Кулінарія

Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons — an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat — grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —Epicurious 

“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach

About the Author:

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018.

____________

Пролистать книгу Six Seasons: A New Way with Vegetables на Google Books.

Trusted family food expert and Weelicious founder serves up almost 100 transformative recipes for nourishing and delicious smoothies

Weelicious founder Catherine McCord is an expert recipe developer who helps families eat healthfully and deliciously. When her son started suffering from chronic nausea and her family doctors couldn’t help, McCord turned to her experience with nutrition for an answer, researching until she discovered a surprisingly simple solution — smoothies. She shared her family’s story and some of her favorite smoothie recipes on social media, and the Smoothie Project, a daily online source of inspiration, was born. People began to use her recipes and share how smoothies had become a force of change in their lives, too.

Years of witnessing the positive effects that smoothies can offer inspired McCord to create a smoothie bible packed with almost 100 of her favorite, tried-and-tested recipes. With guidance from top nutritionists, McCord also explains how to eat based on your age and details the health benefits of key smoothie ingredients, so you can:
• Reduce stress and anxiety
• Lose weight
• Control ADHD symptoms
• Boost your immune system
• Improve digestion
• Increase your energy
• Eat to support pregnancy or breastfeeding
• Have beautiful, strong skin, hair, and nails
• Encourage kids to eat nutritious foods
• And more…

McCord offers a way to change your life in just twenty-eight days, using only your blender. All you have to do is commit to having one of her smoothies each morning for a month, and every glass will bring you one step closer to achieving your goals.

About the Author:

Catherine McCord is the founder of the popular website weelicious.com and the family food brand One Potato. McCord is the author of Weelicious and Weelicious Lunches. She has appeared on Today, Good Morning America, and Hallmark’s Home and Family, and is a regular on the NBC Emmy-winning show Danny Seo Naturally as well as Food Network’s #1 rated Guy’s Grocery Games. She lives in Los Angeles with her husband and three children.

The team behind the podcast presents a one-of-a-kind book exploring the influential relationship between chefs and music

This first-of-its-kind anthology of personal stories from over 75 of the world's most acclaimed chefs chronicles how music has been a constant force throughout their lives, helping to define themselves individually, opening gateways to understanding their cultures and igniting the creativity behind their work. Featuring all-new candid interviews, never-before-published recipes and custom playlists from each chef, this book provides readers with intimate insights and a wholly fresh perspective on some of today's top culinary minds.

About the Authors:

Since 2001, Darin Bresnitz has worked in culinary media, focusing on the people in the industry, their stories and the incredible & drinks they provide. He has developed and directed numerous cooking shows, like IFC's Dinner With The Band, always striving to create a fresh approach to the format. In 2014, he created the concept for Refinery29's 29Rooms, helping to usher in the modern era of immersive events. In 2016, he joined Tastemade, where he currently works as the Director of Original Series, creating series like Cooking with Pride and In The Shadow Of. Since 2009, he has Co-hosted and Co-produced Heritage Radio Network's Snacky Tunes with his twin brother, Greg, and their best friend, Khoung. Together, they have interviewed over a thousand chefs, restauranteurs, bartenders, musicians, artists and other culinary cohorts. He lives in Los Angeles and is married to his best friend, Anna, and together they are raising their beautiful daughter, Josephine, and their handsome dog, Meatball.

Raised from an early age of listening to the radio from the back seat on family road trips, Greg Bresnitz stepped into his first on-air booth at the age of 19. Not long after, he discovered his passion for creating experiential events and bringing all types of people together through culture, curiosity, and shared values. After producing IFC's award-winning cooking and music series Dinner With The Band, Greg began a career in hospitality. Working for international brands such as Ace Hotel and Selina, Greg built award-winning cultural programs and launched performance venues, as well as led business development and property conceptualization. For over a decade, Greg has also collaborated with his twin brother Darin and best friend Khoung to host and produce Heritage Radio Network's Snacky Tunes. Together, they have interviewed over a thousand chefs, restaurateurs, bartenders, musicians, artists, and other culinary leaders. Greg lives in New York with his wife, newborn daughter, and pup.

Khuong Phan is co-producer of podcast, Snacky Tunes. He's also currently the head of food and beverage PR/communications for the Ace Hotel Group. Prior to joining Ace, he helmed the West Coast office of Bullfrog + Baum, an agency powerhouse in the hospitality sector. Khuong began his professional career as a newspaper journalist in his home state of Florida, and earned awards from the Florida Press Club and Florida Society of Newspaper Editors. Transitioning to PR/marketing more than a decade ago, he has helped devise and implement strategic campaigns for a bevy of the hospitality industry's most well-respected chefs, restaurants and brands. His former clients include Marc Vetri, Dale Talde, Wolfgang Puck, Bobby Flay, Curtis Stone, STARR Restaurants, Lettuce Entertain You Enterprises, SLS Hotels, Melissé, n/naka, Acorn and Hinoki & the Bird. His work on behalf of clients has been seen in a variety of media outlets such as GQ, Food & Wine, Esquire, The New York Times, The Los Angeles Times, Bon Appetit, NPR, Saveur and The Wall Street Journal.

Після проривного успіху його першої кулінарної книги «Від Крука до Кухаря» Снуп Дог повертається з цією новою колекцією рецептів у співпраці зі своїм другом і культовим репером Bay Area E-40.

Черпаючи натхнення в музичному каталозі обох реперів, шоу Snoop на VH1 з Мартою та філіппінському продовольчому бізнесі E-40, Lumpia, тут представлено понад 65 страв, які приваблюють натовп: від напоїв до основних страв і десертів. Також включено запропоновані меню для подій, гідних знаменитостей, починаючи від неділі на Суперкубку до свята Дня батька, 4/20 Potluck і Summertime Block Party. Кілька відомих друзів Snoop і E-40 з індустрії з’являються в заголовках рецептів і на бічній панелі розповідей про їхні найепічніші обіди та вечірки.

Ця надзвичайно цікава кулінарна книга нового рівня є продовженням, на яке чекають шанувальники. Ця книга, оформлена в стилі «Від Крука до Кухаря», але відчуває свіжість завдяки помітному впливу E-40, приверне увагу домашніх кухарів, які люблять Снуп Догга та E-40, а також 300 000 людей, які купили й полюбили «Від Крука до Кухаря» та прагнуть отримати більше рецептів безпосередньо від самих реперів.

The bestselling book on traditional and authentic Spanish home cooking, with 1,080 easy-to-follow recipes

Spanish cooks have trusted and relied on this traditional home-cooking companion ever since it was first published over 40 years ago, with millions of copies sold to date. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1,080 authentic Spanish recipes, covering everything from tortilla to bacalao.

In addition to its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This best-selling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.

About the Authors:

With a career in food writing spanning 50 years, Simone Ortega was the foremost authority on traditional Spanish cooking, and contributed articles and recipes to countless newspapers and magazines.

Inés Ortega has written many cookbooks and she collaborated with her mother on this book, the first translation into English of her mother’s classic home-cooking companion.

Ferran Adrià won three Michelin stars for his acclaimed restaurant elBulli. Since its closure in 2011, he has been lecturing globally and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant.

Javier Mariscal is one of the most highly respected illustrators and designers working today. His work covers a multitude of disciplines, from graphic and industrial design to furniture, interiors, animation and multi-media projects.
 

A caffeinated tour that unveils the richness of coffee culture, the history of beans, stories, and recipes from around the world.

Coffee is the world’s cup. Over 2.25 billion are brewed, sipped, and savored daily. A loyal companion and energetic facilitator of every day, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup.

While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup. Penned by expert journalist Lani Kingston, Spill the Beans takes the reader on a journey through Ethiopia, Guatemala, Vietnam, and many other countries in between, exploring the myriad ways in which coffee is produced, traded, and enjoyed.

Hipster baristas may be dreaming up the next seasonal latte at this very moment, but the story of how the humble bean became a global icon is ingrained in history. An essential title for armchair travelers, curious foodies, and cafe-hoppers alike, this java journey demonstrates that there’s a vast world of coffee beyond the ubiquitous flat white. This book is an ‘extra hot’ commodity, maybe it is time to sample it?

About the Author:

Lani Kingston is a food writer and consultant. She holds Master's degrees in Food Studies and Education, along with barista and pastry chef qualifications. This is her third book on coffee and the first to be published by gestalten.

The ultimate guide to cocktails for every home and host – a luxurious, fully-illustrated, global celebration of classic and cutting-edge cocktails, packed with fascinating historical detail as well as more than 600 fail-safe recipes

This definitive cocktail recipe book for the home bartender includes 610 cocktail recipes from 6 continents and 60 countries, with a historical span of more than 500 years. With most cocktails included only requiring three or four ingredients, there is something within its covers for every novice drink-maker and expert bartender alike.

Drinks featured range from renowned iconic classics to lesser-known regional specialties and influential bespoke drinks – each reflecting the era, location, or bar that inspired them. In Spirited you will also learn how to expertly set up your home bar, with practical advice on bar tools, glassware, syrups, garnishes, and so much more. Specially commissioned photography captures the glamor, elegance, and fun of the hundreds of drinks included.

This handsome companion to every home bar is packed with personality – each easy-to-follow recipe also provides fascinating historical and cultural information about the drink and its origins. With Spirited you get to know so much more than just how to make the drink itself.

Recipes are organized by cocktail style, with notes on country of origin and era of invention, together with infographic icons that showcase ingredients and identify low alcohol-by-volume (ABV) drinks. Essays are interspersed throughout the more than 430 pages of this beautifully-designed book, with topics ranging from the history of the cocktail, the culture surrounding aperitivo beverages, and more.

Spirited, this most useful of guides, concludes with comprehensive indexes by name, spirit, and ingredient, ensuring that it will be the book that you will reach for again and again whenever you want to relax, entertain, or celebrate. Salute! Santé! Chin Cin! Skål! Salud! Prost! Cheers!

About the author:

Adrienne Stillman is the co-founder, editor-in-chief, and event director of Dipsology, a curated guide and community for cocktail enthusiasts. She also oversees strategy and marketing for wine, spirits, and hospitality clients, and is a certified sommelier. She is the author of Where Bartenders Drink (Phaidon). A native New Yorker, she lives in Napa Valley, California.

Алкоголь зустрічається з алхімією в цій веселій та захопливій колекції рецептів коктейлів на будь-який ваш настрій та примху.

Астрологія, таро, хіромантія та інші духовні мистецтва переживають свій час — і це стосується міцних напоїв, якими ми насолоджуємося під час коктейльної години. Завдяки цій глибоко дослідженій колекції п'янких ласощів читачі зможуть створити напій, який відображає їхні інтереси та задовольняє їхню цікавість. Протягом п'яти розділів автори викладають езотеричні філософії, що підживлювали темні мистецтва свого часу. Кожен рецепт представлений на розвороті на дві сторінки, який містить захопливу історію, чіткі інструкції та оригінальні фотографії. Цікавитеся друїдами? Спробуйте «Дуб та омела», що нагадує стародавні європейські ліси. Любите вуду?

Насолоджуйтесь цитрусовим ромовим коктейлем, доповненим біттером Peychaud's від сумнозвісного аптекаря Нового Орлеана. Якщо ви любите горілку, спробуйте «Дивословську дочку», яка віддає шану найвідомішій пророчиці Англії, Матері Шиптон. Це більше, ніж просто колекція рецептів, це занурення в окультизм розповість вам усе, що потрібно, щоб наповнити свій бар та кухню, а також пропонуватиме захопливу довідкову інформацію про натуральні інгредієнти, ботаніку, трави та спеції — все це цікаве, що об’єднує любителя коктейлів та практикуючих магію.

Незалежно від того, чи ви серйозно ставитеся до коктейлів чи окультизму, чи просто знайомитеся з будь-яким із них, — це геніальне поєднання міксології та магії додасть краплю таємничості кожному напою, який ви приготуєте.

Про авторів:

Еллісон Кроубак та Ріс Еверетт — колекціонери, дослідники та абсентери. Вони відкрили коктейль-бар The Last Tuesday Society у східному Лондоні у 2016 році, об’єднавши свою пристрасть до таємничого світу темних коктейлів. У травні 2019 року бар був визнаний найкращим баром у Лондоні на 7-й щорічній церемонії Design My Night Awards.

A recipe collection of the James Beard-nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads

“This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet — the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

About the Author:

Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater’s Cookbook of the Year.

While everyone has a morning ritual, each is rich in details and differences. Stay for Breakfast presents breakfast ideas for a cornucopia of occasions.

The book’s recipes offer readers the opportunity to rediscover traditions, to find enticing new possibilities, and to make time for a morning meal for themselves.

Stay for Breakfast provides inspiration for creating the perfect start to any day and a glimpse into what breakfast looks like on plates around the world. Shakshuka sizzles in a cast iron pan. Poached figs tempt with the fresh flavors of a Persian morning. Waffles in bed are as romantic as they are delicious - with a warm drizzle of maple syrup sweetening the moment. Whether for adults or for children, friends or lovers, in bed or on a picnic, explore the varied incarnations and tastes of breakfast. 

About The Author:

Simone Hawlisch, co-editor of Stay for Breakfast, is a freelance food, lifestyle and travel photographer based in Berlin, whose work is published in national and international online and print magazines. Simone is best known for her poetic Instagram profile (@fraeuleinsonntag), which she dedicates to ’Slow Living’, inspiring people all around the world. 

The ultimate guide to baking and decorating creative cakes for any occasion.

From mastering the basics of cake decorating and learning how to pipe, emboss, model, and airbrush your cakes and cake pops, discover everything you need to transform a cake into a work of art!

Cake and cupcake decorating have never been easier thanks to this handy cake design guide. Here's what's inside:

- A dedicated cake decorating techniques chapter provides 100s of ideas for piping, stencilling, painting, and carving
- Shows you how to make and use the basic key ingredients, from the perfect recipe for fondant to piping with buttercream icing and making chocolate ganache
- A range of showstopping baking projects - many of which are complete with cupcakes or mini cakes variations
- A complete guide to cake decorating equipment ensures you have everything you need

Get the skills you need to decorate cakes like a pro with this baking book for beginners. Not only will your cakes look fabulous, but they will also taste delicious with the help of Cake Basics - a chapter dedicated to easy cake recipes such as red velvet sponge and chocolate cake. To showcase your new skills, there are 20 unique projects with designs for you to try!

Filled with visual inspiration, step-by-step photography and expert advice, this cake decorating book will have you whipping up everything from intricate, filigree-piped wedding cakes to a stunning bouquet of cupcake roses in no time! It's the perfect book for beginners and keen cake decorators alike.

____________

Пролистать книгу Step-by-Step Cake Decorating: 100s of Ideas, Techniques, and Projects for Creative Cake Designers на Google Books

Pour yourself the perfect drink-or make a round for your guests.

Making drinks at home has never been easier. In this guide to the perennial favorites and forgotten classics, YouTube's favorite Aussie mixologist Steve the Bartender shows you how to craft cocktails with ease. Approachable and unpretentious instructions ensure that every drink is simple and delicious.

- Guidance on building a home bar, from the essential spirits to mixing equipment and glassware
- 125 curated drink recipes for every occasion, from Manhattans to Mai Tais.
- Photographs of every recipe and integrated QR codes linking to videos of Steve preparing each drink.

About the Author:

Steven Roennfeldt, better known as Steve the Bartender, has been sharing easy-to-follow cocktail videos on YouTube since 2017. He has created a catalog of over 600 videos and built a huge community of passionate cocktail enthusiasts. Steve is continually amazed and humbled by the far-reaching impact of his work. While flavor fuels his curiosity, the cocktail community stirs his passion and pushes him to continue creating his entertaining and educational content.

When he isn’t shaking up a storm, reinventing a cocktail list, or crafting gin, you’ll find Steve at home with his family. Steve’s wife, Kat, has shared in the flavorsome journey since the beginning, being his harshest critic yet biggest supporter, while his adorable son Noah observes from the sidelines. Steve and his family live in Adelaide, Australia.

__________

Пролистать книгу Steve the Bartender's Cocktail Guide: Tools - Techniques - Recipes на Google books

Cool Drinks for Hot Summer Days

With their thirst-quenching profile, crisp acidity, and vibrant fruit flavors, juicy summer cocktails are pure refreshment and just what we crave, whether lounging poolside or working the grill. And here, from expert mixologist and hospitality maven Nick Mautone, are over 45 no-fail recipes for the very best of them, from classics like the piña colada and the Tom Collins to the perfect margarita and a killer mojito. Includes cocktails with wine, like peach sangria, and even fruit-forward alcohol-free cocktails like virgin watermelon punch. Oh, and that world’s best gin and tonic? The secret is ginger syrup.

About the Author:

Nick Mautone has worked in the hospitality industry for more than 35 years, most recently as the managing director for the iconic Rainbow Room in New York City. He previously managed restaurants, including New York’s Gotham Bar and Grill and Gramercy Tavern. Mautone and his cocktails have been featured in the New York Times and Food & Wine and on CBS’s The Early Show. He lives in Seattle with his wife and children.

Третя в серії класичних колекційних кулінарних книг від Tartine Bakery & Cafe, однієї з чудових пекарень, Tartine Book No. 3 – це революційне та цілком актуальне дослідження випічки з цільнозерновими продуктами. Розповідь про пошуки Чадом Робертсоном стародавніх смаків у реліквії зерна переплітається з 85 рецептами цільнозернових версій улюблених страв Tartine. Робертсон ділиться своїми новаторськими новими методами випікання хліба, включаючи нові технології для хліба з цільного зерна, а також хліба з кашею та хліба, виготовленого з пророщеного зерна. У цій книзі також розглядаються культові рецепти кондитерських виробів Tartine Bakery, переформуловані таким чином, щоб включити цільні зерна, горіхове молоко та альтернативні підсолоджувачі. Понад 100 фотографій подорожі, хліба, випічки та людей роблять це обов’язковим довідником для сучасного пекаря.

Рецепти включають:
- Головний метод цільнозернового хліба Тартін
- Ароматизований хліб, у тому числі соняшниковий льон і спельта Барбері з чорнушками та заатаром
- Батони з пророслого зерна, в тому числі Еммер з кленом і білою пшеницею Кіноа
- хрусткі хлібці, такі як спельта з насінням соняшнику, крем-фреш і конте; і Knackbrod у шведському стилі
- Солодощі, такі як шоколадні цільнозернові круасани та фруктові пиріжки з тістом із спельти або камуту

Про автора:

Chad Robertson є співвласником Tartine Bakery & Cafe and Bar Tartine у ​​Сан-Франциско, де він живе.

_____________________

Погортати книгу Tartine Book No. 3: Ancient Modern Classic Whole на Google Books.

Переможець нагороди IACP 2020 за найкращу кулінарну книгу, фотографію та стиль їжі
The New York Times «Найкращі кулінарні книги осені 2019»
House Beautiful «Дивовижні нові кулінарні книги, які також чудово виглядають на вашій полиці»
Фіналіст нагороди IACP 2020 – фотографія та стиль їжі

Ця чудово переглянута та чудово пересфотографована книга про випічку — це повністю оновлене видання класичної книги для домашніх і професійних пекарів — від однієї з найвідоміших і надихаючих пекарень у світі.Tartine пропонує понад 50 нових рецептів, які відображають винахід і, перш за все, смакоту, якою відома Tartine, включно з їхнім найпопулярнішим рецептом, ранковою булочкою. Улюблені рецепти з оригінальної книги рецептів також представлені тут, оновлені, щоб відповідати нашим сьогоднішнім смакам і включати цільнозернові та/або безглютенові варіації, а також інтригуючі нові інгредієнти та глобальні методи. Понад 150 неймовірно розкішних фотографій від відомої команди Gentl + Hyers роблять цю книгу про випічку та кондитерські вироби справжнім колекційним збірником і обов’язковим для пекарів будь-якого рівня кваліфікації.

___________

Погортати книгу Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites на Google Books.