Кулінарія

Make everyday meals more exciting with the No. 1 bestselling cookbook, featuring 120 exciting and tasty new recipes

Jamie has done his research to find out exactly what we, as a nation, love to eat.

He's taken 18 of our favourite ingredients and created 7 new, easy and delicious ways to cook them.

We're talking about those meal staples we pick up without thinking - chicken breast, salmon fillet, mince, eggs, potatoes, broccoli, mushrooms, to name but a few.

Jamie will share 7 achievable, exciting and tasty ways to cook each of these hero foods, requiring minimal time, effort and a maximum of only 8 ingredients.

Jamie's fun, delicious and nutritious recipes include:

· Crispy Salmon Tacos
· Prosciutto Pork Fillet
· Pepper & Chicken Jalfrezi
· Mushroom Cannelloni
· Beef & Guinness Hotpot
· Broccoli & Cheese Pierogi

With everything from fakeaways and traybakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen.

Discover 7 Ways, the most straight-forward cookbook Jamie has ever written.

About the Author:

Jamie Oliver is a global phenomenon in food and campaigning.

During a 24-year television and publishing career he has sold nearly 50 million books worldwide, and his TV series are watched by millions of people around the globe. His portfolio of successful restaurants now spans 22 countries around the world across 70+ restaurants, and his growing range of quality food and kitchen products features everything from pans and utensils to pasta, ready-to-eat grains, curry pastes, and much more. As a result, Jamie has inspired a generation to enjoy cooking fresh, delicious food from scratch.

Jamie has now published 26 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest cookbook One was Jamie's most pre-ordered book ever.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.

Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the tender age of eight. After leaving school he began a career as a chef that took him to the celebrated River Café, where he was famously spotted by a television producer and the Naked Chef was born. Through his campaign team, and working alongside youth movement BiteBack 2030, Jamie is on a mission to inspire and enable more people to experience the joys and benefits of cooking and enjoying nutritious, sustainable and balanced meals. This desire to make food fairer for all sits at the heart of Jamie's company-wide goal of creating a happier, healthier world through the joy of food.

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Пролистать книгу 7 Ways: Easy Ideas for Your Favourite Ingredients на Google Books

The best of Tokyo cuisine and culture, from AM to PM.

A Day in Tokyo is a culinary journey through one of the world's most vibrant cities.

From the bustling streets of Shinjuku to the hidden corners of Ueno, this book takes you on a delicious food adventure from breakfast through to dinner, showcasing the diverse tastes and ingredients of Japanese cuisine. Start the day with unbelievably fluffy Funwari Hottokeki, dive into some Tokyo-born Yakisoba Pan for a much-earned midday break and end the night with crunchy and tender Tonkatsu.

Capture the delicious flavours of Tokyo at home with 70 recipes and insider tips on where to find the best local eats. A Day in Tokyo is the ultimate book for food and travel enthusiasts.

About the Authors:

Brendan Liew and Caryn Ng have spent more than a decade travelling to Japan, traversing its cities and rural countryside to explore, learn and live the local culture and cuisine. In 2016, they established a pop-up Japanese restaurant, Chotto, in Melbourne, bringing traditional ryokan-style breakfasts to the city. The cafe transported diners to Japan on a cultural and culinary journey spanning old and new, inspired by everything from countryside dinners on the Nakasendo trail, to the food of Japan's far north and deep south, and the animated feasts of Studio Ghibli.
A chef by training, Brendan has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specialising in kappo and modern kaiseki cuisine.

Дизайнерка та законодавиця стилю Даніель Роллінз запрошує читачів приєднатися до неї вдома, щоб ознайомитися з початком стильного життя та розваг.

Даніель Роллінз відома своїм елегантним стилем. У своїй другій книзі вона запрошує читачів у свій світ і показує їм, як створити чудовий стиль вдома в кімнатах, спеціально створених для зустрічей, вечірок, коктейльних годин, вечерь та затишних вечерь.

Подорожуючи кімната за кімнатою по будинку, Роллінз ділиться практичними порадами та натхненням для дизайну. Спираючись на свій досвід досвідченої господині та відомої дизайнерки, Роллінз пропонує посібник з найкращого життя, що ґрунтується на функціональності та основах дизайну, які підтримують гарний настрій у будинку: першочергове значення корисного планування поверху у створенні просторів, в яких люди дійсно живуть та використовують; необхідність організації для красивого, безстресового сервірування столу та розваг; та створення яскравих та веселих кольорових схем, які плавно переходять з кімнати в кімнату. Книга також включатиме понад десяток розважальних подій та оформлення столу, включаючи великодній бранч у саду, вечерю зі смаженою куркою у формі "шведського столу" та різдвяну вечерю при свічках у вітальні. З порадами для вишуканого життя, від організації вашої порцелянової комори до сервірування незабутнього столу, ця книга є оспівуванням сили відкриття вхідних дверей та запрошення людей до себе.

Про авторів:

Вечірки та інтер'єри Даніель Роллінз з'являлися в багатьох журналах, включаючи Architectural Digest та Veranda, а також в Інтернеті та на телебаченні. Вона брала участь у Kips Bay Show House та Hampton Designer Showhouse і мала багато співпраць з провідними дизайнерськими будинками галузі. Її однойменна капсульна колекція одягу зараз доступна онлайн, у вибраних бутиках, а також на тимчасових виставках та покази. Мати трьох дорослих дітей, вона мешкає в Палм-Біч та Атланті.

Майлз Редд — відомий дизайнер інтер'єрів, який був представлений у списках AD100 та Elle Decor's A-List.

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Погортати книгу A Home for All Seasons: Gracious Living and Stylish Entertaining

Art meets food in this sublime celebration of thirty years of cooking and hosting at The Arniano Painting School in Tuscany

There are many farmhouses in Tuscany, but few are quite so magical as Arniano. It is here, in this 18th-century podere, that Amber Guinness grew up and learned to cook. And it is here that she established The Arniano Painting School, a residential painting course and immersive art and food experience.

'As I look through the recipes and think about the common thread that binds them, I realise that they all exemplify a fundamental principle of Italian home cooking. Which is that simplicity - and keeping ingredients as close to their original form as possible - leads to the most delicious and rewarding food. The beauty of Italian cooking is that it is not about fancy sauces or preparation techniques. Rather, it is about bringing out the best in what you are cooking, through patience, constant tasting and the development of flavour - sometimes using nothing but some olive oil and salt.'

Filled with recipes for classic dishes and cocktails, feast curation, seasonal menu suggestions and notes on an Italian pantry and wines, A House Party in Tuscany will transport you to the Tuscan countryside and bring the conviviality of Arniano to your table.

About the Author:

Amber Guinness was born in London and grew up in Tuscany. She studied history and Italian literature at the University of Edinburgh, working as a cook in both London and Italy in her spare time. In 2014, she co-founded The Arniano Painting School, a residential painting holiday designed to breathe life back into Arniano after her father's death. These artists' retreats are centred around creativity and food, and have been featured in The New York Times, House & Garden and various other international magazines. Amber now lives in Florence. A House Party in Tuscany is her first book.

Де середземноморська дієта зустрічається з дизайном: ця кулінарна книга живить ваші смакові рецептори, ваші очі та вашу радість життя.

Села на пагорбах, незаймані бухти, лаванда, виноградники та ніжне сонце. Запах трав у повітрі. Протяжні аперитиви на терасах. Прованс - це свято для почуттів, яке є втіленням французького мистецтва повільного життя. У його центрі завжди є стіл.

У цій книзі кухарка Полін Шарден ділиться своїми смачними, корисними та, що найголовніше, простими рецептами. Використовуючи сезонні фрукти та овочі з її місцевого ринку та її саду, кухня Шарден сягає корінням у Середземномор’ї, але присмак її подорожей по світу. Це більше, ніж просто кулінарна книга. Володіючи гострим почуттям дизайну, Шарден знає, що око робить перший укус.

A Spoonful of Sun дарує нам також естетичні насолоди, проводячи нас навколо будинку, який Шарден створила для себе, у чарівне оточення її провансальського дому та повертається до найважливішого: їжі на столі.

Про автора:

Полін Шарден – французький креативний директор, кулінарний експерт, стиліст і фотограф. Про її роботу та спосіб життя писали такі видання, як MilK Magazine, AD або Ignant. Вона живе в Провансі, в будинку, який спроектувала разом зі своїм партнером.

A groundbreaking book that is at once a travelogue, a maker’s guide to vinegar, and a compilation of recipes from many of the most creative chefs working today

Winner of the IACP Cookbook Award for Culinary Travel

In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. 

This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. 

Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.

About the Author

Michael Harlan Turkell is an award-winning food pho­tographer and cookbook author. He has photographed many prominent chefs’ cookbooks and hosts The Food Seen podcast on Heritage Radio. He lives in Brooklyn, New York.

Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know.  Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.

Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement.  Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog.

Game and fish include:
Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.

About the Author:

Chef Jesse Griffiths embodies the forefront of the new hunting-cooking movement.  He has gained national praise for his strictly local butcher shop and supper clubs (Bon Appetit, Food & Wine, Country Living, Garden & Gun) and his series of practical hunting schools are the first of their kind.  In less than a year, they have drawn students from around the country and have gained attention from The New York Times, Texas Monthly, and others. Jesse was nominated as Food & Wine's The People's Best New Chef in 2011, and is the owner and chef of Dai Due with his life/work partner, Tamara Mayfield.  The couple received Austin's Local Hero award in 2010. Jody Horton is an Austin-based food and lifestyle photographer. His work has appeared in Garden & Gun, Esquire, Food & Wine, Southern Living, Texas Monthly, and the New York Times. He is a frequent contributor to Texas Monthly, Garden & Gun, Edible Austin, and Southern Living. Andrew Zimmern, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel's hit series Bizarre Foods with Andrew Zimmern.

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Пролистать книгу Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish

80 stunning recipes and inspiration for how to host and bake for the ultimate afternoon tea party with instruction from master patissier Will Torrent.  

Arranged by season, and with extra chapters on a Classic afternoon tea and a Showstopper afternoon tea, Will showcases his no-nonsense approach to the techniques involved in patisserie, baking, chocolate work and serving savoury dishes. Beautifully illustrated and an invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels: The Ritz; The Dorchester; The Gramercy Tavern; The Berkeley; Harrods and Raymond Blanc's Les Manoir aux Quat'Saisons. Starting with a brief history of British afternoon tea, Will then offers up recipes for jams, spreads, butters and curds – everything you might need to serve with an afternoon tea. Recipes include Smoked Salmon & Whipped Cream Cheese sandwiches, Cherry & Almond Bakewell Tarts and Fruited Scones; as well as more adventurous offerings of Prosecco, Lime & Mint Jellies and Lemon & Lime Matcha Tea Friands.

About the Author:

Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and Gary Rhodes, as well as at Claridges, The Dorchester, The Fat Duck and The Lanesborough. In addition, his TV appearances include BBC’s Sweet Baby James and Ready Steady Cook, Channel 4’s Food Fight Club and Sunday Brunch and ITV’s This Morning. He is a Consultant Pastry Chef to Waitrose and has been profiled extensively by the British press, including the Guardian. For Ryland Peters & Small, he is also the author of Pâtisserie at Home.

Alicia Rountree's debut book is a refreshing guide for achieving harmony and health in your life, showing readers how to create casual gatherings as well as daily rituals to enhance their well-being.

Inspired by the colors and textures of her tropical roots, Alicia Rountree shares her carefree lifestyle in her paradisiacal home in Mauritius--from a picnic on a sandbank to a sunset dinner on the beach and quiet time at home sipping tisanes. Her refreshing entertaining style is shown at her family's beach retreat and colonial stone homes as well as on deserted beaches. Chic tabletops are dressed up with a mix of heirloom and contemporary tableware, palmiers are worked into table decor, and fresh herbs or flowers are tucked in napkin rings fashioned from twine. Throughout Alicia also offers advice to promote wellness in daily life, such as energizing recipes including a lemongrass tonic, avocado toast, and nourishing dal. Vases full of vibrant blooms, such as bird-of-paradise and palm fronds, are used to create a serene decor. For the style-conscious and health-minded, Alicia's outlook is uplifting.

About the Author:

Multifaceted entrepreneur--nutrition/wellness coach and swimwear designer--and Wilhelmina model Alicia Rountree has been inspired by her childhood home in Mauritius, an island in the Indian Ocean. Rountree was a cofounder of the New York City restaurant Tartinery in 2010. In 2019 her eco-friendly swimwear line, Alicia Swim, launched, and her collections of bed linens and towels and a tabletop line are next. Glenda Bailey is the editor-and-chief of Harper's Bazaar. Dewey Nicks is a photographer and film director whose work has appeared in magazines such as Vogue and GQ. Nicks has also created advertising images for clients such as Ralph Lauren.

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Пролистать книгу Alicia Rountree Fresh Island Style: Casual Entertaining and Inspirations from a Tropical Place на сайте издательства.

Монографія особистого шеф-кухаря та перша книга всесвітньо відомої шеф-кухарки Ани Рош з ресторану Hiša Franko у Словенії

Розташована поблизу італійського кордону у віддаленій долині Соча в Словенії, біля підніжжя гір та біля бірюзової річки, повної форелі, Ана Рош розповідає історію свого життя. Через есе, спогади, рецепти та фотографії вона ділиться ідилічним пейзажем, який її надихає, багатством сезонних інгредієнтів від місцевих збирачів, історіями про риболовлю та дослідження, а також еволюцією своєї винахідливої ​​та вишуканої їжі в Hiša Franko, де вона підняла словенську кухню на новий рівень та стала впливовою у світовому кулінарному ландшафті.

Про автора:

Ана Рош — шеф-кухар Hiša Franko, дегустаційного ресторану в Словенії. Давно походячи з родини свого чоловіка, вона очолила кухню у 2000 році. У 2019 році вона посіла 38 місце у списку «50 найкращих ресторанів світу», який назвав її найкращою жінкою-кухарем світу у 2017 році. Епізод про Рош з'явився у другому сезоні документального серіалу Netflix «Стіл шеф-кухаря», що отримав нагороди.

Kick off the evening as the Italians do, with these recipes for drinks and small dishes from the best bars and restaurants of Venice, Milan, Turin, and beyond. Aperitivo takes the reader on a spirited ride through this cocktail culture, covering variations on all the classics including the Negroni, the Bellini, and the spritz and stopping at the chicest bars that have elevated this ritual to an art form. Many of the drinks are structured around vermouths and other botanical-infused liqueurs, which offer a new world of complex flavors. They yield enticingly simple cocktails that refresh — without stunning the palate (thanks to a lighter alcohol content). But Aperitivo is just as much about the food because in Italy, drinking and eating go hand in hand. Recipes feature fried sage leaves, oven-roasted eggplant, and carbonara tramezzini, as well as many delicious riffs on crostini, frittata, and focaccia. Whether planning a party or just having a friend over for a quick drink, Aperitivo brings a whole new spirit of conviviality and true Italian style to the occasion.

About the Authors:

Marisa Huff is a James Beard–nominated writer whose work has appeared in La Cucina Italiana, Wine & Spirits, and The Art of Eating. She lives in Padua with her husband. Joe Bastianich is an American restaurateur, TV personality, and author of Restaurant Man. He is the coowner of the Batali & Bastianich Hospitality Group as well as Eataly throughout the Americas. Andrea Fazzari is an international photographer who specializes in portraiture, travel, and the culinary world. Her work has appeared in Travel + Leisure, Departures, and Saveur. A seasoned world-traveler and consultant, she resides in Tokyo.

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Пролистать книгу Aperitivo: The Cocktail Culture of Italy

Bricia Lopez and Javier Cabral, the James Beard Award–nominated authors of Oaxaca, are back with the first major cookbook about how to create asada — Mexican-style grilled meat — at home.

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community — all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles.

With Asada: The Art of Mexican-Style Grilling, Mexican food authorities Bricia Lopez and Javier Cabral offer more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and also inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

About the Authors:

Bricia Lopez and Javier Cabral coauthored Oaxaca. Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. She is the coproprietor of Guelaguetza. Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.

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Пролистать книгу Asada: The Art of Mexican-Style Grilling на Google Books.

Аннет Джозеф ділиться рецептами чарівного регіону Луніджана в Тоскані, які були розроблені в її середньовічній фортеці Ла Фортецца. Це перша книга про кухню цього важливого регіону повільного харчування.

Луніджана — це суворий, гірський регіон Тоскани, оточений узбережжям Лігурії та Емілією-Романією, кухня якого сформувалася завдяки його самобутньому ландшафту та розташуванню. Авторка та стилістка Аннет Джозеф придбала та відреставрувала приголомшливу середньовічну фортецю, влучно названу La Fortezza (“The Fortress”)), у цьому маловідомому районі. Захоплена багатою кулінарною спадщиною та традиціями Луніджани, Джозеф шукала автентичні та традиційні страви від найкращих шеф-кухарів, домашніх кухарів та постачальників повільного харчування в регіоні. У цій книзі представлені ці сільські рецепти, деякі з яких використовуються вже століттями.

Кухня Луніджани поєднує смаки як узбережжя, так і гір, і черпає натхнення з сусідніх регіонів. Вона є домівкою для унікальних інгредієнтів, таких як каштанове борошно, а її страви часто досі готуються стародавнім способом. Луніджана також визнана ЮНЕСКО сталим регіоном, а рецепти Джозефа підкреслюють практики повільного харчування, такі як закупівля сезонних інгредієнтів у місцевих виробників.

Захопливі фотографії Девіда Лофтуса підкреслюють красу кухні та сільської місцевості Луніджани, а також казкові виноградники, сади та город Ла Фортецца. Ця книга — неймовірна кулінарна та візуальна подорож у невідкритий регіон Італії, обов'язкова для кожного, хто любить італійську кухню та культуру.

Про автора:

Аннет Джозеф — авторка та експертка з розваг, кулінарії, стилю та дизайну. Її рецепти та ідеї для вечірок були представлені в Southern Living, Harper’s Bazaar та Elle Decor. Девід Лофтус — нагороджений та всесвітньо відомий фотограф їжі та стилю життя.

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Погортати книгу At the Table of La Fortezza: The Enchantment of Tuscan Cooking from the Lunigiana Region

Here's a cookbook destined to be talked about this season, rich in techniques and recipes epitomising the way we cook and eat now.

Bar Tartine, co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt, is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorisation, but not description: Everything is made in-house and layered into extraordinarily flavoursome food. Helmed by Nick Balla and Cortney Burns, it draws on French traditions, time-honoured processes (such as fermentation, curing, pickling) and a core that runs through the cuisines of Central Europe, Japan and Scandinavia to deliver a range of dishes from appetizers through main courses to desserts. With more than 150 photographs, this highly anticipated cookbook is a true original.

About the Authors:

In 2011, Burns joined co-chef Nick Balla at Bar Tartine, where the duo cooked bold and innovative dishes that earned national acclaim. The pair wrote their first cookbook together in November 2014, Bar Tartine: Techniques and Recipes (Chronicle Books), which won a James Beard Foundation Award in the “Cooking from a Professional Point of View” category and an IACP Award in the “Chefs and Restaurants cookbook” category.

With charming original illustrations, this book celebrates fifty of the Big Apple’s storied taverns, legendary dives, and bars and the drink recipes that will inspire you to become a regular.

For cocktail enthusiasts and those seeking the most real New York watering holes, this is a comprehensive guide to the city’s legendary bars, taverns, and dives across all five boroughs, featuring stories, insider tips, and delicious cocktail recipes.

From McSorley’s in the East Village and the West Village’s Ear Inn, to Bohemian Hall and Beer Garden in Astoria, Queens, and Fort Defiance in Red Hook, Brooklyn, this book spans New York’s five boroughs, each entry combining an intoxicating mix of history, local color, and city lore. It includes tips like the best times of day to visit, or whether to choose bar or table, along with signature cocktail recipes, and witty sidebars on topics such as day drinking versus night drinking. Painting an intimate picture of each featured place accompanied by charming illustrations, this book stands out from typical New York City guidebooks on the market and will interest New York City tourists and natives alike, as well as cocktail enthusiasts and general bons vivants.

About the Author:

John Tebeau is a Brooklyn-based artist and writer. His drawings, paintings, and prints have been shown in New York, San Francisco, and New Orleans. He began a series of bar illustrations in 2013 out of an appreciation of architecture and community gathering places, later reporting on and writing about what made those bars special. Tebeau also works as a bartender at one of New York’s great neighborhood bars, Fort Defiance in Red Hook, Brooklyn.

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Пролистать книгу Bars, Taverns, and Dives New Yorkers Love: Where to Go, What to Drink