Кулінарія

This exciting, new cookbook is for the food curious and people who like to cook as well as for home cooks who want to reinvigorate their repertoires and uncover the healing properties of food.

One thing that Katin-Grazzini guarantees is that her recipes are sure to be crowd-pleasers whether you’re a herbivore, carnivore, or omnivore. Offering tried-and-true advice for setting up for success, stocking a pantry, and mastering the building block recipes, she also serves up such tasty, global-inspired fare as Curly Tzatziki Salad, Pulled Barbecue Jackfruit, Early Spring Miso Soup, Pasta alla Puttanesca, and a Savory Torte with New Potatoes, Tomatoes, and Snap Beans. The chapters on bread and sweet treats will have you baking frequently and saying farewell to processed foods.

"Plants are rising in popularity, so I want to entice food lovers and excite their imaginations with creative remakes of traditional favorites as well as new dishes that are delicious, original, and by the way, really good for us, the planet, and our fellow creatures," says Katin-Grazzini. 

Katin-Grazzini began her journey into the whole-foods, plant-based world after her husband Giordano’s life-threatening surgery. She ramped up her research, received a degree in plant-based nutrition from Cornell, and discovered that changing they way we cook and eat can transform health and give us a biological reboot!  With her culinary and nutrition expertise, she will guide home cooks through the delicious, nourishing power of plant-based foods across more than ninety recipes without oil, salt, meat, dairy, or sugar. With her fresh and flavorful dishes, you will discover foods that are not only soul-satisfying but also good for the body. 

LOVE THE FOODS THAT LOVE YOU BACK is just the kind of inspiration for those who want to eat mindfully but don’t want to skimp on taste and the foods they crave. 

About the Author:

Cathy Katin-Grazzini is the founder of Cathy’s Kitchen Prescription LLC, and is Food Editor for VEGWORLD Magazine. Chef Cathy Katin-Grazzini’s regimen changed dramatically when her husband Giordano’s life was miraculously saved after life-threatening surgery. She ramped up her research and embarked on a journey that led her and Giordano to plant-based cuisine and wellness.

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Пролистать книгу Love the Foods That Love You Back: Clean, Healthy, Vegan Recipes for Everyone

Блейн Ветцель, шеф-кухар ресторану The Willows Inn, лауреат премії Джеймса Бірда, та поборник гіперлокальної кухні, пропонує зазирнути у свій унікальний підхід до вишуканої кухні.

Все, що готує шеф-кухар Блейн Ветцель, постачається за кілька миль від його кухні, часто через кілька годин після того, як його зібрали в океані, лісі чи на власній невеликій фермі. Ламмі надихне професійних та домашніх кухарів звертати пильну увагу на пори року, цінувати та використовувати найкраще в свіжому та місцевому. Рецепти, які Ветцель демонструє тут, – це каталог страв, створених ним у відомому ресторані Willows Inn на крихітному острові Ламмі в штаті Вашингтон, який у 2017, 2018 та 2019 роках посів перше місце в Сполучених Штатах за версією OAD (Opinionated About Dining). Вони поділені на страви, що відображають ідеальні закуски та невеликі порції, які Ветцель подає на типовій вечері у Willows Inn: зелений інжир з листовим кремом; морський їжак, маринований у насінні помідорів; дикий пляжний горошок та стебла любистку; рагу з лисичок; та десерт з пляжних троянд.

Приголомшливо сфотографовані, кожна страва відображає мить у часі та природі. Кожен рецепт підкреслює унікальні якості основного інгредієнта, будь то дика слива, молодий ревінь, блакитні молюски, нерка, оленина, чорні волоські горіхи чи ідеально стигла диня. Кожна тарілка вражаюче елегантна, проте самі страви прості та сільські. Ця книга, яка підходить як для журнального столика, так і для вишуканої кухні, є симфонією естетичної досконалості, що відображає спосіб життя та харчування, що гармоніює з землею.

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Погортати книгу Lummi: Island Cooking

Jane Mason wants everyone to know how fun and easy it is to bake bread at home – and how much better it is for you than any store-bought, plastic-wrapped loaf out there. 

You don’t have to have made bread before to start creating delicious loaves. This book explains the basic techniques, and shows you, with step-by-step photography, how simple it is to make a huge variety of breads at home.

The recipes come from the four corners of the globe, but they all have one thing in common – they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and cornbread. Spanning wheat and the myriad other grains used from country to country, this book will teach you how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.

About the Author:

Jane Mason is a baker, writer and social entrepreneur who has been profiled in publications such as The Telegraph, You (Mail on Sunday) and Good Housekeeping. She set up Virtuous Bread in 2010 to teach people to make and learn about good bread. Jane also teaches baking in prisons, schools and care homes for the elderly.

A New York Times Bestseller

Метті Метісон, зірка серіалів «It's Suppertime» та «Dead Set On Life» на каналі Viceland, розкриває свої улюблені рецепти та історії в кулінарній книзі, на яку чекали його віддані шанувальники.

Метті Метісон відомий як своєю дивовижною їжею, так і любов'ю до життя, позитивним настроєм та епічним акаунтом в Instagram. Ця дебютна кулінарна книга розповідає про спогади Метті про страви, які визначили його особистість. Прагнучи поділитися своєю жагою до життя, він створює страви на цих сторінках, які переосмислюють смаки його юності в Канаді, а також ресторанну їжу, завдяки якій він став таким відомим. Інтерпретації класичних страв, таких як «Seafood Chowder», «Scumbo: Dad’s Gumbo» та «Rappie Pie», представлені разом із ресторанними рецептами, такими як «Bavette», «Pigtail Tacos» та його сумнозвісний бургер «P&L». Це дуже особиста кулінарна книга, сповнена есе та нотаток, що розповідають про життя Метті — від дорослішання у Форт-Ері, дослідження чудес острова Принца Едварда, труднощів та навчання як молодого шеф-кухаря в Торонто, і, зрештою, його зростання до популярності як однієї з найвідоміших кулінарних особистостей світу. Його практичний підхід до їжі робить ці рецепти достатньо практичними для всіх, а його креативність спокушатиме досвідчених кухарів. Ця книга — це як готувати разом з Метті, ділитися історіями, які є одночасно зворушливими та недоречними, допомагаючи вам готувати страви, сповнені любові. Matty Matheson: A Cookbook — це нова колекція рецептів від одного з найулюбленіших шеф-кухарів сьогодення.

Про автора:

Метті Метісон, який народився в Нью-Брансвіку та виріс у Форт-Ері, є ведучим програми Viceland’s DEAD SET ON LIFE та шеф-кухарем Parts and Labour, P&L Burger, P&L Catering, Maker Pizza та Dog and Bear, усі в Торонто. Це його перша кулінарна книга

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Шеф-кухар Метті Метісон після свого бестселера New York Times випустив ще більшу книгу про якісну домашню кухню.

Метті повертається зі 135 своїми улюбленими рецептами для приготування вдома для своєї родини та друзів, щоб ви могли приготувати їх для тих, кого любите. Home Style Cookery – це його вичерпний посібник з оволодіння кухнею, який охоплює все: від основних продуктів (хліб, бульйони та соління) до улюблених страв для вечірок (дипи, смажена їжа та м’ясо-гриль), улюблених страв для будніх днів (тушковані страви, паста, салати) та особливих подій (смажене м’ясо, копченості та десерти). Починається з основ, таких як хліб з патокою в яблучному соку, бульйон з яловичини та кісткового мозку, салат «Кухонна раковина», начинка з гарбуза на День подяки та найвищий семишаровий дип, який ви коли-небудь бачили. Далі вона охоплює такі затишні рецепти, як орек'єтте з молюсками Littleneck, фо га, тріска по-сичуанськи з Ньюфаундленду, подвійна яловича котлета з хлібом грюєр та патокою, а також інтерпретацію Метті найкращого сендвіча «Підводний човен». А завершується вона такими ласощами, як рибні палички з соусом тартар к'юпі, бараняча нога в солоній скоринці та золоті оладки Юкон з вершковим шпинатом, реберця по-техаськи, стейк Ті-боун з вишуканими травами чімічурі, а також лобстер термідор з беарнським соусом та солоноводною оцтовою крихтою. У ній навіть є десерти, такі як шоколадне печиво його дружини Тріш та карамель з кремом.

У книзі Home Style Cookery Метті ділиться своїм сміливим стилем приготування їжі. Поряд з прекрасними фотографіями страв Метті та його ферми, ця книга сповнена фірмових рецептів, які є водночас доступними та смачними. У своїй першій книзі Matty Matheson: A Cookbook Метті поділився своєю кулінарною історією та допоможе вам створити свою.

Про автора:

Метті Метісон — найсмішніша та найвідоміша людина на YouTube, ведучий програм «Час вечері!» та «Розчарований у житті» на каналі Viceland, батько трьох маленьких синів, найкращий чоловік найкращої дружини у світі та кулінарний феномен. Він є автором бестселера New York Times Matty Matheson: A Cookbook.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord.

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things — organization and meal prep — and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

About the Author:

Catherine McCord is the founder of the popular website weelicious.com and the family food brand One Potato. McCord is the author of Smoothie Project, Weelicious, and Weelicious Lunches. She has appeared on Today, Good Morning America, and Hallmark’s Home and Family, and is a regular on the NBC Emmy Award–winning show Danny Seo Naturally as well as Food Network’s #1 rated Guy’s Grocery Games. She lives in Los Angeles with her husband and three children.

Featuring seventy-five recipes for adorable, irresistible hand-rolled cookies, classic cakes and pies, no-bake treats, and homemade marshmallows. Milk Jar Cookies Bakebook more than delivers on owner Courtney Cowan's motto, "Life's short, eat cookies!"

Expert cookie baker and entrepreneur Courtney Cowan knows cookies are special-occasion desserts. Since 2013, Milk Jar Cookies has been L.A.'s favorite way to soothe a bad day, extend a great date, thank a helpful neighbor, or just grab a little sweet treat. Thousands of Instagram followers, regular placement on nationwide "Best Cookie" lists, and an exclusive partnership with Williams Sonoma make Milk Jar Cookies a trusted name in homemade comfort.

The Bakebook's cookie recipes include all of Milk Jar's specialty flavors, plus gluten-free variations, as well as easy recipes for homey cakes and pies; satisfying breakfast goodies; and impressive no-bake treats.

Courtney proves to be the home baker's new best friend in the kitchen, with indispensable pro tips on baking technique and specialty ingredients and custom QR codes embedded throughout the book that take the reader to Milk Jar's curated Spotify playlists for the perfect soundtrack to any sweet gathering.

About the Author:

Milk Jar Cookies owner and founder Courtney Cowan earned her baking stripes in her mother's kitchen sneaking spoonfuls of cookie dough before making her name in Los Angeles and starting a made-to-order cookie business out of her studio apartment. The first Milk Jar Cookies shop opened in 2013 and became an instant hit with finicky L.A. locals and the food media alike, appearing in Oprah Magazine's Holiday 2017 issue, on the Today Show, and being named a "top gift for foodies" by Real Simple. Courtney's own story has been featured in Forbes, Entrepreneur Magazine, and Create & Cultivate's Top 100.

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Пролистать книгу Milk Jar Cookies Bakebook: Cookie, Cakes, Pies, and More for Celebrations and Every Day

This dynamic, inspiring set of recipes includes Asian, Indian, Latin, European, and Israeli influences, fresh ingredients, and modern techniques to present a bright, elevated vision of everyday kosher cooking.

Taking a food-forward, modern approach to the laws of kashrut, 100 original recipes showcase the breadth of flavors, textures, ingredients, and techniques available while keeping kosher.

Modern Kosher presents culturally Jewish recipes from Ashkenazi, Sephardic, and contemporary Israeli traditions; dishes from Latin, Asian, and other international cuisines for the kosher table; and highly practical pantry recipes, including stocks, sauces, oils, and pickles, plus the ultimate recipes for schmaltz and gribenes to enhance the reader's everyday cooking. Vegans, vegetarians, and gluten-free cooks will all find recipes to share. Whether planning a family holiday or a weeknight dinner with friends, Modern Kosher is elevated comfort food of the most delicious sort.

About the Author:

Michael Aaron Gardiner is an award-winning weekly food writer (2018 San Diego Press Club Award; 2019 Society of Professional Journalists Award) for the San Diego CityBeat and contributor to the San Diego Union-Tribune. He writes the San Diego Food and Travel blog sdfoodtravel.com and cohosts The Art of Spooning podcast on the Specialty Produce Network. Gardiner also practices business law and litigation in San Diego.

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Пролистать книгу Modern Kosher: Global Flavors, New Traditions

Modernist Bread is a revolutionary new understanding of one of the most important staples of the human diet

Created by the team that published the award-winning Modernist Cuisine, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date.

Stunning photography brings the complete story of bread to life across more than 2,300 pages — uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection.

Modernist Bread is sure to become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker — whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker — to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff-all dedicated to advancing the science of the culinary arts through creativity and experimentation.

About the authors:

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age, he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. 

The Cooking Lab, publisher of the encyclopedic two-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels. 

Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. 

The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on washable, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. 

More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table. Among the amazing techniques you'll find are: how to cook fish and steak perfectly every time, whether you re in the kitchen, the backyard, or tailgating in a parking lot; how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor; the secret to making quick, sumptuous caramelized vegetable soups and purees; how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven; along with recipes for: perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd; gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate; a flawless cheeseburger and an ultra frothy milkshake; chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them; macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton. 

Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs. 

The first 100 pages of the book are a trove of useful information, such as: how to test the accuracy of a thermometer, and why it's time to switch to digital; how to use (and not to use) a blowtorch to sear food fast and beautifully; how to marinate meats more quickly evenly by injecting the brine; the myriad uses for a whipping siphon beyond whipped cream; why those expensive copper pans may not be worth the price; how to deep-fry without a deep fryer; how to stop worrying and get the most out of your pressure cooker; how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven. 

Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team — all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. 

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

About the Author

Nathan Myhrvold, the founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. 

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. 

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. 

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7(DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing — one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. 

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Volume 1

History and Fundamentals

Volume 1 of Modernist Cuisine is dedicated to the history of cooking as well as fundamental scientific principles that govern the way we grow, cook, store, and eat food. This volume also explores the physics of water and food, heat and energy, food safety, and microbiology.

Volume 2

Techniques and Equipment

Learn about the techniques and equipment of Modernist cuisine in Volume 2. From traditional techniques, such as barbecuing and stir-frying, to the science-inspired tools of the Modernist kitchen, this volume includes an in-depth discussion of sous vide machines, centrifuges, dehydrators, and cryogenic freezers.

Volume 3

Get to know the science

Animals and Plantsbehind cooking all of your favorite plants and animals. Volume 3 explores the structure of meat, the science of the Maillard reaction, the nuances of pressure cooking, and the hidden complexity of cooking vegetables.

Volume 4

Ingredient and Preparations

Volume 4 takes you through both traditional and Modernist ingredients and preparations. It explores key principles like thickening, gels, emulsions, and foams as well as the science of two of our favorite beverages: wine and coffee.

Volume 5

Plated-Dish Recipes

From the sublime to the otherworldly, Volume 5 is completely dedicated to the plated-dish recipes we created for this book.

Volume 6

Kitchen Manual

The Kitchen Manual contains every reference table, technique step-by-step, and recipe found in Modernist Cuisine. Each page of this spiral-bound volume is waterproof and tear proof, making this manual a durable companion in the messiest of kitchens.

 

Modernist Pizza – це вичерпний путівник по найпопулярніших стравах світу. Створений командою, яка опублікувала схвальні відгуки критиків Modernist Cuisine: The Art and Science of Cooking та Modernist Bread, цей новаторський набір є кульмінацією вичерпних досліджень, подорожей та експериментів, спрямованих на зібрання та розширення світових знань про піцу.

Автори Натан Мірвольд та Франсіско Мігоя діляться практичними порадами та інноваційними методами, що є результатом сотень тестів та експериментів. Modernist Pizza, що охоплює 1708 сторінок, включаючи три томи та посібник з рецептами, – це набагато більше, ніж кулінарна книга: це незамінний ресурс для кожного, хто не лише любить їсти піцу, але й цікавиться наукою, історіями, культурами та історією, що стоять за нею.

Кожен чудово ілюстрований розділ розглядає різні аспекти піци, від її історії та найкращих туристичних напрямків до тіста, соусу, сиру, начинок, обладнання тощо. Розміщена в червоному футлярі з нержавіючої сталі, книга Modernist Pizza містить понад 1000 традиційних та авангардних рецептів піци з усього світу, кожен з яких ретельно розроблений як для професійних, так і для домашніх піцайолі.

Modernist Pizza надасть вам інструменти для розвитку вашої майстерності, винаходів та створення вишуканих творінь. Ще ніколи не було кращого часу для приготування піци.

Winner, James Beard Award for Best Book in U.S. Foodways
Winner, IACP Book of the Year
Winner, IACP Best American Cookbook
An NPR Best Book of the Year

For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice — or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie — comes Mosquito Supper Club.

Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people.

Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

About the Author:

Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 25 years. After graduating from Loyola University New Orleans, she worked as an adult literacy teacher before moving to California following Hurricane Katrina. Working in the Napa Valley, she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. Her first book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, was named a Best New Cookbook by Bon Appétit, Food & Wine, NPR,The Splendid Table, Eater, Epicurious, and more. It was awarded Cookbook of the Year and Best American Cookbook by the IACP. Martin is a 2022 James Beard Award Finalist in two categories, Best Chef: South and Best Book in U.S. Foodways. Follow her on Instagram at @mosquitosupperclub and on Twitter at @mosquitosupper.

A sumptuous escape to the sensual culinary flavours of the Italian countryside, with more than a hundred recipes for the home cook.

In a wild, undiscovered corner of Tuscany called Maremma, boars roam the hillsides, olive trees stand like sentries, and fennel perfumes the air. This landscape yields its own cuisine — rustic dishes that let their seasonal ingredients shine through. There is no better place to learn the secrets of this cuisine than the Castello di Vicarello.

This twelfth-century fairy-tale castle is now an exclusive resort where the proprietor, Aurora Berti, prepares meals based on the garden. Here, Aurora presents the many recipes she has developed over the past decade by sharing with local peasant women and drawing from her own family’s traditions. Organized by season, this charming cookbook immerses the reader in the daily rhythms of the land. The dishes are accompanied by sidebars and photos that convey the story of this place: pruning the vineyards in winter, picking asparagus in spring, drying tomatoes for sauce in summer, and hunting porcini in fall.

The recipes burst with flavour while remaining simple: black kale crostini, radicchio and walnut salad, carbonara with favas, roast pork with apples, peach crostata. My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello is the next best thing to taking a trip to this magical country.

About the Authors:

Aurora B. Berti was born in Lombardy and worked as a textile designer for 18 years before settling into the Castello di Vicarello in Maremma, Tuscany, in 1996. She and her husband worked to transform this twelfth-century castle into an intimate luxury resort. Aurora prepares all the guests' meals, using ingredients mostly grown on the grounds. Guests are encouraged to join her in the kitchen for impromptu cooking classes, or in the garden to help pick the day's produce. The Castello di Vicarello has been named one of the 101 Best Hotels in the World by Tatler in 2009 and one of the 25 best new hotels in Italy by Travel & Leisure in 2004.

Julian Niccolini is a native of Tuscany who is best known as the co-owner of New York City's Four Seasons restaurant. Niccolini is also an actor, journalist, winemaker, and beekeeper.

From sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.

Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product — breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings.

Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors.

Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.

2023 JAMES BEARD AWARD NOMINEE FOR BAKING AND DESSERTS

About the Author:

Trained in France, Laurel Kratochvila is an American baker specializing in Jewish breads and pastries. Brought up in New England, she is now the owner of Fine Bagels book and bagel store in Berlin, Germany. Laurel is a food consultant practising recipe development and food styling (most recently for the hit Netflix show Unorthodox), and has given talks throughout Europe about Jewish foodways and baking history.