Кулинария

Eddie Muller — host of TCM’s Noir Alley, one of the world’s leading authorities on film noir, and cocktail connoisseur — takes film buffs and drinks enthusiasts alike on a spirited tour through the “dark city” of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore.

Eddie Muller’s Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you’ve seen In a Lonely Place and wondered what’s in a “Horse’s Neck” — now you’ll know. If you’re watching Pickup on South Street you’ll find out what its director, Sam Fuller, actually drank off-screen. Didn’t know that Nightmare Alley’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a “Sailor Beware,” an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop.

​Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema’s most popular genre.

About the Author:

Eddie Muller, aka the "Czar of Noir," is the host of TCM's Noir Alley, and the prolific author of novels, biographies, plays, films, and movie histories, including Dark City: Revised and Expanded Edition and the children's book Kid Noir. He also programs and hosts the Noir City film festival series, curates museums, and provides commentary for television, radio, and DVDs. As founder of the Film Noir Foundation, Muller has been instrumental in restoring and preserving dozens of lost noir classics. He resides in the San Francisco Bay Area in California.

A beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful essays on eating flowers by leading voices

This stunning guide to edible flowers -- conceived by Monica Nelson, the founding creative and photo director of the influential journal Wilder Quarterly, and Adrianna Glaviano, a noted food and lifestyle photographer -- is packed with information and features lush original photography.

Organizing more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower's Latin name, its general flavor profile, its origins, and which parts of the plant are edible, all accompanied by a vibrant photographic portrait. Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.

About the Authors:

Monica Nelson is a writer and graphic designer in New York. She has developed strategic visual narratives for publications, cultural institutions, and brands, among them Gap, Kate Spade, and Levis, working with over 100 photographers--some emerging, some Magnum. She was the founding creative and photo director of Wilder Quarterly, which fostered a floral-drenched view of the natural world.

Adrianna Glaviano is a photographer who collaborates with magazines and brands to shoot interiors, food, travel, art, architecture, and fashion. She is currently working on the forthcoming cookbook Green with artist Laila Gohar, to be published by Apartamento Studios. Other selected clients include Wall Street Journal, Apartamento, PIN-UP, The Gourmand, Wallpaper*, AD France, Casa Vogue, Swiss Airlines, and T Magazine.

________

Пролистать книгу Edible Flowers: How, Why, and When We Eat Flowers

Every recipe from the last seven years of the world's most creative restaurant

elBulli 2005-2011 is the catalogue raisonné of elBulli, which was widely regarded as the world's best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted "Best Restaurant in the World" by a panel of 500 industry professionals, elBulli was at the forefront of the restaurant scene from when Ferran Adrià became a sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world.

elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre-desserts, desserts and morphings.

The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward.

Beautifully presented in an elegant Perspex slipcase, these comprehensive volumes allow unprecedented access to the genius of Ferran Adrià and the creativity that made elBulli legendary. An essential addition to the shelves of anyone interested in modern gastronomy, this is the last chance to uncover the secrets of the world's most-innovative kitchen, now closed forever.

About the Author

Ferran Adrià joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded - and imitated - around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli's closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant. The foundation is due to open in 2015.

Juli Soler worked in the dining rooms of many restaurants in Spain before joining elBulli as a restaurant manager in 1981. As well as hiring Ferran Adrià, he brought the front of house service to a standard never before seen in Spain. He is also a great authority on wine.

Albert Adrià joined elBulli in 1985 and quickly developed a passion for pastry. He was the creative director of the elBulli workshop, as well as being responsible for the sweet world. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona; Tickets, a tapas bar and restaurant, and 41°, a cocktail bar, both to great acclaim.

Vegetarian diets range from flexitarian to lacto-ovo vegetarian to vegan, and this exhaustive encyclopedia contains dishes to delight the whole family.

Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients ― from fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From Shiitaki, bok choy, and cashew fried rice to Palaak paneer; from Fennel tortilla to Pumpkin, red onion, and walnut kibbé; and from Passion fruit and pomegranate pavlova to Hazelnut maple syrup tarts, recipes are organized by main ingredient, graded for difficulty, and include ten “challenge” recipes contributed by international Michelin star chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions and seasonality charts, with illustrated guides to staple ingredients.

The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.

Let Jamie show you how creating healthy meals can be easy, delicious and fun in Everyday Super Food, the perfect way to boost your nutrition in 2022

No matter how busy you are, eating healthy food the Jamie way is both simple and achievable, making it super easy to choose exactly the kind of meals that suit you.

Divided into chapters on Breakfasts, Lunches, Dinners, Snacks & Drinks, Everyday Super Food ensures that every meal is both nutritionally balanced and deliciously filling.

Create your dream healthy food day with . . .
- SMOOTHIE PANCAKES with berries, banana, yogurt and nuts for breakfast
- TASTY FISH TACOS with game-changing kiwi, lime and chilli salsa for lunch
- GRIDDLED STEAK with peppers and herby-jewelled tabbouleh for dinner
- RAW VEGAN FLAPJACKS or HOMEMADE NUT-BUTTERfor snacking

In Everyday Super Food, Jamie's done all the hard work for you - all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.

In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about eating healthily.

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.

___________

Пролистать книгу Everyday Super Food: Jamie Oliver на Google Books

New York Times bestseller
Winner of the IACP Cookbook Design Award

This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious — no, f*cking amazing — food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.

Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

About the Author:

Action Bronson is a rapper, chef, and the television host of Vice’s “F*ck, That’s Delicious.” Born Ariyan Arslani to an American Jewish mother and an Albanian Muslim father, he grew up in Flushing, Queens, one of the most diverse zip codes on earth, and a fantasyland for culinary influences. For ten years after attending culinary school in Manhattan, Action cooked for a living, until he broke his leg at work in the kitchen. During the downtime he started working harder on recording his mix tapes — under the superhero stage name of Action Bronson — and a hobby became a career.

Action is now a real rap star — recognized everywhere from the metal bars of Copenhagen to canal-side cafes in Venice — and is signed to Atlantic Records/Vice Music imprint and managed by Shady Records’ founder Paul Rosenberg. Action’s debut album, “Mr. Wonderful,” was released in 2015.

Rachel Wharton is an award-winning food writer and editor based in New York City. Formerly the features food writer for the New York Daily News and the deputy editor of Edible Manhattan and Edible Brooklyn, Wharton now freelances for publications such as The New York Times, Saveur, Everyday with Rachael Ray, and the Wall Street Journal. Most recently, Wharton was the co-author of DiPalo’s Guide to the Essential Foods of Italy, The Good Fork Cookbook, Back to the Kitchen with Freddie Prinze, Jr., and the illustrated guide Food Anatomy. She also wrote and edited The Edible Brooklyn Cookbook.

Winner of Fortnum & Mason Cookery Book of the Year 2021

FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.

Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land.

So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

About the Authors:

Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.

Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.

Tara Wigley spent a decade working in publishing – at the Abner Stein Literary Agency in London and then Simon & Schuster – before going to cookery school in Ireland when her twins were 18 months old. She met Yotam Ottolenghi in 2011 and has been writing in collaboration with him ever since. She began by developing, testing and writing recipes for Yotam’s weekly column in the Guardian magazine and his longer monthly column, in 2017, for the New York Times. Plenty More. NOPI: The Cookbook, SWEET and Ottolenghi SIMPLE were all written with Tara.

____________

Пролистать книгу Falastin: A Cookbook на Google Books

Serve up comfort classic recipes for casual weekends with family and friends.

Farmhouse Weekends is the cookbook for anyone who daydreams of country life. Prepare meals and experiences to enjoy in the easy companionship of family and friends--everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages. Each chapter provides recipes inspired by author Melissa Bahen's weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers' market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day. You'll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: 65 recipes to entertain and enjoy good company all year round.

About the Author:

Melissa Bahen started Lulu the Baker in 2008, a popular online source for recipes, projects, and snapshots of modern country life. Since then, she has published Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast, and her modern farmhouse kitchen has appeared in Rachael Ray Everyday, Better Homes & Gardens, Belong Magazine, Taproot Magazine, Eugene Magazine, and Cloth Magazine. She is a recipe and project developer for online brands, including Canada Dry, Albertsons, Hidden Valley Ranch, and many more. She lives with her husband, four children, and many animals on her farm in western Oregon.

Follow Farmlife on the path from farm to table: whether handmade goat cheese, hearty meatballs, or fresh honey, there is a culinary connection between a plot of land and your plate of food.

Farmers, chefs, beekeepers, florists, food activists and foragers from different parts of the world tell their stories and share their dishes. Recipes pair with anecdotes and illustrations; be it Tom Mountz of Happy Cat Farm telling a tale of heirloom seeds in Pennsylvania, Edgmere Farm in New York transforming the concrete plot of a once abandoned parking lot into a lush organic farm, or the chefs at Stedsans creating a masterpiece of a meal in a sustainable kitchen without electricity in the woods of Sweden, Farmlife offers a story for every palate. 

.About the Authors:

Co-edited by Cecilie Dawes, of Norway’s esteemed Food Studio, Farmlife celebrates the joy of growing plants and raising beasts alongside meaningful agriculture and intentional ways of growing and preparing our food.

What is the most unforgettable place you’ve ever taken a refreshing sip of a cold beer? 

In Fifty Places to Drink Beer Before You Die, Chris Santella explores the best destinations to crack open a cold one, reflect on the day, and take in the scenery. 

The book features the world’s top locations for imbibing, from beautiful landscapes to beer festivals, breweries, classic drinking establishments, and brand-new, under-the-radar spots. With a mix of national and international places to visit — Asheville, Denver, Prague, Munich, Vienna, and more — as well as firsthand accounts from contributors such as Jim Koch (founder of Boston Brewing Company/ Samuel Adams) and Joe Wiebe (author of CraftBeer Revolution), this book will make you want to trek to each must-see destination. 

Packed with beautiful, vibrant photographs that bring each locale to life, Fifty Places to Drink Beer Before You Die will leave you craving barley and hops and eagerly planning your next trip.

About the Author:

Chris Santella is a regular contributor to the New York Times, the Washington Post, and Trout. His work has also appeared in The New Yorker, Travel + Leisure, and the Wall Street Journal. Santella is the author of 12 other titles in the Fifty Places series, as well as Fifty Favorite Fly-Fishing Tales, Why I Fly Fish, The Tug is the Drug and Cat Wars (with Dr. Peter Marra). 

___________

Пролистать книгу Fifty Places to Drink Beer Before You Die на Google Books

Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.

As a trusted expert in the lore of the garden, you can’t do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge.

Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment.
Weaver’s plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and careful preparation. Essays and sidebars enrich the reader’s experience with practical tips on the proper treatment of ingredients.

About the Author:

William Woys Weaver is an internationally known food historian and four-time winner of the prestigious IACP/Julia Child Cookbook Awards. He is the author of numerous books on food history and gardening, and has been featured programs such as Good Morning America (with Julia Child). He has been the subject of special articles in Food & Wine, Food Arts, the Chicago Tribune, the New York Times, and Country Living. Weaver maintains the Roughwood Seed Collection of heirloom food plants at the historic Lamb Tavern in Devon, Pennsylvania, and at www.roughwoodtable.org.

__________________

Пролистать книгу Flavors from the Garden: Heirloom Vegetable Recipes from Roughwood на сайте издательства.

Explore the unique flavors of flowers. Elegant, edible flowers are becoming more accessible every day — and they taste as good as they look.

This curated collection of 41 delightful recipes combine the playful creativity of fashion, the deliciousness of food, and the beauty of flowers in one gorgeous glass.

Whether you’re throwing a baby shower, hosting a Mother’s Day brunch, celebrating a wedding, or simply entertaining guests, there’s something for everyone, with our without alcohol, including: Iced Lavender Café au Lait Rose Petal Almond Milk Dandelion Tea Cinnamon Cappuccino Hibiscus Old Fashioned Plum Rosewater Gin and Tonic Orange Blossom Moscow Mule Learn how to create floral pantry item staples to create a scrumptious and sophisticated cocktail of your own, and embark on a new culinary adventure.

This garden-party eye candy also includes practical tips on where to buy edible flowers, whether to choose fresh or dried flowers, how to grow edible flowers at home, and how to use florals in other recipes. 

65 recipes for grilling, smoking and roasting with fire.  

Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Food and Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

About the Author:

Marcus Bawdon is obsessed by cooking with fire. It’s an all-encompassing passion that he loves to share with people via his vibrant CountryWoodSmoke website, Facebook group and YouTube channel; through demonstrations and appearances at food and BBQ festivals across Britain, and as editor of UK BBQ Mag. He was crowned king of Meatopia BBQ festival, is a judge at BBQ events such as Grillstock, and makes regular appearances in the media to talk all things related to outdoor cooking.

A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by Le Monde newspaper.

From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories — traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks — from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

About the Author:

Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023).

______________

Пролистать книгу French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts  на сайте издательства.

A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valençay

There are many books about cheese, but this one features the professional knowledge and passion of a French master fromager who shares his expertise on making sense of the many cheese varieties--crumbly, creamy, buttery, moldy -- for which France is famous. From farms in the pastoral French countryside and cheese caves in a medieval Alpine monastery to the dairy scientists and affineurs who comprise the world of modern French cheese, no other book that covers the entire cheese spectrum.

The book begins with answers to 70 commonly heard questions -- from why there are crusts on some cheese to why is mimolette orange and why cheeses do not all smell alike - and sections explaining the basics of cheese-making and ripening, the nuances of cow, sheep, and goat milk, and the alchemy of essential probiotics used as starter cultures.

The main part of the book pays tribute to France's 45 A.O.P. cheeses - such as Brie de Meaux, Maroilles, Morbier, Munster, Rocquefort, Valençay - which have been granted the appellation d'origine protégée guaranteeing origin and type. Each profile features a full-page photographic portrait with detailed text about terroir and origin, selection, tasting, presentation, serving, and wine pairing.

About the Author:

Dominique Bouchait as a child wanted to become an ornithologist, but his cheese business has become a passion he has managed to lead to its peak by becoming one of France's master fromagers awarded the title of Meilleur Ouvrier de France (MOF) in 2011. As an artisan cheesemaker for 30 years, Dominique Bouchait lives and works in the southwest of France where his family has owned a cheese shop cum grocer since the 1960s. He is also an important cheesemonger, and his company "Les Fromages du Mont Royal" was founded in 1991.