Кулінарія

A charming approach to cooking, entertaining, and table-setting with all the chicness of Parisians at home.

The Parisian dinner party is the ideal of entertaining chic: the style of the host, the quality of the food and wine, and the beauty of the setting. With this creative and invaluable book, Laurent Buttazzoni--renowned French architect, gourmand, and celebrated host of delightful dinner parties in Paris--shares his tried and true elements for Parisian entertaining. Dispelling the myths of expense and complexity that can intimidate hosts, Diner à la Maison is a guide to shopping, cooking, and entertaining the Parisian way.

Led by beautiful color photographs made in the author's home, the book covers the fundamental ingredients for the pantry, followed by a guide to pairing 42 menus with it's own décor and table setting. From weekday hits to weekend entertaining, seasonal events, and holiday parties, each menu is accompanied by ideas for a decoration theme.

For weeknight gathering, Buttazzoni offers simple seasonal dishes such as Watercress Soup and French Macaroni and Cheese or Rack of Lamb with Pan Juices, Green Tabbouleh, and Lemon Tart. For a more formal dinner party a menu of Belgian Endive Salad with Pears and Blue Cheese, Duck Breast à l'Orange, and Honey Glazed Turnips or Poule au Pot, Poached Vegetables, and a luscious Berry Trifle.

With a candid guide to shopping for everything from good-quality groceries to eclectic tableware, as well as creative tips on the details that make any dinner party a success (pop your champagne in the freezer before guests arrive!)--and with an introduction by style icon Sofia Coppola--this book is an essential tool for all those who want to receive family and friends at home.

About the Authors:

Laurent Buttazzoni is an acclaimed French architect and interior designer whose work has been published in Architectural Digest, Elle Décor, and Wallpaper. He is also a celebrated host and fixture of the Parisian entertaining scene.
Sofia Coppola is an American director and screenwriter. She won the Academy Award for Best Original Screenplay for Lost in Translation and the Best Director award for The Beguiled at the 2017 Cannes Film Festival. She divides her time between Paris and New York and is a frequent guest at Laurent Buttazzoni's dinner parties.

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Погортати книгу Diner à la Maison: A Parisian's Guide to Cooking and Entertaining at Home

Air fryers save you time and money. Now discover just how delicious air frying can really be, with Jamie . . .

Whether you’re new to air frying or an expert, Jamie Oliver’s here to help you take your gadget to the next level – enter Easy Air Fryer.

The result of months of experimentation, this is the first book to show you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won’t believe were created in the air fryer.

Enjoy big, bold & delicious food, including:

- Sticky Aubergine Noodles
- Teriyaki Pork Ribs
- Chilli Con Carne Meatballs
- Roast Carrot and Goat’s Cheese Salad
- Smoked Haddock Pakoras
- Kerala Roast Chicken & Curry Sauce
- Pear & Blackberry Crumble
- Mint Choc Chip Whoopie Pies

And more…

Chapters include Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapes, Get Your Bake On and Proper Puds.

Full of hacks, inspiration and new ideas, Jamie’s Easy Air Fryer will have you cooking easy, tasty, nutritious food time and again.

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.

Стильний та сучасний посібник зі здорового харчування під час спеки, Eat Cool пропонує читачам прості рецепти та розумні поради щодо смачних та ситних страв, які не прикують кухаря до плити в спекотний день.

Ванесса Седер, розробниця рецептів, шеф-кухар та працююча мама, прийшла на допомогу літнім кухарям, пропонуючи понад 100 страв, які ви не забудете приготувати, коли вже спекотно. Натхненні рецепти зосереджені на методах низького та безтермінового приготування, стравах, що готуються заздалегідь, що подаються холодними або кімнатної температури, розумних сезонних інгредієнтах, щоб зберегти ваше тіло прохолодним, та яскравих поєднаннях смаків, текстур та кольорів. Седер з повагою спирається на кулінарний здоровий глузд з усього світу, включаючи азійські, індійські, південноамериканські, мексиканські, близькосхідні та середземноморські впливи. Кожен рецепт розроблений для домашніх кухарів, щоб скоротити трудомісткість та час приготування, а також щоб підтримувати прохолоду на кухні та ситість гостей без шкоди для смаку чи текстури.

Eat Cool пропонує сімейний асортимент енергетично насичених сніданків, корисних боулів, яскравих салатів, ситних невеликих порцій страв, основних страв, що сподобаються всім, ідеальних літніх десертів, міцних та безалкогольних напоїв, а також універсальних соусів та основних продуктів.

Переможниця премії «Естетичні досягнення» 2021 року від Readable Feast

Про автора:

Ванесса Седер — шеф-кухар, стиліст їжі, розробник рецептів, викладач, авторка та член-засновниця кулінарного дизайнерського об’єднання Relish & Co. з Портленда, штат Мен. Раніше Седер була заступником редактора кулінарних новин у Ladies' Home Journal, а також працювала стилістом їжі для телебачення, відео, редакційних матеріалів та книг. Вона є постійним кулінарним викладачем у штаб-квартирі Stonewall Kitchen у Йорку, штат Мен. Її кулінарна книга Secret Sauces отримала почесну відзнаку на церемонії вручення нагород Readable Feast Awards 2018 року.

Від найнадійнішого постачальника італійських делікатесів у всьому світі, це незамінний довідник італійських солодощів і десертів, а також чудове дослідження la dolce vita.

Кожен кухар знає, що будь-яка чудова вечеря настільки ж хороша, наскільки гарна її солодка кінцівка, навіть італійські бенкети з кількох страв.All About Dolci від шеф-кухарів-кондитерів Eataly — це приваблива презентація від біскотті до джелаті, тортів і класичної пастицерії з понад п’ятдесятьма рецептами, які надихають на ідеальний розквіт будь-якої італійської страви. Книга розповідає читачам про історію та традиції біскотті з такими рецептами, як кантуччі, бачі ді дама та амаретті; святкові рецепти, такі як панеттоне, пандоро та струффолі; класична традиція італійської міні-випічки, піккола пастицеррія, що включає ромову бабу, меренгу та каннолі; і все, що стосується желати, включаючи граніту, сорбетто та аффогато, серед багатьох інших.All About Dolci, як і сам Eataly, є єдиним джерелом класичних традицій і рецептів італійських десертів.

Про автора:

Eataly – це італійський ринок, присвячений високоякісній їжі та напоям, із сорока магазинами по всьому світу, у тому числі шість у Сполучених Штатах.

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Погортати книгу Eataly: All About Dolci: Regional Italian Desserts and Sweet Traditions

Eataly, the world’s foremost purveyor of Italian delicacies, presents a compact and authoritative guide to making bakery-worthy breads, calzones, focaccia, panini, and pizza at home.

With more people than ever baking at home, Eataly’s expert bakers and pizzaiolos deliver the instruction and inspiration to create your own traditional Italian pizzas, breads, and sandwiches. Recipes include homemade pizzas and calzones, breads for sandwiches and panini, and delectable focaccia. From the crust to the toppings, regional specialties and modern twists showcase the delicious variety available. Sidebars detail best ingredients, variations, and the rules behind true pizza Napoletana.

Eataly guides readers through the simple preparation, history, and tradition behind some of the world’s most famous and beloved baked goods. As the leading experts in Italian food, Eataly also offers readers ingenious sidebars that explore diverse ingredients for toppings and sauces to round out these recipes.

About the Author:

Eataly is a worldwide retailer of the highest-quality Italian foods, with a growing global empire of stores including six in the U.S. Eataly stores are destinations in themselves, with ingredient-focused boutiques, bars, cafés, and restaurants in a casual layout that encourages consumers to be active participants in an innovative food and beverage experience where they shop, taste, and savor high-quality traditional Italian food and beverages along with local produce and artisanal products.

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Пролистать книгу Eataly: All About Pizza, Pane & Panini: Regional Pizza, Bread & Sandwich Traditions

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.

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

Eleven Madison Park is one of New York City's preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique.

Under Chef Humm's leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

About the Authors:

Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.

Will Guidara is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.

For 25 years, Eleven Madison Park has opened the eyes of diners to the exquisite possibilities inside ingredients. When Daniel Humm announced in 2021 that the restaurant would reopen after the pandemic with a new plant-based mission, it made international headlines.

Today, Eleven Madison Park is the first and only plant-based restaurant to have been awarded three Michelin stars. Now, in this beautiful limited-edition set of books, Chef Humm traces the creative journey that accompanied this ground-breaking transition to vegan cooking. It is an astonishing, revelatory look inside the mind of one of the world's most interesting chefs.

This slipcased set is bound in cloth printed with watercolours by renowned artist Sarah Crowder. It contains three volumes, and each set is signed by Chef Humm and individually hand-numbered:

* A portfolio containing a letter from Daniel Humm and six of his illustrations, drawn from his recipe-inspiration workbooks, printed on fine watercolour paper
* Recipes: A book containing the fully detailed recipes for Eleven Madison Park's ground-breaking seasonal menus-including observations from the kitchen team and photography by Francesco Tonelli-revealing how they create their magic.
* Backstage: A work of photojournalism by photographer Ye Fan, who was granted unprecedented full access to Eleven Madison Park from the pandemic through its reopening. Never before has a restaurant kitchen at this level been documented in this way.

This edition is limited to 11,000 copies. Its publication is a landmark event in the history of fine dining and cookbook publishing.

About the Author:

Daniel Humm is the chef and owner of Make It Nice, which is behind Eleven Madison Park, the fast casual restaurant Made Nice, and Davies and Brook at the Claridge's hotel in London. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavours. Humm and Eleven Madison Park are the recipients of multiple James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list in 2017. He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.

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.

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Пролистать книгу Everyday Super Food: Jamie Oliver на Google Books

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.

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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). 

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

Все, що вам потрібно знати, щоб самостійно приготувати ці корисні та безалкогольні напої!

Бродіння дає фантастичні безалкогольні напої. Уявіть собі свіжий та терпкий комбучу, водяний кефір, що втамує спрагу, або землистий буряковий квас… Усі вони шиплять корисними бактеріями та всі вони дивують вас своїм складним смаком. Все частіше ви побачите ці напої, що пропонуються в найкращих ресторанах та коктейль-барах. Але ви також можете приготувати їх самостійно.

Ферментовані напої, з їхньою природною іскристістю та легким дріжджовим смаком, є чудовою альтернативою вину чи пиву. Вони ідеально підходять для тих, хто хоче споживати менше алкоголю та тих, хто хоче дати своєму організму пробіотичний заряд. Ця книга розповість вам усе, що вам потрібно знати, щоб самостійно приготувати ці корисні та безалкогольні напої. Ви знайдете доступні рецепти з покроковими ілюстраціями, наукову довідкову інформацію про процес бродіння та «соковиті» анекдоти про походження цих надзвичайних напоїв.

Про авторів:

Барбара Серулус — кулінарна журналістка, яка працює в бельгійських журналах та газетах, таких як De Standaard Magazine та Weekend Knack. Паралельно вона працює шеф-кухарем у ресторані Table Dance в Антверпені. Барбара також організовує кулінарні заходи; вона написала книгу про виняткових майстрів і отримує велике задоволення від надихаючої співпраці з шеф-кухарями, фермерами, вченими та дизайнерами.

Еліз ван Ітерсон — ілюстраторка, яка працює в різних голландських журналах та газетах, таких як Vrij Nederland, ELLE Eten, Trouw та Hollands Maandblad. Крім того, вона працює шеф-кухарем у ресторанному бюро в Амстердамі. Еліз ілюструє дитячі книги, збірки оповідань, а також есе. Вона створила кулінарний ювілейний календар, а також плакати та логотипи для ресторанів.