Кулінарія

Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.

Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.

This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.

For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.

This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.

This is how to cook, the OTK way.

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

Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoor

The Ottolenghi Test Kitchen was founded by Yotam Ottolenghi and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers: Gitai Fisher, Verena Lochmuller, Chaya Maya, Tara Wigley, Claudine Boulstridge, Jens Klotz and Clodagh McKenna. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables.

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Ottolenghi’s groundbreaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design

Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes.

Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads.

Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed, lavishly photographed recipe book offers the timeless qualities of a cookery classic.

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

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.

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Пролистать книгу Ottolenghi: The Cookbook на Google Books

Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.

If you’ve ever wandered down a charming French alleyway or a bustling Parisian street, there are stand-out shop displays that truly capture the essence of French flair – gorgeous patisseries filled with the most eye-catching and elegant bakes. Delicately detailed with candies, fruits, spun sugar and tempered chocolate, it’s hard to resist their sweet seduction. However, you don’t have to travel far to enjoy these tasty treats, you can simply learn how to conjure them up at home with this stunning collection of recipes.
With step-by-step instructions, expert chef Will Torrent introduces you to the basic recipes that make up the foundation of authentic French pâtisserie, before delving into the superb bakes, each of which has its own je ne sais quio! Opt for something light and sweet with colourful Macarons. If you’re feeling fruity try the citrus-sharp Tarte au Citron. Or if all you want is chocolate on chocolate, master the rich Coffee and Chocolate Madeleines. Whether you’re new to pâtisserie, or have dabbled in the art before, these delightful desserts are sure to show you how to achieve French baking finesse.

About the Author:

Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and Gary Rhodes, as well as at Claridges, The Dorchester, The Fat Duck and The Lanesborough. In addition, his TV appearances include BBC’s Sweet Baby James and Ready Steady Cook, Channel 4’s Food Fight Club and Sunday Brunch and ITV’s This Morning. He is a Consultant Pastry Chef to Waitrose and has been profiled extensively by the British press, including the Guardian. For Ryland Peters & Small, he is also the author of Afternoon Tea at Home and Chocolate at Home.

The definitive cookbook on Peruvian cuisine by the country’s most famous and popular chef, Gastón Acurio.

The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.

One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.

Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.

About the Author:

Gastón Acurio was born in Lima, Peru, in 1967. He has created an international empire, exporting Peruvian cuisine around the world.

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- The definitive cookbook on Peruvian cuisine by the country’s most famous and popular chef, Gastón Acurio
- Gastón Acurio is a major national celebrity with 735,000 Twitter followers and more than 1 million Facebook friends. He has his own television show and supporters who want him to be President
- Brings 500 authentic recipes from the Peruvian home to the worldwide kitchen for the first time
- Named ‘a hot food trend’ by USA Today and ‘the next big thing’ by the Wall Street Journal, Peru is now poised to expand its influence into the home kitchen
- From quinoa and ceviche to gluten-free amaranth and aji amarillo, Peruvian food offers an abundance of healthy and unique ingredients
- The launch coincides with Peruvian restaurants opening in major cities worldwide as the cuisine is embraced by the mainstream

A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.

Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes -- the classics and the traditional favorites -- along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.

The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes -- playfully decorated small cakes designed to delight children or for parties.

Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.

About the Authors:

Christophe Felder is one of the most respected pastry masters in the world, having achieved fame during his fifteen-year tenure as the pastry chef at the Michelin-starred Hôtel de Crillon in Paris. In 2009, he founded Studio Christophe Felder, a pastry school open to the public and located in Strasbourg in his native Alsace. Together with Camille Lesecq, former pastry chef at Le Meurice, they operate a patisserie, Les Pâtissiers, in Mutzig, Alsace.

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.

Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

About the Author:

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

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Celebrate Portugal’s vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira

With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.

About the Author:

Leandro Carreira cut his culinary teeth at Andoni Luis Aduriz’s restaurant, Mugaritz, in the Basque region of Spain, before arriving in London and working with Nuno Mendes at Viajante as Head Chef. His residency at Climpson’s Arch in East London, an exploration of regional Portuguese cooking, received five-star reviews. Londrino, his first restaurant, opened in Bermondsey in 2017 and his current project, The Sea, The Sea, in Chelsea has been followed by The Sea, The Sea Chef’s Table in late 2021.

When it comes to soul food, there is an elite pantheon of grand dame authors: Patti Labelle, Sylvia Woods, and Edna Lewis. For their fans, who crave authentic African-American recipes, this publication marks a major rediscovery: the original soul diva, Princess Pamela, who paved the way for all the others with this 1969 cult classic.

This lost classic cookbook was treasured by past generations as a bible of soul cooking and is now back in print after more than a quarter century. As the national trend for Southern cuisine continues, this book offers a sure line to authenticity. It represents the cookbook of the Great Migration, the recipes that black people who had left the South held on to as a way to preserve their heritage and memories.

About the Authors:

Pamela Strobel was born in Spartanburg, South Carolina, where she learned to cook from her mother, Beauty. Orphaned at age 13, Strobel came to New York, finding work in restaurants while nurturing her love of jazz by catching performances of Louis Armstrong and Sarah Vaughan. In 1965, Strobel opened her own restaurant in the East Village neighborhood, serving the soul food of her childhood while entertaining guests alongside a band that once included Lewis Nash, John Hicks, and Roy Eldridge.

Matt Lee and Ted Lee are siblings who grew up in Charleston, South Carolina, and after moving to New York City founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order service for southern pantry staples. The brothers have gone on to become some of the most respected food journalists in the country, authoring three books including most recently The Lee Bros. Charleston Kitchen. They are contributing editors at Travel and Leisure and frequently write stories for Bon Appetit, The New York Times, Fine Cooking, and Food and Wine.

A collection of 40 delicious cocktail recipes featuring the hugely popular Italian sparkling wine that has taken social drinking by a storm – Prosecco!

Ah, Prosecco, how we love it! With its crisp, zesty bubbles and light, fruity flavour, Champagne’s perkier younger cousin is our favourite sparkling wine, hands-down. But what many of us don’t realize is that those easy-drinking qualities we love so much are exactly what makes it a fantastic base for cocktails, too. Prosecco’s sprightly bubbles combine brilliantly with all kinds of liqueurs and spirits, so it’s time to open the drinks cabinet and start experimenting – and Prosecco Cocktails is the perfect companion to get you started.

There are Prosecco-led twists on the classics, like the Kir Royale or Prosecco Mojito; sophisticated apéritifs like the classic Spritz or the strawberry-infused Rossini; absolute party barnstormers like the Sangria Blanca, infused with white peach and basil; and intriguing sweet treats like the Wild Berry Cheesecake or Sparkling Parma Violet. Everyone enjoys the magical sound of well-chilled fizz cascading into a sparkling clean glass, adding its special cheer to any occasion. Now let’s take it to a whole new level!

Whether you’re hosting an action-packed hen party or a dainty baby shower, a sunny beachside barbecue or a festive Christmas drinks gathering, an intimate meal à deux or a gossip-fuelled get-together, a fun family celebration or a soignée dinner party, the true joy of Prosecco is that it’s ideal for any occasion.

Regarding Cocktails – єдина книга покійного Саші Петраске, легендарного бармена, який змінив коктейльну культуру своїм баром у стилі спікізі «Milk & Honey».

Передмови Дейла ДеГроффа та Роберта Сімонсона.

Тут представлено 85 рецептів коктейлів з його репертуару – улюблені класичні та сучасні варіації – з історіями барменів, яких він особисто навчав. Інгредієнти, міри та приготування чудово проілюстровані, щоб читачі могли готувати професійні коктейлі вдома. Поради Саші щодо ведення домашнього бару, а також його роздуми зібрані тут, щоб надихнути нове покоління барменів та любителів коктейлів.

Про автора:

Саша Петраске відкрив коктейль-бар «Milk & Honey» у Нью-Йорку у 2000 році. Пізніше він мав підприємства в Нью-Йорку, Лондоні та Австралії. Саша та його бари вигравали численні конкурси та нагороди. Він жив у Нью-Йорку до своєї передчасної смерті у 2015 році. Його дружина, Жоржетта Могер-Петраске, яка мешкає в Нью-Йорку, є автором про спиртні напої.

Covers all the classic techniques and practices of service personnel in fine dining restaurants

Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how to set the table and how to serve and pour drinks, as well as other forms of table service including slicing and flambéing. Each service technique includes detailed instructions and is illustrated with step-by-step photographs capturing the accuracy and precision of the task. Tracing all the techniques of tableware, Restaurant Service will ensure you have mastered the basics of perfect dining room service and support you throughout your professional journey.

About the Authors:

Since 1980, Thierry Boulicot has taught catering as a vocational subject at the Lycée technique d'hôtellerie et de tourisme de Val de Loire, a hotel and tourism college in Blois, France. Since 1988, Dominique Jeuffrault has been a technical and vocational teacher at the Lycée technique hôtelier, a hotel college in La Rochelle, France.

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Відкрийте для себе світ рису через його різноманітні смаки та безмежні можливості.

Рис – це не просто гарнір, а часто й головна страва, що пропонує різноманітні кулінарні враження залежно від виду. Він може бути липким, кремовим, повітряним, хрустким, горіховим, ароматизованим або тягучим, і він унікальним чином поглинає смаки спецій та бульйонів під час приготування. Для багатьох людей у ​​всьому світі рис є основним продуктом, який споживають на сніданок, обід та вечерю.

Різні види рису є невід'ємною частиною майже всіх світових кухонь: басматі, жасмин, коричневий рис, клейкий рис, круглозернистий шарі, чорний рис, арборіо, червоний рис, карнаролі, японіка та бомба.

Про автора:

Тове Нільссон Якобсон є автором всесвітньо відомих книг, таких як Ramen, Thai або Egg. Окрім того, що вона є автором кулінарних книг, вона є стилістом їжі, 15 років працює шеф-кухарем на шведському телебаченні, бере участь у радіоефірі та є співведучою популярного подкасту про їжу та фермерство Jordkommissionen разом з Лоттою Лундгрен.

Вичерпний посібник із випікання хліба, який містить понад 60 рецептів, наповнених усіма знаннями та досвідом засновника копенгагенської компанії Харта Багері та колишнього головного пекаря Tartine у ​​Сан-Франциско.

Richard Hart Bread – це посібник з інтуїтивного мистецтва випічки хліба. Навчившись бачити, смакувати, доторкатися та адаптуватися, читачі зможуть знайти власний спосіб приготування справді чудового хліба — від пухирчастих заквасок до ситних житніх хлібців тощо. Замість того, щоб нав’язливо зосереджуватися на точних формулах, Річард навчає як початківців, так і досвідчених пекарів усім своїм ключовим технікам, нічого не тримаючи.

Завдяки чудовим фотографіям, пояснювальним відео, доступним на сторінці за допомогою QR-кодів, і детальним описам методів ви матимете всі інструменти, необхідні для приготування чудового хліба. Багата історіями та безмежним ентузіазмом Річарда, ця книга змусить вас ще більше закохатися в хліб.

Про автора

Річард Харт є засновником Hart Bageri з кількома представництвами в Копенгагені, партнером якого є Рене Редзепі з Noma. Раніше він був головним пекарем у легендарному Tartine у ​​Сан-Франциско. Родом із Лондона, Англія, зараз він живе в Мехіко, де відкриває свій новий проект Green Rhino.

Вичерпний посібник із випікання хліба, який містить понад 60 рецептів, наповнених усіма знаннями та досвідом засновника копенгагенської компанії Харта Багері та колишнього головного пекаря Tartine у ​​Сан-Франциско.

Richard Hart Bread – це посібник з інтуїтивного мистецтва випічки хліба. Навчившись бачити, смакувати, доторкатися та адаптуватися, читачі зможуть знайти власний спосіб приготування справді чудового хліба — від пухирчастих заквасок до ситних житніх хлібців тощо. Замість того, щоб нав’язливо зосереджуватися на точних формулах, Річард навчає як початківців, так і досвідчених пекарів усім своїм ключовим технікам, нічого не тримаючи.

Завдяки чудовим фотографіям, пояснювальним відео, доступним на сторінці за допомогою QR-кодів, і детальним описам методів ви матимете всі інструменти, необхідні для приготування чудового хліба. Багата історіями та безмежним ентузіазмом Річарда, ця книга змусить вас ще більше закохатися в хліб.

Про автора

Річард Харт є засновником Hart Bageri з кількома представництвами в Копенгагені, партнером якого є Рене Редзепі з Noma. Раніше він був головним пекарем у легендарному Tartine у ​​Сан-Франциско. Родом із Лондона, Англія, зараз він живе в Мехіко, де відкриває свій новий проект Green Rhino.

Fresh off winning 1st place in the Italian category and 2nd place in the rice category at the 2019 Gourmand International Cookbook Awards, this book is a definitive guide to the Italian rice-cookery repertoire.

From acclaimed Chicago chef and restaurateur John Coletta comes a recipe collection focusing on a relatively unexplored area of Italian cuisine — rice cookery. Rice is a staple of northern Italy, where all Italian rice is produced. A rich and varied rice-based cookery has developed in this region. These 100 authentic dishes bring the full range of Italian rice cooking into the home kitchen, from familiar dishes — arancini, crochettes, risotti, and rice puddings — to more unusual offerings such as rice salads, soups, fritters, bracioli, and gelatos.

Coletta shares his expertise about Italian rice types and cooking methods, and provides foolproof instructions for making perfect rice every time. He also includes background about the rice varieties and where they can be purchased. Among the recipes are Rice Crostini with Ricotta and Oregano; Rice Soup with Shrimp and Leeks; Rice Salad with Bresaola and Parmigiano Reggiano; Risotta alla Carbonara; Artichokes Stuffed with Lemon and Thyme Risotto; Braised Turkey Rolls with Chestnut Risotto, Pancetta, and Sage; and Rice Crepes with Nutella.

This volume will appeal to lovers of Italian food who are looking for a cookbook that includes many of their favorite Italian ingredients all with rice as the new star.

About the Authors:

John Coletta is the founding chef and partner of Chicago's Quartino Ristorante & Wine Bar. It has received three stars from the Chicago Tribune and the Chicago Sun-Times, and won the American Culinary Federation’s 2014 Award of Culinary Excellence. Under Coletta’s leadership, Quartino also earned the Ospitalità Italiana seal, which recognizes restaurants abroad that promote the traditions of Italian food culture.

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Пролистать книгу Risotto and Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts