Кулінарія

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.
 

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.

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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.

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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.

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

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.

About the Author:

Lew Bryson the author of Tasting Whiskey, is the managing editor, features writer, and columnist for Whisky Advocate magazine. He lives in Newtown, Pennsylvania. David Wondrich is a founding member of The Museum of the American Cocktail and the author of Punch and Imbibe.

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Пролистать книгу Tasting Whiskey: An Insider's Guide To The Unique Pleasures Of The World's Finest Spirits на Google Books.

Відсвяткуйте десятиріччя Tequila Mockingbird за допомогою цього розумного путівника, який поєднує улюблені романи з класичними та передовими коктейлями. Ступінь бакалавра англійської мови не потрібен!

Минуло десять років з тих пір, як улюблена у світі книга рецептів коктейлів, натхненна літературою, Tequila Mockingbird, привернула увагу барних глядачів, книголюбів, студентів англійської мови та читачів у всьому світі своїми розумними коментарями до найулюбленіших романів в історії та безліччю назв напоїв, сповнених каламбурів.

Це довгоочікуване спеціальне видання до десятої річниці містить оновлений вступ та 74 смачні, оновлені рецепти напоїв, барних закусок та ігор з напоями. Рецепти, включаючи 13 абсолютно нових напоїв та 2 нові барні закуски, ексклюзивні для оновленого видання, організовані в нові розділи для сучасного читача. Гарна упаковка з оригінальним трисекційним футляром, декорованим краєм та блискучими двоколірними ілюстраціями також містить сім абсолютно нових творів мистецтва.

Про авторів:

Тім Федерле — колишній танцюрист Бродвею, який став письменником-лауреатом премій, серед його творів — бестселери з рецептами коктейлів Tequila Mockingbird та Gone With the Gin, the novels Better Nate Than Ever та The Great American Whatever (кожен з яких названий визначними книгами року за версією New York Times), а також номінований на премію «Тоні» бродвейський мюзикл «Tuck Everlasting». Уродженець Сан-Франциско, який виріс у Піттсбурзі, Тім зараз проводить час між Нью-Йорком та інтернетом.

If you think that tequila can only be consumed as a slammer with salt and lime, and follows with a chaser of the world’s-worst-hangover the morning after, think again: Dan Jones is about to set the record straight. In Tequila: Shake Muddle Stir, Dan introduces readers to some rather grown-up and classy ways to consume this agave-based tipple, and will have you drinking like a Mexican in no time.
 
Starting with the basic kit for your home bar, and following with the best tequila-makers on the planet, you’ll be shopping for your tequila kit like a pro. With more margarita recipes than you can shake a cocktail shaker at, as well as a glut of amazing tequila cocktails you have never even heard of, this is a recipe book that will change your drink repertoire for good.

Like a fine whiskey, tequila should be sipped, savoured and enjoyed. With this in mind, Dan has curated over 40 tequila recipes for the home mixologist. Featuring classics like an Old Fashioned, Tequila Sunrise and Mojitos, to a Tegroni, Tequila Mockingbird and Bloody Maria, tequila will undoubtedly become your spirit of choice.

Including recipes for DIY syrups, sours, infusions and more, Tequila: Shake Muddle Stir will show you just how versatile this underrated liquor is, and proves there is a tequila-based tipple out there for everyone, just waiting to be discovered.

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. 

Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

About the Author:

Alana Newhouse is the editor in chief of Tablet, a daily online magazine of Jewish news, ideas, and culture launched in 2009. Prior to Tablet, she spent five years as culture editor of the Forward, where she supervised coverage of books, films, dance, music, art, and ideas.

The classic bar guide that launched a generation of cocktail lovers is back — completely updated.

With its cloth binding evoking a Jazz Age guide to speakeasies and its charming illustrations that could have come from a period magazine, this most influential cocktail book is reissued in a newly updated edition. Spanning the cocktail spectrum from classic to contemporary, it includes all the information the cocktail lover or mixologist needs to create the perfect drink in a stylishly retro package, making it an elegant, sophisticated gift as well as an indispensable companion for home or professional entertaining.

With 500 recipes and an easy-to-use index arranged by drink categories, this bar book is replete with fascinating stories behind the genesis of each cocktail, its creators, and component liquors — as well as a guide to bartending equipment and a glossary of bar terms and measurements.

Charles Schumann, whose appreciation of design and drinks is legendary, is the ideal guide to the perfect drink. Based on the menus at his iconic establishments — Harry’s New York Bar, then Schumann’s American Bar, which later became simply Schumann’s Bar— each recipe focuses on quality and balance.

About the Author:

Charles Schumann attended hotel management school in Switzerland and in the South of France before returning to Munich in 1973 to become one of Europe’s legendary barkeeps. He has also worked as a model for Yohji Yamamoto, Comme des Garçons, and most recently, Baldessarini, Hugo Boss’s luxury menswear line.