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The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it continues to be one Italy’s most popular wedding presents.

The Silver Spoon was first conceived and published by Domus, Italy’s famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. Its over 2,000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

100 recipes that can be cooked in under 30 minutes from the world's most trusted and bestselling Italian cookbook

With this cookbook, you can make easy and delicious meals in minutes. Each recipe has been thoroughly tested and is accompanied by a colourful photograph. 

The latest title in Phaidon's bestselling Silver Spoon series, presenting authentic Italian recipes suitable for cooks of all levels. 

Recipes range from classics such as spaghetti carbonara and mushroom risotto to fish, soups, and luxurious desserts. 

Contents and sections: 

Antipasti - Appetizers
Primi - First Courses
Secondi - Second Courses
Contorni - Sides
Dolci - Desserts and Beverages
Ricette Base - Basics 

About the Author

The Silver Spoon Kitchen is an archive of traditional recipes collected from across the country and includes every regional speciality. Eating is a serious matter in Italy. Cooking and food are among the finest expressions of Italian culture, vividly portraying the country's history, regions and traditions. The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.

At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you’ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

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Пролистать книгу The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread на Google Books.

Named UK's best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 and Number 1 in the 2017 Square Meal UK Top 100 Restaurants outside London

For home cooks, Stephen Harris, the chef at the UK's #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics.

From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.

Photography by Toby Glanville

About the Author:

Stephen Harris, a former historian and financial advisor, is the chef behind The Sportsman, voted Best Restaurant in the UK in 2016.

James Beard nominee for Best Wine and Spirit Book

The cocktail book for your home: The Ultimate Bar Book is an indispensable guide to classic cocktails and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips.

Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary ― and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.

Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.

If you liked PTD Cocktail Book, 12 Bottle Bar and The Joy of Mixology, you'll love The Ultimate Bar Book

This makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories

- Essential Cocktail Books
- Bartender Recipe Books
- Drink Mixing Books
- Alcohol Drink Recipe Books

Raise a glass to the 25th anniversary of The Big Lebowski with this highly giftable unofficial cocktail book featuring 50 cocktails, brews, and other spirits inspired by the beloved movie’s characters and scenes.

The Big Lebowski — the hilariously quirky comedy-thriller about bowling, avant-garde art, nihilistic Austrians, White Russians, and a guy named…the Dude — is a cult classic. Now, with The Unofficial Big Lebowski Cocktail Book, you can relive the movie one drink at a time!

Award-winning beverage writer and best-selling author André Darlington shows you how to create these and more iconic cocktails at home:

- The Dude (White Russian)
- Porn Star Martini
- The Nihilist 
- Bowling with Jesus
- Maude’s Manhattan

In addition to 50 signature drinks, this beautifully designed unofficial cocktail book includes food and song pairings that align with the major characters that have become life lessons and spouted advice within popular culture. Fully illustrated, this unofficial ode to The Big Lebowski is sure to have you reliving the movie and offering up these words of wisdom to your friends.

About the Author:

André Darlington is a former restaurant critic and restaurateur turned award-winning beverage writer. He is the best-selling author of eight cocktail books, including Gotham City Cocktails, Booze Cruise, and Bar Menu. He abides in Greensboro, North Carolina.

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Пролистать книгу The Unofficial Big Lebowski Cocktail Book: Over 50 Mixed Drink Recipes Inspired by the Cult Classic на Google Books

The legendary actor and comedian shows how to set a great table, shares ideas for unforgettable celebrations, and says, "It's about fun, not perfection!" In her own words...

"It's Whoopi here and I've written this book that, frankly, is the last book anyone would expect. You would never think of me as someone with the courage to say, 'You have everything you need to be fantastic in your own house, apartment, or trailer to set a great table.'

Let's face it, you look at a lot of books on Entertaining and think 'I could never do this in my house, I don't have this stuff and it's not going to look like what I'm seeing.' That's not what's going to happen here! I want to show you there is great heart in setting the table. For two or four or the kids or Halloween or tea just for you. For dinners with friends or the holidays. I'm going to tell you stories about what I do when people come over and give you ideas about what you're seeing because Honey, everything in this book is what you can do in your house.

You got a bodega or a 7-Eleven near you? They sell flowers. Take those bad boys and put them on your table. You got some crazy old plate from your grandmother (or a fancy silver one)? You got little kids' toys that have been annoying you forever, put them on the table too. Who's going to tell you it's wrong? Not me! I'm going to tell you it's right and I'm going to take you on a journey. And don't forget the bathroom; decorate it too, people are going to see it. It's all at your house. Come with me. I'll show you!

P.S. I know the glass on the cover is broken. Accidents happen!"

About the Author:

Whoopi Goldberg is one of only fifteen winners of the EGOT, with three Emmys, a Grammy, an Oscar, and a Tony, as well as two Golden Globes, numerous NAACP Image Awards, several People's Choice Awards, and many other honors for her work as an actor, producer, host, comedian, and humanitarian activist. She is a host of The View.

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Пролистать книгу The Unqualified Hostess: I do it my way so you can too!

'Simon Hopkinson is a classically trained chef with the heart of a home cook.' - Nigella Lawson

'The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat' Rowley Leigh

Now more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson's classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon. 

The key to Simon Hopkinson's cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

About the Author:

Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing and TV presenting. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.

More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen

The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.

About the Author:

First published in 1950, Il Cucchiaio d'Argento, published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes. This is the first vegetarian collection from The Silver Spoon.

The Virgin Cocktail Garden brings together 80 delicious recipes for botanical drinks based on fresh fruits, garden herbs and exotic spices. Organized according to the main ingredient, the recipes are non-alcoholic but have variations for adding alcohol for those who decide to imbibe but want to be as healthy as they can while doing so. The recipes include superfood ingredients, from açai berry and avocado to papaya and pomegranate.

Each creation in The Virgin Cocktail Garden is expertly crafted and inspired by some of the most exciting trends in bartending and mixology. The book also explains how to make professional-quality mixed drinks in your home, listing essential bar kit, fancy glassware, party planning and fantastic finishing touches.

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Tasked with dreaming up a non-alcoholic drink for every nation taking part in the London Olympics, David Hurst rose to the challenge with more than 200 different concoctions. 

His Virgin Cocktail Garden brings together 80 delicious recipes for botanical drinks based on fresh fruits, garden herbs and exotic spices.

Organised according to main ingredient, the recipes are non-alcoholic but have variations for adding alcohol for those who decide to imbibe too.

Garnishes include essential bar kit, fancy glassware, party planning and fantastic finishing touches.

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Table of Contents

Welcome •
First Things First •
The Art of Mixology •
Ingredients •
Tools of the Trade •
Methodologies •
Syrups •
Herbs •
ELDERFLOWER •
Elderflower Collins •
The Elder Statesman •
Victorian Garden •
BASIL •
A Brush with Basil •
Watermelon & Basil Cooler •
MINT & THYME •
Spiced Pear Mojito •
Mojito Passion •
Cocktail Thyme •
Mint & Melon Milk •
Spices •
CARDAMOM •
Coriander & Cardamom Tonic •
Cardamom Martini •
GINGER •
Ginger & Peach Margarita •
Earl Grey Lemon Mar-tea-ni •
Spring Restorative •
VANILLA •
Vanilla Sky •
Passion for Fashion •
Vanilla Maple Shake •
Citrus •
ORANGE •
Papa’s Orange Fizz •
Breakfast Boost •
Mai Tai •
Tangerine •
Dream •
Bee’s Knees Martini •
LEMON & LIME •
Citrus Bellini •
Homemade Lemonade •
Keep Sober •
Lemon Refresher •
Rosemary Lemon Cooler •
Lime Sweet Station •
GRAPEFRUIT •
Summer Sunset •
Grapefruit Blast •
Goody Two Hues •
MELON •
Açai & Melon Martini •
TOMATO •
Virgin Mary •
Tropical •
PINEAPPLE •
Pineapple & Kale Boost •
Tropical Storm •
Piña Colada •
Singapore Sling •
Paradise Cooler •
Caribbean Float •
Tropical Sparkle •
LYCHEE •
Lychee Daiquiri •
COCONUT •
Bermudan Breeze •
Beet It! •
Tropical Cream •
Cocoda •
KIWI •
Kiwi Kooler •
Berries •
CRANBERRY •
Blood & Sand •
Cranberry Crush •
Woo Woo •
C Breeze •
Crantastic •
Cosmopolitan •
STRAWBERRY & RASPBERRY •
Raspberry Razzle •
Strawberry Mule •
Summer Rain •
BERRIES •
Blueberry & Ginger Cup •
Blueberry Muffin •
Açai Breeze •
Nutty Goji Martini •
Berry Blast •
Fruits of the Forest •
Beans•
COCOA •
Choc Orange Spice •
Viva El Choctel! •
Banoffee & Passion Shake •
COFFEE •
Espresso Martini •
Nuts About Coffee •
Pitcher Party •
Prep and Pre-Party Planning •
Pretty as a Pitcher •
Fruit Tea Refresher •
Summer Sangria •
Elderflower Fizz •
Index

From the woods and the field to the table. Delicious recipes for cooking game. Expertly cooked and explained.

The Wild Game Cookbook is a recipe book for aspiring chefs, hunters, and hands-on gourmets interested in the world of wild game. Rediscover this organic, sustainable, and versatile meat through delicious recipes that range from fine dining to everyday meals.

Gain insights on the handling and preparation of game, while joining two friends — chef Mikael Einarsson and hunter Hubbe Lemon — to learn about these natural food reserves and how this approach could help rebalance woodland areas.

About the Authors:

Mikael Einarsson is the chef of Brasserie Astoria in Stockholm. Einarsson has extensive culinary experience, having worked in a variety of kitchens. The Wild Game Cookbook is his fourth book and his first with gestalten.

Hubbe Lemon is a forester, hunter and game manager at Skebo mill in Sweden. He has been hunting and fishing since he was 10 years old, and spends time in the forest throughout the year. This is his first book.

A lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil's information comes directly through primary research; for this second edition, she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed: How to taste with focus and build a wine-tasting memory. Understand the subtle interplay of variety, vineyard, and vintner. What makes a great wine great? How oak affects flavour. The reason behind Champagne's bubbles. And, because of the author's unique voice, always entertained: "In great years Petrus is ravishing, elegant, and rich - lngrid Bergman in red satin." Or, describing a Riesling: "A laser beam. A sheet of ice. A great crackling bolt of lightning."

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The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.

Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.

Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.

Some wines are like people... they get better as they get older, pg. 64.

Sherry, the world's most misunderstood and underappreciated wine, page 437.

THE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines)

"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square Cafe Cookbook)

About the Author:

Called by Time magazine 'America's missionary of the vine,' Karen MacNeil is an American wine educator, consultant, and author, who has won every major wine award given in the English language. She is the creator and chairman of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in teh Napa Valley. Her articles on wine and food have been published in more than 50 magazines, including The New York Times, USA Today, and Town & Country. She was the wine correspondent on radio and television, and has created dozens of seminars for corporations. She lives with her family in St. Helena, California.

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Пролистать книгу The Wine Bible на Google Books.

With The Wine Game learn about wines from all over the world in this deluxe happy families game. With two decks of cards – one for red wines, one for whites – covering all the major wine-producing regions and some unexpected gems, this is the perfect way to dip in to the world of wine. Includes a booklet with brief descriptions of each region along with some tips on which labels to look out for.

About the Authors:

UK-based French artist Cassandre Montoriol’s traditional ink and crayon drawings are the toast of the fashion publishing world. Her expressive, hand-drawn aesthetic is reminiscent of travel diaries, fashion illustration and textile design. Zeren Wilson has spent 17 years in the wine trade, most recently selling wine to London restaurants, and now consults for restaurant wine lists. 

Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine.

To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today’s wine-growers and drinkers.

With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world’s most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.

"The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter

About the Authors:

Hugh Johnson is the world's pre-eminent writer on wine. First published in 1977, his Pocket Wine Book remains the world's bestselling annual wine guide. Its winning formula of insight, critical appraisal of the world of wine, plus valuable vintage news and wine recommendations has been often-imitated but never bettered.
With the publication of his first book, Wine, Johnson established himself at the age of twenty-seven as the most refreshing and authoritative voice on the subject. During the past four decades he has written books that have become landmarks on the subject, including his classic The World Atlas of Wine, co-authored with Jancis Robinson, his Wine Companion, first published in 2003, The Story of Wine and Hugh Johnson on Wine.
In his spare time he writes about gardening from his home in London.

Jancis Robinson is described by Decanter magazine as "the most respected wine critic and journalist in the world". Jancis writes daily for her website, jancisrobinson.com (awarded the first ever Wine Website of the Year accolade in the Louis Roederer International Wine Writers Awards 2010), weekly for the Financial Times, and bimonthly for a column that is syndicated around the world. But many know her best for her hugely admired reference books; in addition to co-authoring The World Atlas of Wine, she is editor of The Oxford Companion to Wine and co-author of Wine Grapes.
Critically acclaimed as the "woman who makes the wine world gulp when she speaks" (USA Today) and "our favourite wine writer" (Playboy), Jancis was the first person outside the wine trade to qualify as a Master of Wine, in 1984. She was awarded an OBE in 2003 by Her Majesty the Queen, on whose cellar she now advises.
In one week in April 2016 she was presented with France's Officier du Mérite Agricole, the German VDP's highest honour (the golden pin, presented by previous recipient Hugh Johnson) and, in the US, her fourth James Beard Award.

Time is the highly anticipated follow-up to the award-winning Gather. In it, Gill Meller distills the essence of his approach to food and cooking time spent in the kitchen, with good ingredients, makes for the best possible way of life.

Morning, daytime and night these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light to comfort and warmth.

Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla crème brûlée).

This is the best of modern British cooking, from the most exciting new voice in food writing.

Praise for Gill's previous book, Gather:

Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking... Beautiful writing, beautiful food, this is an exquisite book that I cannot stop reading. Nigella Lawson

My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking. Diana Henry

"Gill Meller's latest cookbook, Time, is poetic and romantic - a string of beautiful recipes guide you through the seasons.” - Yotam Ottolenghi, Guardian

"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. An intensely personal book, this brings you into his life and his kitchen. And as with his first book Gather, his recipes make me want to run headlong into the kitchen." - Nigella Lawson

"Producing a second book as good as your first ... is not easy, but this is every bit as good and, in fact, more approachable for the home cook. The recipes follow the curve of the day, from breakfast to dinner - hence the title - and you want to make them all... Meller constantly delivers the unexpected, though not just for the sake of novelty, and the recipes are never complicated." - Diana Henry, Sunday Telegraph