Кулінарія

Be ahead of the curve and get to know 100 of the most exciting rising-star chefs from around the world, as selected by 20 global culinary masters – featuring more than 300 recipes and 500 images

The international dining scene is a vast, ever-shifting landscape, and Today's Special is perfectly positioned to help readers to navigate it. Twenty of the globe's leading chef-curators – 10 men and 10 women – have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm.

Today's Special is packed with more than 300 recipes and 500 images celebrating finished dishes, chef portraits, restaurant interiors, and more.

The broad geographical reach of chefs and cuisines includes: Jeremy Chan of Nigeria-inspired Ikoyi London; Toyomitsu Nakayama of Toyo, Tokyo, Japan; Afro-fusion chef Dieuviel Malonga; Manoella Buffara of Brazil; New York-based British chefs Clare de Boer and Jess Shadbolt; and Slovenian chef Luka Košir.

About the Author:

Conceived and edited by Phaidon editors. 

Phaidon Editors are grounded in both academic and professional expertise in a diverse range of subjects including art, architecture, cookery, and design. Working with a broad and diverse panel of contributors from around the world, Phaidon Editors have created many of Phaidon's classic publications, including 30,000 Years of Art, The Fashion Book, The Gardener's Garden, and the Atlas of Brutalist Architecture.

Дізнайтеся про автентичну мексиканську кухню від всесвітньо відомого шеф-кухаря Енріке Ольвери (і представленого в документальних серіалах Netflix Chef's Table) у його першій книжці про домашню кулінарію

Енріке Ольвера — провідний талант на гастрономічній сцені, який переосмислив кухню своєї рідної Мексики, щоб отримати всесвітнє визнання, але його справжньою пристрастю є мексиканська домашня кухня.Tu Casa Mi Casa це ода Ольвери з Мехіко/Нью-Йорка кухням його батьківщини.

Він ділиться 100 рецептами, близькими йому до душі – основною колекцією основних мексиканських страв – і заохочує читачів у всьому світі включати традиційні та сучасні мексиканські смаки та інгредієнти у свій репертуар рецептів, незалежно від того, як далеко вони живуть від Мексики.

Про автора:

Енріке Ольвера відкрив Pujol у Мехіко у 2000 році. Серед його нагород: нагорода White Guide Global Gastronomy Award; 50 найкращих ресторанів Латинської Америки (№4); 50 найкращих ресторанів світу (№13, 25); та Премія Diners Club Lifetime Achievement Award Латинська Америка. Він керує трьома форпостами Eno, звичайного ресторану в Мехіко; Кріолло в Оахаці; Cosme в Нью-Йорку, а незабаром і в Лос-Анджелесі; і Атла в Нью-Йорку.

Революція в кулінарії

Sous vide — це кулінарна інновація, про яку говорять усі у світі їжі. У цій революційній новій кулінарній книзі Томас Келлер, найповажніший шеф-кухар Америки, пояснює, чому ця безпомилкова техніка, яка передбачає приготування при точних температурах, нижчих за кипіння, дає результати, яких не можуть отримати інші кулінарні методи. Вперше можна отримати короткі ребра, які тануть ніжно, навіть якщо їх приготувати середньої прожареності. Рибу, яка має невелике вікно готовності, легше обробити, а молюски залишаються соковитими незалежно від того, скільки часу вони стояли на плиті. Фрукти та овочі також приносять користь, зберігаючи колір і смак, зазнаючи чудових змін у текстурі.

Секрет sous vide полягає в тому, щоб визначити точну кількість тепла, необхідного для досягнення найвищих результатів. Роками проб і помилок Келлер і його шеф-кухарі проклали шлях до досконалості — і вони показують шлях у цій колекції ніколи раніше не публікованих рецептів із його знакових ресторанів — The French Laundry у Напа-Веллі та як такого в Нью-Йорку. Завдяки передмові видатного письменника-науки про їжу Гарольду МакГі та майстерній фотографії Дебори Джонс, яка сфотографувала бестселер Келлера The French Laundry Cookbook, ця книга стане обов’язковою для кожного кулінара та кожного, хто хоче підвищити ставку та відчути їжу на найвищому рівні.

Про автора:

Томас Келлер є автором The French Laundry Cookbook, 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.

Квінтесенцією французької кухні є скромний багет, але традиція випікання хліба в цій країні разом із варіаціями, засвоєними з інших світових культур, пропонує широкий репертуар. Зі вступом до історії французького хліба, інструкціями, які допоможуть домашньому пекарю вибрати правильні інгредієнти — сорти зерна та борошна, воду, сіль і закваску — ця книга докладно описує покрокові методи та основи приготування хліба: від подачі закваски, замішування та приготування тіста та випікання до понад 100 рецептів.

Вісімнадцять досвідчених пекарів, кондитерів або шеф-кухарів діляться солодкими та солоними рецептами, які створили завидну репутацію французької пекарні — від круглого хліба з оливками та орегано до хліба з місцевих сортів, як-от фугас або баскський талос. Нове покоління шеф-кухарів розробило оригінальні витвори, такі як чорний багет з кунжутом, булочка з чаю Матча, галети з гречки та морських водоростей, а також мед, інжир та жито з фундуком. Розділ, присвячений традиційним хлібам з усього світу, таким як лаваш, фокачча, бублики, грузинський хачапурі та норвезький полярний хліб, переосмислені у французькому стилі. Рецепти включають пеніс-сюрприз, крок-месьє, цибулевий суп із сирними грінками та такі десерти, як пейн-перду та куан-аман. Для кожного рецепту піктограми вказують на рівень складності, необхідний час, тип закваски та чи є рецепт безглютеновим.

Про авторів:

Марі-Лор Фрешет регулярно пише в кулінарних журналах, заснувала кулінарний фестиваль і є завзятим домашнім пекарем.
Валері Ломм – фуд-фотограф, яка регулярно працює для таких журналів, як Madame Figaro, Vogue, Travel in France, Saveurs, та Marie-Claire Idées.

Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing?

Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous.

Going vegan was the best decision Gaz Oakley ever made. Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn't feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt.

The emphasis in Gaz's 100 amazing vegan recipes is first and foremost on FLAVOUR. From Kentucky Fried Chick'n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the trad turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.

Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" Roast and Festive Nut Roast Wreath served with all the trimmings: "No Pigs" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings – all rounded off with spectacular dairy-free puds including Boozy Tiramisu and Creme Brûlée Tarts. There are vegan versions of mince pies, Pavlova and the traditional Christmas Pudding with Custard, and even a "cheese" board for afters! And it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ "Ribs" and Arancini, among many others, plus ideas for Boxing Day leftovers including Bubble & Squeak, Christmas Curry and Gyros. 

Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, Vegan Christmas offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.

About the Author:

Gaz Oakley is an exciting young chef who has worked his way up through professional kitchens from his teenage years. Wanting a healthier lifestyle, he decided to change his diet and go vegan. He took up the challenge of finding ways to make his food vibrant and tasty and the results were so impressive that he developed the Avant-Garde Vegan brand to showcase his recipes on Instagram and his vegan YouTube channel.

A unique collection of more than 60 vegetarian, vegan, and vegan-friendly hotels and bed & breakfasts from all over the world, made even more enticing by delicious recipes.

Even with the loveliest hotel room and a beckoning pool, the perfect vacation can be spoiled when the restaurant forces you to make a meal out of side dishes. For vegetarians and vegans, a hotel vacation suiting their culinary lifestyle can still be quite a challenge. But there are outstanding alternatives out there, you just have to find them! In 2011, travel writers Karen Klein, Thomas Klein, and Peter Haunert established VeggieHotels®, the world’s first network of entirely vegetarian and vegan hotels and inns, which now includes far more than 500 establishments around the globe. They added VeganWelcome® in 2015 as a hand-picked selection of particularly vegan-friendly hotels.

In addition to purely vegetarian-vegan hotels, more establishments are offering guests outstanding vegan cuisine alongside more conventional dishes, so the founders of VeggieHotels® responded to this trend in 2015 by expanding their selection of vegan-friendly accommodations with another new website called, VeganWelcome®. They shine a spotlight on wonderful places run with great love and enthusiasm that are paving the way for a kind of tourism based on ethical principles and sustainability. And their success shows just how right they were: today, more than 300 hotels and inns in over 60 countries are VeggieHotels® and VeganWelcome® members. Guests at these establishments can savor new and creative vegetarian and vegan cuisine that will satisfy even the most jaded palate. This volume introduces the best hotels from the VeggieHotels® and VeganWelcome® websites with gorgeous photos and detailed information on each property’s special features — from cooking classes to yoga retreats. From vegan surfing camps to luxury hotels, from exclusive Ayurvedic retreats to simple mountain chalets, and from Tuscan country estates to holistic wellness resorts on Bali, the hotels presented in the book are dream destinations for fans of plant-based sustenance — and a whole lot more. They are also highly recommended for anyone interested in a healthy diet and lifestyle as well as sustainable travel. Top chefs reveal their secret recipes as well, so your culinary getaway can continue long after you’ve returned home.

Every hotel presented in this book is unique, with a history entirely its own and often built on an intensely personal dream. In every establishment, guests come to enjoy new, creative, vegetarian, and vegan cuisines that will satisfy even the most selective gourmets.

 - P.E.A. Award 2017 in the category "Travel/Tourism"
 - With recipes that will make your mouth water just reading them

The perfect gift for anyone who cares as much about clean eating as they do about sustainable tourism

Very Merry Cocktails features more than 50 festive cocktail recipes.

This book has something for every holiday occasion, whether a kid-friendly cookie party, an elegant New Year’s Eve soirée, or a cozy night in for two.

Recipes range from timeless classics and classics with a twist, to party punchbowls and zero-proof libations.

• A perfect stocking stuffer year after year
• Includes both cocktails and mocktails
• Brimming with vibrant photography

Makeand enjoy seasonal drinks like like Hot Buttered Rum, the Holiday Bellini, ‘Tis the Season Sangria, and Foamy Mexican Hot Chocolate.

With just the right amount of Christmas kitsch, this is an essential collection for cocktail enthusiasts, holiday hosts, and anyone who loves the holiday season.

• Packed with festive drink recipes, this book makes for a great add-on gift, stocking stuffer, or seasonal hostess gift.
• Makes a lovely addition to a holiday-themed bar cart
• Perfect for people who love Christmas and holiday drinks, merrymakers looking to get in the holiday spirit, and entertainers and hosts
• Add it to the shelf with books like The Artisanal Kitchen: Holiday Cocktails: The Best Nogs, Punches, Sparklers, and Mixed Drinks for Every Festive Occasion by Nick Mautone; Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks by Maria del Mar Sacasa; and The Craft Cocktail Party: Delicious Drinks for Every Occasion by Julie Reiner.

About the Author:

Jessica Strand is a food writer and the author of numerous cookbooks, including Cooking for Two; Margaritas, Mojitos & More; and Kids in the Holiday Kitchen.

When it comes to boozy beverages, vodka is the undisputed king. From the Bloody Mary to the Moscow Mule, vodka is the alcoholic chameleon that is the base of many of the world’s most beloved cocktails. In Vodka: Shake, Muddle, Stir, Dan Jones introduces readers to some fun and classy ways to consume this cherished tipple.

Starting with the basic kit for your home bar, and following with the best vodka-makers on the planet, this book will have you shopping for your bartending tools like a pro. With more Martini and Cosmopolitan recipes than you can shake a cocktail shaker at, as well as a glut of amazing cocktails you have never even heard of, this is a collection that will enhance your drink repertoire forever.

Including recipes for DIY syrups, sours, infusions and more, Vodka: Shake, Muddle, Stir will show you just how versatile this timeless liquor is.

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. 

“An antidote to the veneer of perfectionism so often presented by books of its kind, Wabi-Sabi Welcome offers readers license to slow down and host guests with humility, intention, and contentment.” —Nathan Williams, founder of Kinfolk

Wabi-Sabi Welcome is sharing a pot of tea with friends. It is preparing delicious food to nourish, not to show off. It’s keeping a basket of cozy slippers at the door for guests. It is well-worn linens, bouquets of foraged branches, mismatched silverware, and heirloom bowls infused with the spirit of meals served with love.

In this lush entertaining manual, author Julie Pointer Adams invites readers into artful, easygoing homes around the world — in Denmark, California, France, Italy, and Japan — and teaches us how to turn the generous act of getting together into the deeper art of being together.

In this book, readers will find: unexpected, thoughtful ideas and recipes from around the world; tips for creating an intimate, welcoming environment; guidelines for choosing enduring, natural decor for the home; and inspiring photographs from homes where wabi-sabi is woven into daily living.

About the Author:

Julie Pointer Adams grew up in Santa Barbara, California, where backyard barbecues, perpetually open doors, and picnics at the beach strongly shaped her sense of what intimate, casual entertaining should be. A background in the studio arts and literature led her to pursue a master of fine arts in environment design, specifically exploring how spaces can better connect us and provide a sense of belonging — especially through sharing our homes and eating together. Having developed and managed Kinfolk magazine's original dinner and workshop series alongside editor Nathan Williams for several years, Julie has planned, hosted, and overseen hundreds of both small and not-so-small gatherings all over the world. Julie currently resides in Santa Barbara with her husband, Ryan, in a tiny, light-filled artist's studio, where they love to cook together, take photographs, host friends, and lounge in the sun.

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Пролистать книгу Wabi-Sabi Welcome: Learning to Embrace the Imperfect and Entertain with Thoughtfulness and Ease на Google Books.

Today’s most important question: What the F*@# should I drink? It’s all covered here!

We’ve all been there: you come home from a long day and just want to have a drink-but which drink? There are so many options, how do you decide? What the F*@# Should I Drink? has the answer!

The follow-up to the wildly successful and deliciously offensive What the F*@# Should I Make for Dinner?, What the F*@# Should I Drink? provides over 75 recipes for everything from a Sidecar to a Moscow Mule to whatever the f*@# a Caipirinha is. They’re easy to mix and even easier to drink, and soon you’ll forget the original question.

With a “choose your adventure” style recipe guide-don’t like the recipe in front of you? Choose another!-and wonderfully offensive directions, What the F*@# Should I Drink? is f*@#ing fantastic, and it will make you feel f*@#ing fantastic too.

About the Author:

Zach Golden is a writer and director in the Catskill Mountains. He lives with his wife Sara and dog Oscar, both of whom are allowed on the furniture.

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Пролистать книгу What the F*@# Should I Drink? The Answers to Life's Most Important Question of Your Day (in 75 F*@#ing Recipes)

If dinnertime has you cursing up a storm, this cookbook of 50 profane and delicious dishes will get you off your indecisive a** and into the f*@#ing kitchen!

Derived from the incredibly popular (and totally addictive) website, WhatTheFuckShouldIMakeForDinner.com, this “choose your own adventure” style cookbook provides quick and easy solutions for the nightly conundrum. Every page is a new (and easy) meal, with enough pizzazz to keep you interested. Don’t like the recipe? Simply choose another page for a new f*@#ing idea! Making choices is hard, so let this book do it for you with 50 solid meal ideas and a side of salty language for meat-eaters and vegetarians alike, such as:

- Scallop Ceviche
- Grilled Skirt Steak with Chimichurri
- Red Flannel Hash
- Vegetarian Cassoulet

Never hem and haw over what to make for dinner again! What the F*@# Should I Make For Dinner? is the perfect gift for anyone who loves food, and will become your go-to guide to save you from headache, hunger, and your own wishy-washy self.

About the Author:

Zach Golden is a writer and filmmaker. He started www.WhattheFuckShouldIMakeforDinner.com in 2010, and is the author of What the F*** Should I Make for Dinner?, What the F*** Should I Drink?, and What the F*** Should I Do with My Life? He lives in the Catskills Mountains far away from people.

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Пролистать книгу What the F*@# Should I Make for Dinner? The Answers to Life’s Everyday Question (in 50 F*@#ing Recipes)

In the footsteps of bestsellers Where Chefs Eat and Where to Eat Pizza - where the best bartenders go for the best drinks

Where Bartenders Drink is THE insider's guide. The best 300 expert drink-makers share their secrets - 750 spots spread across 60 countries - revealing where they go for a drink throughout the world when they're off-duty. Venues range from late-night establishments and legendary hotel bars to cosy neighbourhood 'locals' - and in some surprising locales. The 750 expert recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It's the only guide you need to ensure that you get the best drinks in the most memorable global locations.

Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer.

Jeppe Jarnit-Bjergsø, arguably the world's most knowledgeable person about global craft beer and breweries, has surveyed experts from across the globe to create the ultimate guide to beer.

With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it.

Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

About the author:

Jeppe Jarnit-Bjergsø is the gypsy brewer behind the global beer company Evil Twin Brewing, which is opening its first permanent brewery in Queens, New York, in 2018. He is the former beer director of Noma in Copenhagen and opened Tørst beer bar in Brooklyn. He is also co-author of Food & Beer, published by Phaidon in 2016. Jarnit-Bjergsø is from Denmark and lives in New York City.

For many of us, eating out is one of the supreme pleasures in life. For the eateries profiled here, every decision is deliberate and a part of the whole brief - from interior graphics and signage, to menu, packaging and utensil design. Whet My Appetite presents the crme de la crme of recent design for restaurants that are pushing the boundaries of taste.