Кулінарія

У книзі Modern Sourdough Мішель Ешкері розповідає, як оволодіння мистецтвом випікання на заквасці може відкрити світ солодких і солоних ласощів удома.

Об’єднуючи понад 100 апетитних рецептів, натхненних спадщиною Мішель, книга Modern Sourdough розширює наше розуміння цієї давньої техніки випікання. Пропонуючи покроковий посібник із приготування закваски, а також методи складання, формування, нарізання та випікання, книга демонструє, як ви також можете приготувати фірмові хліби Марго, а також піцу на натуральних заквасках, халу, фокаччу, французьку випічку, бріош ​​та бабку.

Це хліб, тістечка, булочки, солоні випічки та дива з магазинної шафи, а також добірка улюблених страв без закваски з пекарні – це рецепти, які ви захочете готувати знову і знову.

«Книга Мішель Ешкері Modern Sourdough пропонує ідеальний баланс між простими домашніми рецептами та більш привабливими складними завданнями, саме те, що шукає кожен пекар-початківець. Рецепти добре продумані, зрозумілі та легкі для виконання, і вони швидко допоможуть вам стати на шлях до блискучості закваски». Ден Лепард, автор книги «Короткий та солодкий».

Про автора:

Мішель Ешкері відкрила пекарню «Марго» у напівзруйнованому магазині в Іст-Фінчлі, Лондон, у 2016 році. Вона вірила, що хліб, який вона випікала вдома, один буханець за раз, також сподобається друзям та сусідам. Вона перетворилася на центр громадського життя та місце, де можна купити чудовий хліб та випічку, де все випікається свіжим щодня. Тут немає нічної зміни, тому хліб, випічка та торти заповнюють прилавок та полиці протягом дня. З меню, яке керується тим, що їх захоплює: улюблені страви клієнтів, фестивалі, святкування та сезонні продукти. Використання насіння, цільних зерен та тривалого процесу ферментації для приготування насиченого смаку, поживного та смачного хліба.

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.

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.

Larousse Gastronomique — класичний у світі кулінарний довідник, лише у Великобританії продано понад 35 000 примірників.

Larousse відомий і улюблений за його авторитетну та повну колекцію рецептів. Тут його оновлено за 2009 рік у привабливому виданні, що містить понад 900 нових кольорових і чорно-білих фотографій. Усі розділи прочитані та відредаговані фахівцями галузі, додано 85 біографій кухарів. Записи також були перегруповані для кращої доступності.

Створений Проспером Монтаньє та опублікований у 1938 році, це важливе доповнення до будь-якої кухні витримало випробування часом і стало безцінним джерелом інформації для кожного кулінара-ентузіаста. Без перебільшень і екстравагантних відволікань, характерних для багатьох сучасних кулінарних назв, New Larousse Gastronomique містить рецепти, поради, стилі приготування та походження майже кожної страви в історії.

____________

Погортати книгу New Larousse Gastronomique на Google Books.

Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.

Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques — from marinating and pickling to steaming, roasting, boiling, frying, grating, etc. — to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.

NOPI: The Cookbook includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.

All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.

About the Authors:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

Ramael Scully – Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully’s distinct culinary baggage – the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients – has been the creative force behind much of what is on the NOPI menu.

________

Пролистать книгу NOPI: The Cookbook: Yotam Ottolenghi на Google Books

The renowned chef and master host presents his second Rizzoli cookbook: a collection of more than 100 recipes inspired by traditional Southern fare and French culinary flair, with an emphasis on seasonal fresh-from-the-market ingredients that are perfect for entertaining.

Alex Hitz shares a spectacular array of classic yet contemporary seasonal comfort dishes — from hors d’oeuvres, soups, salads, sauces, main dishes, and sides to desserts. He has a penchant for crowd-pleasers, including spiced pecans, gazpacho, mini crab cakes with mango chutney, cucumber and mint salad, mustard-crusted rack of lamb, tomatoes Provençale, key lime mousse, and lemon pecan shortbread cookies.

Hitz imparts cooking, serving, and entertaining secrets to ensure success for the amateur or experienced home cook alike, champions elegance and simplicity, and boldly encourages all who read and cook to celebrate with delicious food. Hitz’s message is clear: whether it’s a holiday or just another Tuesday, make every day a special occasion. This stylish tome is replete with impeccable dishes, seasoning secrets, and table-setting and seating advice — as well as foolproof menus for creating flawless occasions to share with family and friends.

About the Author:

Alex Hitz is an award-winning celebrity chef, culinary speaker, columnist, event designer, tastemaker, and master host. His first book, My Beverly Hills Kitchen, and first Rizzoli cookbook, The Art of the Host, are widely popular. He is a contributing editor for Town & Country and writes regularly for C Magazine, Quest, and Southern Living. Hitz is a former food editor for House Beautiful, a post he assumed from Ina Garten.

____________

Пролистать книгу Occasions to Celebrate: Cooking and Entertaining with Style

Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night, and in her book, she shares 100 recipes that will up your kitchen game while surprising you with their ease. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavours, and how to make the most of leftovers.

There is something for every meal of the day:

· Breakfast favourites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles.
· Simple soups, salads, and sandwiches for ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches).
· Entrées the whole family will love like Buttermilk Fried Chicken Tenders.
· Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans.
· Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake.

Flip through the pages of this book, and you'll want to make every recipe — whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!

A Washington Post Bestseller.

________

Пролистать книгу Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes на Google Books.

In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What's better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.

Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work-from-home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.

With chapters including . . .
· Veggie Delights
· Celebrating Chicken
· Frying Pan Pasta
· Batch Cooking
· Puds & Cakes

Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.

There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions.

About the Author:

Jamie Oliver is a global phenomenon in food and campaigning.

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

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

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

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

___________

Пролистать книгу One: Simple One-Pan Wonders на Google Books

Природне продовження нашої успішної La Cucina, ця книга пропонує більш автентичний погляд на італійську кухню, ніж майже будь-яка кулінарна книга в цій категорії. Вона сподобається шанувальникам Лідії Бастіаніч та Маріо Баталі, які шукають більш безпосереднього розуміння італійської кухні безпосередньо з першоджерела. Вона має вражаючу вагу цеглинок, як і кулінарні книги національної кухні Phaidon, але з позначкою Slow Food має більше справжніх достовірних знань, ніж The Silver Spoon

Маючи 1000 рецептів з усіх регіонів Італії, ця книга пропонує вражаючу широту та глибину. Це не «рецепти шеф-кухарів», а страви зі скромних ресторанів, які подають страви, характерні для їхніх рідних регіонів. Це італійська їжа, яку неминуче можна приготувати. З ґрунтовними заголовками, що пропонують захопливі культурні деталі, це більше, ніж просто інструкції з приготування їжі – разом вони складають путівник до шанованого та бажаного способу життя.

Про автора:

Slow Food – це глобальна громадська організація з понад 200 000 прихильників у США. Організація була заснована в 1989 році, щоб запобігти зникненню місцевих кулінарних традицій, протидіяти поширенню швидкого способу життя та боротися зі зменшенням інтересу людей до їжі, яку вони їдять, її походження та впливу вибору їжі на навколишній світ. Заснована в Італії, вона зараз активно працює в понад 160 країнах світу та об’єднує мільйони учасників. «Slow Food» щорічно проводить дві міжнародні конференції та організовує сотні інших заходів, як через свою штаб-квартиру, так і через понад 1500 місцевих відділень.

«Slow Food» стала силою, з якою доводиться рахуватися, ймовірно, єдиною міжнародною організацією, яка об’єднує турботу про довкілля, традиції, працю, здоров’я, добробут тварин... разом зі справжньою кулінарією, смаком та задоволенням». Марк Біттман, The New York Times

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. 

In this stunning new cookbook, Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: 

Process explains cooking methods that elevate veg to great heights; 
Pairing identifies four basic pairings that are fundamental to great flavour; 
Produce offers impactful vegetables that do the work for you.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, 

Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

About the Authors:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

Ixta Belfrage spent her youth absorbing food traditions in Italy, Mexico and Brazil. She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Ixta was Yotam's co-author on bestselling Flavour (2020).

______________

Пролистать книгу Ottolenghi FLAVOUR на Google Books