Кулінарія

For the first time ever, the recipes for pintxos-the small savory and sweet dishes found in bars in Basque Country-are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti Buckley.

Nestled in the nine square blocks of Old Town in San Sebastian, Spain, is a culinary tradition unlike any other in the world: the pintxo. Ranging from a simple anchovy-and-pepper toothpick skewer to a decadent layered cheese, quince, and walnut spread on toast, pintxos are impressive, well thought-out dishes, distilling ingredient know-how and creative cooking techniques into one or a few bites. Bar owners take pride in their pintxo recipes, which are often closely protected and passed down through generations. In the first authoritative book on this subject, author and Basque transplant Marti Buckley defines what makes a pintxo, traces its history back several decades, and shares the recipes so home cooks can authentically recreate these tiny morsels in their own kitchens. Through 100 recipes, bar profiles, histories, and vivid photographs, The Book of Pintxos unlocks a window into this dynamic Basque food culture for curious eaters everywhere.

About the Author:

Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her a prestigious IACP Cookbook Award in the 2019 International category, as well as Best Publication from the Basque Gastronomy Academy. She appears regularly on both Spanish and American television and radio programs, and her work has been featured in Food & Wine, Travel + Leisure, National Geographic, and Wine Enthusiast, among others. Marti is co-founder of the International Society for the Preservation & Enjoyment of Vermouth. Find her  Instagram @martibuckley.

A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties

In The Bread Book, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting.

Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas.

The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.

Clear, comprehensive, and beautifully produced, The Bread Book is a kitchen shelf essential for the modern home baker.

Chapters and recipes include:

- Classic Breads: Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf
- Breads with Heritage Grains: Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread
- Breads of the World: Bao Buns; Challah; Naan; Pita; Rosemary Focaccia
- Stuffed Loaves: Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread
- Brioches: Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait
- Specifications

About the Author:

Hailed as one of France's best bakers, Éric Kayser comes from a long line of French bakers, and is the founder of the award-winning international bakery chain Maison Kayser.

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world — outside on the grill, as well as in the kitchen.

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it — even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket — Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites — or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces. 

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame.

From the no 1 bestselling author DJ BBQ comes the definitive burger book. This is the only burger book you'll ever need - the only burger book you'll ever want! And it's not just beef burgers - The Burger Book is packed with burger recipes covering options for fish, chicken, veggie, vegan, pork and lamb. It has buns. It has sauces. It has sides.

It has all the delicious flavours and madcap shenanigans that you've come to expect from DJ BBQ and his crew. So whether you want a classic, 10inch, lockjaw beef burger, or fancy trying a smoked haddock burger, beetroot burger or gravy burger (yes, the burgers are soaked in gravy!), this is the book for you.

Learn to cook these burgers like a pro, whether on the grill or back indoors, and understand the art of assembling the ultimate bun-wrapped feast.

More than 100 cocktail recipes.

Navigate the bewildering world of cocktails with this elegant A to Z guide to every recipe that you need to know. Complete with the stories behind the famous drinks and know-how on key cocktail topics and techniques, The Cocktail Dictionary is the discerning drinker’s guide to the art of sipping.

Covering everything from the Old Fashioned, Martini, Margarita and Daiquiri to key cocktail techniques such as muddling, shaking, stirring and the perfect ice.

Includes stunning illustrations throughout the book.

About tht Author:

Henry Jeffreys is a drinks expert and award-winning author. His writing has appeared in the Guardian, the Daily Telegraph, BBC Good Food and the Spectator, and he was the Features Editor at spirits specialists Master of Malt.

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Пролистать книгу The Cocktail Dictionary: An A–Z of cocktail recipes, from Daiquiri and Negroni to Martini and Spritz на Google Books.

From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own.

Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more.

Drawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar — like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist — and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.

About the Author:

Steven Grasse is an entrepreneur equally influenced by punk rock and New England transcendentalism. Steven has created some of the most outrageous booze brands of the twenty-first century: Hendrick's Gin, Sailor Jerry Rum, Art in the Age Craft Spirits-all seemingly out of thin air. He is the part-owner and creative mastermind behind Narragansett beer, and his agency, Quaker City Mercantile, has brought similar success to beer icons Pilsner Urquell, Guinness, and, most recently, Miller High Life. His first distillery, Tamworth Distilling & Mercantile, opened in 2015 and gained international press and awards within its first year. Steven is also the author of Colonial Spirits: A Toast To Our Drunken History, The Good Reverend's Guide to Infused Spirits, and Evil Empire. He lives and works in Philadelphia. Adam Erace is a food and travel writer, restaurant critic, recipe developer, and co-author of the cookbooks Laurel: Modern American Flavors in Philadelphia and Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club. He contributes to more than 50 publications, including Fortune, Men's Journal, Travel + Leisure, and Food & Wine, and his work has been recognized with awards from the International Association of Culinary Professionals and the Association of Food Journalists. He lives in South Philly with his wife, Charlotte, and three maniacal rescue dogs.

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Пролистать книгу The Cocktail Workshop An Essential Guide to Classic Drinks and How to Make Them Your Own

Найкращі кулінарні книги весни 2024 року за версією Food & Wine, а також у The Evening Standard, Epicurious та Imbibe

Відтворіть фірмові коктейлі Connaught Bar вдома з понад 200 рецептами напоїв і домашніми інгредієнтами

Зайдіть в один із найкращих барів у світі та дізнайтеся, як віртуозні міксологи Connaught Bar створюють 100 елегантних коктейлів – як сучасних, так і вічної класики – за простими рецептами та чіткими інструкціями, як відтворити їх удома. Окрім експертних порад щодо основних інструментів для бару, скляного посуду та спиртних напоїв, є 120 додаткових рецептів домашніх сиропів, міцних алкогольних напоїв і гарнірів, які майстер міксології Агостіно Перроне та його команда використовують для приготування своїх фірмових напоїв, у тому числі знаменитого Connaught Martini.

Кожен рецепт коктейлю представлено розповіддю Перроне про натхнення та інгредієнти, які роблять ці коктейлі справді сенсаційними. З передмовою легендарного шеф-кухаря Массімо Боттури та передмовою Аністатії Міллер, а також спеціально замовленою фотографією коктейлю Латіфом Окунну, The Connaught Bar є найкращою книгою рецептів коктейлів, гостинністю та супутником.

«Коли я думаю про бар Connaught, я знову і знову повертаюся до гостинності, методології та якісного досвіду, які я отримав там протягом останнього десятиліття», – Массімо Боттура.

Про авторів:

Агостіно Перроне – директор міксології в готелі та барі Connaught у Мейфері, Лондон. Після переїзду з Італії до Лондона в 2003 році він працював у багатьох шанованих закладах, перш ніж переїхати в The Connaught в 2008 році, де він зробив революцію в готельних барах. Його унікальний підхід до гостинності та міксології отримав міжнародне визнання та нагороди.

Маура Мілія є менеджером бару, а Джорджіо Баргіані є помічником директора з міксології в Connaught Bar, Лондон.

Массімо Боттура є шеф-кухарем Osteria Francescana, всесвітньо відомого ресторану з трьома зірками Мішлена, який розташований у Модені, Італія, де він виріс. Зараз ресторан входить до групи «Кращий з найкращих» у списку 50 найкращих у світі. Він опублікував низку бестселерів, зокрема Never Trust a Skinny Italian Chef та Bread is Gold.

Аністатія Міллер — відомий історик напоїв і фахівець із коктейлів. Разом із Джаредом Брауном вона є співдиректором Mixellany Limited, консалтингової компанії, яка спеціалізується на алкогольних і змішаних напоях. Разом із Брауном вона написала понад 30 книг, у тому числі Spiritous Journey: A History of Drink.

З 2011 року Connaught Bar входить до десятки кращих (у тому числі двічі №1) 50 найкращих барів світу, які присудили Перроне нагороду Industry Icon Award у 2022 році. Серед численних додаткових нагород є найкращий у світі бармен, наставник бару та готельний бар від Spirited Awards «Tales of the Cocktail».

For the lovers, for the adventurous, for the curious, for the bakers. Especially for the bakers.

Birds do it, bees do it. And guess what — cookies do it, too. In fact, never have a pair of gingerbread cookies looked so pleased. Yes, the Kama Sutra meets the Joy of Cooking. Featuring an unabashed gingerbread couple, who are photographed in unflinching full color, the Cookie Sutra is a recipe for pleasure.

There is The First Posture, where two are yoked as one (yet the calorie count remains unchanged). The Pair of Tongs, allowing the woman to be open, free, sweet and crunchy. Pounding the Spot, requiring the suppleness of freshly rolled dough. There is Scissors, Autumn Dog, Tripod, The Wheelbarrow, The Snake Trap. And, for the advanced and adventurous, The Suspended Congress — great care must be taken lest the cookies crumble.

A great gift for a bride or groom, for your valentine, or for a home baker with a sense of adventure.

Enjoy over seventy delicious, seasonal recipes from the country's best independent breweries in this cookbook and beer pairing guide — a must-have book for craft beer lovers, home cooks, and fans of homebrewing.

Packed with bright, fresh, bold flavors and beer pairings to complement each dish, The Craft Brewery Cookbook brings the biergarten straight to your kitchen. Organized into chapters according to beer type, including hoppy ales, lagers and pilsners, wheat beers, and Belgian-style ales, this cookbook will help readers discover each beer's style and flavor profile and how it pairs with the accompanying recipes, each from a different American brewery.

Whether you're a fan of fruited kettle sours or New England IPAs, this cookbook from the co-host of the podcast Steal This Beer will show you how to create the ideal meal to accompany your favorite brew. These mouthwatering dishes — seafood, meat, vegetarian, vegan, and desserts among them — are depicted in photographic detail, showcasing modern, flavorful food rather than typical pub food. This cookbook breathes new life into the concept of food and drink pairing by offering an inspired take on contemporary beer styles and cuisine.

Sample recipes include:

- Spicy Fish Ceviche with Grilled Pineapple
- Jagerschnitzel with Mushroom Gravy
- Mushroom & Vegetable Dumplings with Mango Chili Nuoc Cham
- Merguez Spiced Lamb Burger
- Warm Farro, Mushroom, and Romanesco Salad
- Lemony White Bean and Sausage Soup
- Citrus Tres Leches Cake
- Air-Fried Chicken Wings with Honey Barbecue Sauce
- Smoked Adobo Chicken
- Kale Caesar Salad with Miso and Shrimp
- Grilled Pumpkin Flatbread
- Falafel and Spiced Yogurt
- Peanut Butter Bonbons
And many more!

About the Author:

John Holl is an internationally acclaimed beer expert, journalist, and co-host of the podcast Steal This Beer. He is the author of The American Craft Beer Cookbook (Storey, 2013) and lives in New Jersey. Photographer Jon Page is an Asheville, NC-based journalist covering spirits, beer, and the outdoors. He is an assistant editor of Craft Spirits Magazine and was previously managing editor of All About Beer Magazine.

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Пролистать книгу The Craft Brewery Cookbook: Recipes To Pair With Your Favorite Beers  на Google Books.

Compose a quick and delicious small-bite meal out of simple recipes and thoughtfully selected ingredients.

Elevate the art of composing delicious small-bite meals with inspiration from The Curated Board. From family breakfast and afternoon tea to date night and game night, food stylist Bebe Carminito presents twenty-eight themed boards and platters with more than sixty-five effortless recipes and suggests perfect pairings along with styling tips for optimal presentation.

Presenting a diverse array of platters from culinary influencers celebrating their gastronomic heritage, The Curated Board invites you to create spreads for all your special occasions. Raid your pantry and fridge and pair your favorite prepared foods with Bebe’s delicious homemade dips, snacks, baked goods, salads, cocktails, and sweets.

Relish in Green Chile, Spinach & Artichoke Dip, Pineapple-Jalapeño Cheese Balls, Herbes de Provence Grissini, Campanelle Pasta Salad, Basil Gimlets, and Cherry-Almond Oat Bars, among many others―the possibilities are endless.

Enjoy themed boards for any occasion, including:
• Granola, Fruit & Yoghurt Board
• Lebanese Sheet Pan Brunch
• An English Tea Party
• Girl’s Day Charcuter-Yay Board
• Ukranian Budmo Board
• Aperitivo Time
• Dim Sum Celebration
• Chocolate Lover’s Soirée
• Halva-Licious Board

These fun and easy-to-prepare meals will have you pulling out your platters and boards, making the most of your pantry, and gathering with loved ones around a cornucopia of delectable small bites.

About the Authors:

Bebe Black Carminito is a food stylist, recipe developer, content creator, and professional makeup artist. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. She resides in San Francisco in her teeny-tiny apartment with her husband and best friend, David Carminito. Marie Reginato is a photographer, cooking video host, and author of Alternative Vegan and The Ultimate Vegan Cookbook. She lives in Los Angeles, California. Susan Spungen, a founding food editor at Martha Stewart Living, was the culinary consultant and food stylist on the films Julie & Julia, It’s Complicated, and Eat, Pray, Love. She is also the author of Recipes: A Collection for the Modern Cook, What’s a Hostess to Do?, and Strawberries (A Short Stack Edition) and co-author of the bestselling Martha Stewart’s Hors d’Oeuvres Handbook. She lives in New York City and East Hampton, New York.

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.

Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more. Whether it's getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan's dishes mean you spend less time on the washing-up and more on the enjoyment of eating.

For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.

About the Author:

In five short years, Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house…but they thank him for getting it right.  

The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

About the Author:

In five short years Dan Toombs has taken The Curry Guy from an idea to a reliable brand. The recipes are all developed and tested in Dan’s home kitchen. And they work. The 130,000 curry fans who visit his blog every month can testify to that fact.

From modern foraging and entomophagy to future foods involving 3D printing, this book compiles current food trends from around the world

Today, food and beverages are a vital part of creative culture. The Delicious presents pioneers, traditionalists, and entrepreneurs who are breaking new ground and enriching the culinary world with their innovative concepts. The book also presents eatery owners who are creating unusual spaces for the enjoyment of food, moving away from the classic restaurant setting.

Eating is more than a pastime, it’s a party; food is more than nourishment, it’s a social experience. The Delicious helps you stay up-to-date with the world’s cooking and dining trends.

Whether it’s being eaten, cooked, grown, prepared, or cultivated, food is today’s hottest topic. Its many facets spur our interest, arouse our passion, and provide us with pure pleasure. Being a foodie means being in-the-know about different cultures, traditions and the good life. Regional cuisines are becoming more dynamic — even well beyond the areas where they originated. Cooking classes serve as creative meeting points, market halls are becoming weekend travel destinations, and supper clubs are experiencing a growing popularity. Culinary magazines, special interest publications, and blogs are further fueling the current enthusiasm for food.

Against this background, The Delicious takes readers on a mouth-watering visual journey to discover what’s cooking around the world. It compiles developments in today’s new food culture, such as health conscious cafeterias, contemporary fast food, and restaurants with cutting-edge ideas, as well as innovative catering and culinary events both public and private. From experimental new dishes to modern interpretations of familiar classics, the featured examples will give readers new perspectives and inspire them to broaden their food horizons.

The book introduces pioneers, traditionalists, and entrepreneurs who are enriching the culinary world with their concepts. It also focuses on local cultivation and environmentally responsible distribution to support sustainability and ensure the quality of meat and vegetables. In The Delicious, everything is possible, everything is delectable, and everything promises full enjoyment.

The American journalist Giulia Pines has already written several food and lifestyle books, including Finding Your Feet in Berlin: A Guide to Making a Home in the Hauptstadt (2014) and Slow Travel Berlin’s 100 Favorite Places (2013). She has also written on a range of topics including Berlin’s coffee culture, supper clubs, Jewish identity in Europe, short film festivals, and art exhibitions.

The Explorer’s Library поєднує в собі два бестселера New York Times з Atlas Obscura, упаковані в футляр, який викликає позачасову привабливість подорожей. Це ідеальний подарунок для людини, яка дозволяє цікавості бути своїм компасом, яка жива для світу в усіх його можливостях.

Atlas Obscura — це «розпалююча жагу до мандрівок шафа цікавинок на папері» (New York Times) і неперевершений бестселер New York Times. Завдяки сотням несподіваних записів, які охоплюють усі куточки земної кулі, Atlas Obscura змінює наше уявлення про світ, розширюючи наше уявлення про те, наскільки дивним і чудовим він є насправді.

Свято дива та ще один бестселер New York Times, Gastro Obscura змінює наше уявлення про те, що їдять і п’ють люди в усьому світі. Готові до пива, зробленого з туману в Чилі? Сардинська паста «Божі нитки»? Але набагато більше, ніж меню цікавих делікатесів і несподіваних страв, Gastro Obscura фокусується на місці їжі в нашому житті, торкаючись історії, культури, подорожей, фестивалів тощо.

Про авторів:

Atlas Obscura — повний путівник до прихованих чудес світу. На основі веб-сайту atlasobscura.com, керованого спільнотою та кураторами редакторів, Atlas Obscura відкриває незвичайні та непомічені місця, яких немає у звичайному путівнику. Співзасновники Джошуа Фоер і Ділан Турас є двома авторами бестселера № 1 за версією New York Times Atlas Obscura: An Explorer’s Guide to the World’s Hidden Wonders.

Ділан Турас є співзасновником і креативним директором Atlas Obscura. Він живе в Розендейлі, штат Нью-Йорк.

Сесілі Вонг — письменниця в Atlas Obscura, авторка роману «Діамантова голова», добірки Barnes & Noble Discover Great New Writers, лауреата премії читачів Elle і визнана найкращим дебютом Бруклінського книжкового фестивалю. Вона живе в Орегоні.

Елла Мортон – письменниця, яка народилася в Новій Зеландії, виросла в Австралії та проживає в Брукліні. Вона зосереджується на забутих аспектах історії та культури. Після висвітлення споживчих технологій на CNET вона організувала Rocketboom NYC, веб-шоу про дивних людей і місця Нью-Йорка. Її найпопулярнішим інтерв’ю було спілкування з Кукі Монстром на зйомках «Вулиці Сезам».Елла була помічником редактора AtlasObscura.com, де писала про такі теми, як клізми з тютюновим димом, вікторіанські сервіси потокової музики та етикет виходу заміж за привида.

Джошуа Фоер є співзасновником і головою Atlas Obscura. Він також є автором бестселера «Місячна прогулянка з Ейнштейном: мистецтво і наука запам’ятовувати все», виданого 33 мовами, а також книги про останніх у світі мисливців-збирачів.

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Переглянути відео про книгу Atlas Obscura, 2nd Edition: An Explorer's Guide to the World's Hidden Wonders

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Переглянути відео про книгу Gastro Obscura: A Food Adventurer's Guide

Лауреат премії IACP

У 2019 році виповнюється двадцять п’ять років відомому ресторану French Laundry у долині Напа — «найцікавішому місці, де можна поїсти в Сполучених Штатах» (The New York Times). Найбільше

Читання книг – це своєрідне задоволення. Читання книжок – хороша звичка. Ми пропонуємо вам різні види книг. Ви можете носити цю книгу, куди завгодно. Його легко носити з собою. Це може бути ідеальним подарунком собі та близьким. Інструкції з догляду берегти від вогню.

Про автора:

Томас Келлер є автором The French Laundry, Per Se, Bouchon, Under Pressure, Ad Hoc at Home та Bouchon Bakery. .. Він є першим і єдиним американським шеф-кухарем, який має два ресторани з трьома зірками за путівником Мішлен, The French Laundry і per se, обидва з яких продовжують залишатися одними з найкращих ресторанів Америки та світу. У 2011 році він був призначений кавалером французького ордена Почесного легіону, став першим американським кухарем-чоловіком, який отримав таку честь. У 2017 році в рамках фонду Ment’or, заснованого шеф-кухарями Жеромом Бокюзом і Даніелем Булюдом, Келлер вперше в історії виграв золото на змаганнях Bocuse d’Or у Ліоні, Франція, на чолі команди США.