Кулинария

FERRANDI Paris, the French School of Culinary Arts — dubbed the “Harvard of gastronomy” by Le Monde newspaper — offers the ultimate reference on cooking with fruits and nuts.

This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal.

Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference, replete with 200 illustrations, provides everything you need to master the world-class culinary school’s fruit and nut-based recipes.

About the Author:

FERRANDI Paris opened in 1920 to train culinary 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. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), and Vegetables (2020).

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James Beard Award–winning author Janet Fletcher presents a wine country cookbook that celebrates sustainable garden-to-table dining.

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen.

Gather: Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by Janet Fletcher with photographs by Meg Smith.
Bring the garden to the plate with:

- A Heirloom Tomato and Peach Salad, served with Burrata or Golden Beet Gazpacho
- A glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah
- A platter of crisp spring vegetables with Caramelized Spring Onion Dip
- A fine California red wine with Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro

Luscious finales such as:

- Blood Orange Crème Brûlée
- Cheesecake with Blueberry Gelée
- Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream

In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

About the Author:

Janet Fletcher is the author of over 30 books on food and beverage, including Wine Country Table, Cheese & Wine, Fresh from the Farmers Market, and Sur La Table’s Eating Local: Recipes Inspired by America’s Farmers. Fletcher publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and SOMM Journal magazines. Her journalistic work has earned her three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including the New York Times, Saveur, Fine Cooking, and Food & Wine. She lives and works in the Napa Valley.

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A Wine Country cookbook that celebrates sustainable, garden-to-table dining

Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen.

Gather: Casual Cooking from Wine Country Gardens showcases some of California’s most ambitious wineries’ culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award–winner Janet Fletcher.

Bring the garden to the plate California-style with Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Enjoy a glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah; or savor a platter of crisp spring vegetables with Caramelized Spring Onion Dip. To show off a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book’s garden-inspired desserts include luscious finales such as Blood Orange Crème Brûlée, Cheesecake with Blueberry Gelée, and Lemon Verbena Apricots with Olive Oil–Sea Salt Ice Cream.

In more than 60 delicious recipes, Gather delivers the finest of California’s wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines.

Delicious, nourishing recipes from the world’s healthiest cafes, hotels, spas, experts and celebrities.

Authors Tali Shine and Steph Adams have handpicked a selection of gluten-free recipes from top hotels, spas, organic cafes, supermodels, fashion designers, celebrity fitness trainers, and health experts from around the globe. Good to Glow is your go-to guide complete with useful health tips and a glossary of international hotspots all in one.

Tali and Steph believe in eating nutritious food to help nourish the body, feel good, and get you on the road to a glowing lifestyle. In this book, you will find mouth-watering recipes for juices and smoothies, breakfasts, brunches, lunches, and dinners, as well as sweets and snacks. From slow-roasted chicken to seafood paella to triple choc cheesecake, Good to Glow will leave no one’s health food dreams unattended.

TALI SHINE is a health and wellness expert who consulted for international spas and wellness centers, such as London’s prestigious South Kensington Club, whose spa, fitness program, and juice bar she helped to develop. She also worked with clean-eating franchise Counter Kitchen to create healthy and delicious on-the-go dishes.

With a Masters degree in journalism, Tali is often called upon by international television and print media to comment on wellness and lifestyle trends. She has written for numerous publications, on the topics of health, nutrition, beauty, and wellness. This has given her the opportunity to spend time with global experts, and to learn about the most important advancements in these areas. Tali is the author of The Glam Girl’s Guide to Sydney Shopping, has worked with tourism boards, and launched her own cosmetics line, Tali by Tali Shine in 2005, for the "girl on the go”. The range is inspired by her favourite cities. Tali currently splits her time between London and Sydney.

STEPH ADAMS is a digital influencer, former model, and art director. After eight years in the modelling industry flying around the world for commercial and magazine shoots, Steph started working as a designer for AustralianVogue, GQ, Vogue Entertaining & Travel, and vogue Living. She then moved on to work as an art director for Marie Claire Australia and other international publications including British Vogue, Harper’s Bazaar, Elle, Condé Nast Traveler, and Net-a-Porter in London.

Highly respected in the fashion industry, Steph continues to collaborate with brands and charities as a model, stylist, creative director, and ambassador. Steph’s style and taste has been called upon to produce creative concepts for fashion’s top brands like Chanel, Dior, Louis Vuitton, L’Oréal Paris, Tiffany & Co., Tag Heuer, SK-11, Shiseido, Skyy Vodka, and Max Factor.

 - Delicious and nourishing recipes
 - Health advise from renown health experts and nutritionists
 - Numerous addresses for “glowing” restaurants and cafés

Acclaimed photographers James and Karla Murray invite readers inside the doors of thirty legendary watering holes to discover how each has contributed to the social and cultural fabric of New York City.

For nearly three centuries, people have been gathering in New York City taverns, bars, and pubs. Celebrating the historical significance of thirty of those establishments, this book features gorgeous full-color photographs by James and Karla Murray, the award-winning team behind Store Front NYC. Each drinking den is paired with engaging descriptions that capture the location’s unique identity, penned by journalist Dan Q. Dao.

There’s the White Horse Tavern, frequented by writers such as Dylan Thomas and James Baldwin; the Stonewall Inn, renowned for its role in the LGBTQ+ rights movement; the King Cole Bar in the St. Regis Hotel, a sophisticated lounge adorned with a mural by Maxfield Parrish; and quintessential neighborhood dive Rudy’s Bar & Grill, where cheap beer and free hot dogs are served with a side of vintage grittiness.

Filled with legends and stories, it also includes a map. Whether they’re looking to soak up some NYC history or raise a glass to fit their mood, this helpful guide will ensure readers that they’ll find a place to have a good, stiff drink.

About the Authors:

James T. and Karla L. Murray are husband-and-wife architectural and interior photographers based in Manhattan's East Village. Their books include 'Store Front NYC', 'Store Front: The Disappearing Face of New York', 'Store Front II: A History Preserved', and 'New York Nights'. Their work has been exhibited in galleries and museums around the world and featured in numerous publications including the New York Times, the Wall Street Journal, New York magazine, and the New Yorker. Dan Q. Dao is a culture writer whose work has appeared in publications such as the New York Times, Condé Nast Traveler, Food & Wine, Forbes, and GQ. He has held editorial and digital strategy roles at Paper, Saveur, and TimeOut. Besides writing, he also runs his own food and drink consultancy, District One Studios.

The secrets to Italian cooking, straight from the source — the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.

About the Author:

Eataly is a worldwide retailer of the highest quality Italian foods, with more than twenty-six stores, including ten in Italy, thirteen in Japan, and two in the United States. Mario Batali is the author of nine cookbooks and the chef of three restaurants. Lidia Bastianich is the author of eight cookbooks and the chef of six restaurants. Joseph Bastianich is the author of Vino Italiano and Restaurant Man. Oscar Farinetti is the creator and founder of Eataly. Adam and Alex Saper are the brothers who helped bring Eataly to America.

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America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides.

Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).

The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants

About the Author:

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

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio).

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes — Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops — and hundreds of inside tips.

About the Author:

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

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Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: how flour and yeast work, which kitchen equipment makes life easier and how to ensure a light crumb and good crust. In Basics & Other Yeasted Breads, you’ll learn how to make a Basic White Bread with clear, step-by-step photos. With this method, you’ll have the base for a number of variations. The rest of the book covers Wheat-free or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Sweet Treats – in more than 60 easy-to-follow recipes.

About the Author:

Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards. He lives in Hastings.

Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made – with flour, water and care. Once you’ve mastered the sourdough ‘starter’ – the vigorous little mixture of flour and water that helps leaven the bread and develop flavour – you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want.

It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New York-style rye sourdough or Pumpernickel sourdoughs.

Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough.

Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.

About the Author:

Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. This is his third book for RPS after 'How To Make Bread' and 'Making Bread Together'.

We all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn't that be just as good?

Coffee expert James Hoffmann is the cofounder of Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn't; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; and the perfect espresso.

About the Author:

James Hoffmann is the co-founder of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He has a YouTube channel where he makes videos about anything and everything to do with coffee. He is the author of The World Atlas of Coffee (2014) and How to Make the Best Coffee at Home (2022).

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Passionate about hummus, Ronen Givon and Christian Mouysset celebrate the versatile and healthy dip.

A true staple of the Middle East and the Mediterranean they venture further afield than your standard supermarket selection to bring out surprising and delicious flavour combinations to tickle the tastebuds.

Enter into Ronen and Christian’s Levantine Kitchen to learn how to make the perfect hummus every time, the ultimate hummus swirl and hummus toppings from different world cuisines to spice them up. As well as this there are recipes for soups, salads and sauces and Mediterranean favourites such as falafel, flatbreads, labaneh, tabouleh and green tahini. With over 60 recipes to impress friends and family with a varied mezze spread, this is an essential for any cookery shelf. Hummus is a star; not just a delicious dip.

Chapters include: The Levantine Kitchen, Making Hummus, Toppings for Hummus, Falafel and Wraps, Soups, Salads, Breads and Sauces, Desserts, Drinks and Quick Snacks. Hummus also includes a free-from list to making meal planning as easy as possible.

About the Authors:

Born and raised in Israel on a kibbutz, Ronen Givon became obsessed with hummus as a teenager. Exploring different hummus places in Tel Aviv to taste and discuss which hummus was the best, hummus for Ronen is a reminder of groups coming together to eat and indulge in one of the world’s cheapest and most versatile ingredients. With his friend Christian Mouysset they opened their own hummus business to bring the hummus to the high street.

Half French, half English, Christian Mouysset grew up eating his mother and grandmother’s cooking, often Mediterranean-inspired dishes such as tabouleh and salade Niçoise. After eating hummus at university with his friend Ronen Givon they went into business together, bringing top quality and healthy hummus to the high street.  

Rich, creamy and against all odds healthy, just a smear of this flavor-packed dip can transform any dish into something infinitely more delicious. Hummus-lovers everywhere will be satiated with this book of over 65 inventive hummus recipes.

It’s the humble Eastern Mediterranean mezze dish that stole our hearts – who’d have thought a little bowl of smashed up chickpeas could taste like magic? Hummus has become an essential item for any modern well-stocked fridge, whether served as a dip with breadsticks, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavours and inexpensive to put together. Here author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavour balance and texture just right every time. The classic combination is usually chickpeas, lemon juice, garlic and tahini – but this basic recipe is so versatile that it gratefully absorbs any flavour you can throw at it.

Hummus Where the Heart Is includes such recipes as Onion Jam Hummus, Indonesian-style Hummus, a Baked Aubergine variety and a moreish Cashew and Avocado concoction.

There is even a chapter of Dippers, which includes Chapatis, Pitta Breads and Sesame Grissini, with chapters for Hummus Meals and even a daring Desserts section! 

About the Author:

For almost a decade Dunja has worked as a cooking teacher and chef – both on retreats and for private clients – and contributed to several healthy cookbooks. She also runs her own fermented food workshops. Dunja is the author of a popular book on vegan breakfast published in her native Croatia, and of ‘The Vegan Baker (978-1-84975-351-7)’, ‘Raw Food Kitchen (978-1-84975-223-7)’, and most recently ‘The Vegan Pantry’ for RPS.

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.

An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs.

With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by ‘Chef of the Century’ Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

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Пролистать книгу Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence на Google Books.

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.

From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.

In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With recipes organized according to a single ingredient, each chapter bursts with taste: learn how to make a traditional ragù sauce with conserved tomatoes; layer a plate of prosciutto and buffalo mozzarella; or bake a polenta custard tart. Practical guidelines for seasonal eating, easy substitutes for hard-to-find items, and valuable shopping tips complement the approachable recipes.

About the Author:

Viola Buitoni is an Italian-born, California-based food expert, cooking instructor, and food writer. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. Molly DeCoudreaux is a San Francisco–based food photographer whose work has been featured in the books Sharp, Feed Your People, and Serious New Cook (Rizzoli, 2022).

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Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen in his ultimate go-to Italian cookbook. He shows you that truly authentic Italian cooking is simple, beautiful and achievable.

Find all of the recipes from Jamie's Channel 4 hit-series Jamie Cooks Italy, and many more inside this book.

This wonderful, best-ever collection of recipes, deliver on big flavours and comfort; a celebration of truly great Italian food you'll want to cook for yourself, your friends and your family. Featuring warming winter recipes including . . .

· MUSHROOM BREAD SOUP, a thick, comforting soup with oregano, stinging nettles, porcini and chilli flakes. This dish is one guaranteed to make you smile.
· POT ROAST CAULIFLOWER with sweet onions, anchovies, olives and white wine. This spectacular dish lets a big, juicy cauliflower take centre-stage.
· WHOLE ROASTED SEA BASS served with fennel, olive and sweet orange salad, full of fragrant and fresh flavour.
· WINTER SALAD with sweet roasted onions, garlic, crushed hazelnuts and Barolo dressing, perfect for colder weather.

Featuring 140 recipes in Jamie's fuss-free and easy-to-follow style, the book has chapters on Antipasti, Salads, Soups, Pasta, Rice & Dumplings, Meat, Fish, Sides, Bread & Pastry, Dessert and all of the Italian basics you'll ever need to know.

Jamie fell in love with Italian food 25 years ago. Now he's sharing his ultimate recipes, a mixture of fast and slow cooking, famous classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and parties. VIVA L'ITALIA!

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 Jamie Cooks Italy на Google Books