Easy high-hydration doughs
- Challah braiding made easy with fruit juice

Innovative Recipes

- Sablée Brioche
- 100% High-Ryes
- Two-Step Sandwich Bread
- Second-Chance Sourdough
- Gluten-Free Brioche
- Compleat Wheat
- Sourfaux

Helpful Illustrated Guides

- How to Read the Recipes
- Where to Start with the Recipes
- Essential Gear
- How to Make a Bread Schedule
- Scoring Patterns
- Troubleshooting Common Problems
- The Science of Cold Proofing

About the Authors:

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age, he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

The newest addition to the popular Silver Spoon cookbook series provides a culinary guide to one of Italy's best-loved regions

Naples and the Amalfi Coast takes readers on a rich gastronomic journey through a perennially appealing, visually stunning region of Italy. The delightfully authentic dishes featured include fennel biscuits and other locally beloved antipasti, such classics as pizza Margherita, and an array of mouthwatering desserts. Chapters spotlight key produce and ingredients, from buffalo mozzarella from Benevento and tomatoes from San Marzano to lemons from Sorrento. Beautifully designed, with vivid colour photographs throughout, this gorgeous recipe collection is destined for both kitchen shelves and coffee tables.

About the Author:

First published in 1950, The Silver Spoon has become the most successful cookbook in Italy. Experts were commissioned to collect hundreds of traditional recipes from throughout the country. Naples and the Amalfi Coast is the newest title in a series of regional cookbooks created by The Silver Spoon.

Stunningly photographed, New Feast offers modern interpretations of Middle Eastern food with more than 130 recipes inspired by the spirit of generosity that characterises the region.

The Middle East from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula has long had a vibrant tradition of home-style vegetarian cuisine, from their abundant salads, dips and breads to delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed to be mixed and matched for sharing.

While vegetables are the stars, the recipes have variety with a selection of grains, legumes, couscous and rice, plus breads, butters, dips and preserves, and even an enticing assortment of fruit-focused ice creams, puddings, pastries and cakes. Think Winter tabbouleh; Eggplant pilaf with yoghurt & zhoug; Charred corncobs with almond-saffron butter; Spicy red hummus and Orange baklava cigars.

Now available in a compact hardback, New Feast one of eight books in the Maloufs' series of highly acclaimed food and travel books is a rich and diverse compendium of vegetarian recipes with a Middle Eastern touch.

Larousse Gastronomique is the world’s classic culinary reference book, with over 35,000 copies sold in the UK alone.

Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.

Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today’s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

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Пролистать книгу New Larousse Gastronomique на Google Books.

Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home.

Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort.

Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like:

- Pan de Coco
- Ciabatta
- Pretzel Buns
- Challah
- Focaccia
- Pizza dough
- Cuban Muffins
- Pita Bread
- Flour Tortillas
- Queen Cake

Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

About the Author:

Bryan Ford is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes, which he shares on his Magnolia Network television series The Artisan’s Kitchen, his popular blog Artisan Bryan (artisanbryan.com), and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough pan de coco recipe, inspired by a traditional Honduran bread.

Good beer is a taste-intensive and surprisingly versatile accompaniment to good food — often better suited than wine. This book presents recipes and fundamentals that explore the pairing of food and beer.

Beer is still widely underestimated. It is a taste-intensive and surprisingly versatile accompaniment to good food — often better suited than wine. When a strong companion for a meal is needed, a beer’s spices and hoppy character make it an excellent choice. This book gives you the fundamentals to explore the pleasurable pairing of food and beer, along with varied recipes and useful tips.

But beer is not only for drinking. Used as an ingredient, it can provide dishes with the perfect seasoning. It can work as a harmonious complement to a dish or provide it with a surprising contrast, remaining distinct while not overshadowing any flavors. On Beer and Food opens a world of taste possibilities.

Good beer is a taste-intensive and surprisingly versatile accompaniment to good food — often better suited than wine. This book presents recipes and fundamentals that explore the pairing of food and beer. Until recently, beer had been grossly underestimated as an accompaniment to sophisticated cuisine. But the booming craft beer movement is now sparking a fundamental shift. Diversity in aroma and nuance in flavor make these new beers a wonderful complement to food — at times even better and more original than wine.

On Beer and Food shows what an extensive, vibrant, and interesting role beer can play in the dining experience. Aside from an introduction into the culture and flavors of craft beer, this book presents recipes from innovative chefs to create deliciously adventurous food and beer pairings. These include a crab salad to be to be served with a Weissbier and slow-roasted pork shoulder with honey-glazed root vegetables to be served with a Brown Ale. Desserts too can be coupled with the right beer for a unique taste experience, as with a carrot cake served with an India Pale Ale.

But beer is not only for drinking. Used as an ingredient, it can provide dishes with the perfect seasoning. It can work as a harmonious complement to a dish or provide it with a surprising contrast, remaining distinct while not overshadowing any flavors.

On Beer and Food opens a world of possibilities. As an extension to our recent release Barley & Hops, it is a book for all who enjoy good food and drink, like to cook, and are enthusiastic about new taste experiences.