Кулинария

This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly.

Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Bà, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage.

These family recipes withstood the test of time — and exile. Staying true to her culinary heritage, Bà learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Bà’s event-filled life and memories of home.

After exploring the cuisine’s base recipes and “mother” sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.

About the Authors:

Anne-Solenne Hatte, a Franco-Vietnamese model and actress, is working on a documentary about her grandparents’ wartime experiences and exile. Alain Ducasse is a celebrated French chef and author of many cookbooks.

100 spell-binding, crowd-pleasing cocktails.

Work some magic at home with these original cocktail recipes from everyone's favourite experimental bar, The Alchemist. Elevate your mixology skills and bring some creativity to your bar cart with unique and show-stopping tipple time recipes, from their iconic Caramelised Rum Punch and Smokey Old Fashioned, to new takes on the cocktail classics.

With chapters from Chemistry & Theatre, Twisted Classics and New Wave to Classics and Low & No Alcohol, The Alchemist Cocktail Book truly has something for everyone, from mixing novices to experienced bartenders.

Bring some dramatic flair to your cocktail hour, with recipes including:
- Lavender Daiquiri
- Paloma
- Rhubarb and Custard Sour
- Bananagroni
- Maple Manhattan
- Cola Bottle Libre
- Grapefruit and Apricot Martini

About the Author:

The Alchemist is a UK-based bar chain. We're masters in the dark arts of molecular mixology and demons in the kitchen. Our mixologists create every cocktail with an obsessive eye for detail, presented in vessels orchestrated to add a devilish dash of theatre, they bedazzle, bewitch and set the scene for everything we do.

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Пролистать книгу The Alchemist Cocktail Book: Master the Dark Arts of Mixology на Google Books.

Enjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite, and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails.

First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars.

More than 80 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Golden Velvet and Death By Caffeine. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

Many of us are reclaiming the lost art of cooking at home. Ronda Carman, a seasoned cook who is on the Salonniere 100 list of America’s best party hosts, demonstrates how a well-stocked pantry allows you to easily create beautifully seasoned dishes.

Join Ronda Carman as she cooks from her pantry and readily available items in the refrigerator. A bountiful cupboard provides everything you need to prepare the batter for coconut pancakes, a bowl of chickpea soup with pesto, or a batch of pignoli cookies.

Organized alphabetically by ingredient, from almonds to za’atar, these pantry essentials are the foundation for creating meals that reflect today’s palette. Each section covers a single staple that can be used for numerous recipes. From dried fruits and grains for an instant breakfast to beans and pastas for a main course and polenta for a tasty lemon cake, every meal throughout the day is covered.

With over 100 easy-to-follow recipes and stunning photography showing creative ways to present dishes, this prac-tical cookbook features original takes on Caramelized Onion Anchovy Butter, Lemon Orzo with Tuna and Artichoke Hearts, and Pasta with Sardines, Breadcrumbs, and Capers.

Each seasonal dish is infused with nuanced flavors. The Art of Pantry Cooking is a must-have for those passionate about cooking.

About the Author:

Ronda Carman is a lifestyle journalist, a former recipe contributor to Southern Living, and author of best-selling books Entertaining at Home and Designers at Home. She has been a guest on Martha Stewart Radio, Good Morning Scotland, and Pittsburgh Today. Matthew Mead is a well-known lifestyle photographer, whose work appears regularly in books and in the press.

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Пролистать книгу The Art of Pantry Cooking: Meals for Family and Friends на сайте издательства.

This book succeeds by matching some of the world's greatest cheeses with unexpected, seasonally inspired flavors and textures and presents a composed cheese plate as a fun, modern, and accessible option for delicious entertaining. Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments.  A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L’Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon.

About the Authors:

Tia Keenan is a New York–based chef-fromager and writer. She created the cheese program for Danny Meyer’s The Modern and pairings for Murray’s Cheese. Her work has been featured in Food & Wine, The New Yorker, and on The Food Network.

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Пролистать книгу The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude

Alex Hitz, "the very best host in the world" says the Wall Street Journal, shares more than 100 timeless, tried-and-true recipes for classic comfort foods to serve with his inimitable style of gracious entertaining.

Having played host to the A-list and beau monde from Atlanta to Park Avenue to Beverly Hills, Alex Hitz is a consummate entertainer and bon vivant -- who can really cook. Elegance, comfort, and wit (and always a little decadence) suffuse every detail of every delightful and delicious occasion. Defying diets and trends, Alex treats guests like family with rich, Southern-inspired food and the generous traditions of Southern hospitality.

Conceived as full menus, each occasion offers recipes and tips for ultimate success, from his always-perfect-every-time Thanksgiving table and epic Boxing Day buffet to a bright Easter brunch and an intimate Valentine's Day supper. In addition to twelve expertly curated menus, Hitz provides can't-fail recipes for his essential dishes, classic recipes every confident cook should have in their back pocket, from perfect vinaigrettes and homemade mayonnaise to Bel-Air Onion Puffs, Risotto alla Milanese, To-Die-For Ale-Braised Brisket, and Caroline's Tipsy Ambrosia.

Ever the raconteur, Hitz delivers common-sense rules -- including for the art of being a guest, and what always or never to do as a thoughtful host -- providing readers with the skills and confidence to establish their own signature style.

About the Author:

Alex Hitz is an award-winning chef, speaker, columnist, event designer, and master host. His first book, My Beverly Hills Kitchen, was featured in the Wall Street Journal, Vogue, Vanity Fair, Departures, Southern Living, O, House Beautiful, and the New York Times. He is a contributing editor at House Beautiful and Town & Country, and writes regularly for Departures, C Magazine, Southern Living, and Quest.

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Пролистать книгу The Art of the Host: Recipes And Rules For Flawless Entertaining

The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it’s a source of intense pride and inspiration for chefs and diners alike.

Organized by Austin’s “major food groups” — like barbecue, tacos, and Tex-Mex — The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it — even in the Texas summer. Part cookbook, part souvenir, and 100 percent love letter, The Austin Cookbook is perfect for proud locals, visitors, and (t)ex-pats.

About the Author:

Paula Forbes is a food and restaurant writer based in Austin, Texas. Forbes was founding editor of Eater Austin, where, for two years, she tracked buzzy restaurant news and interviewed chefs during an exciting time that included the height of the food truck trend, the rise of Aaron Franklin and a barbecue renaissance, and the explosion of the Austin food scene onto the national stage. Following her time at Eater Austin, she was deputy editor at Eater National, senior editor at Epicurious, and managing editor of the cult food blog Eat Me Daily. Forbes has reviewed cookbooks for nearly a decade and has been published on Food52, The Cut, Extra Crispy, AmEx Essentials, and more.

Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine.

There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

About the Authors

Peter Sherman is the owner of BarBacon, a bacon-themed gastropub in New York City. Peter spent the last decade cooking in some of the best kitchens in the world: Joel Robuchon’s L’Atelier, David Bouley’s Danube, and April Bloomfield’s Breslin. He lives in New York City.

Stephanie Banyas is a writer and recipe developer, and has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute, and has co-authored Flay’s eight most recent cookbooks, including Bobby Flay’s Mesa Grill Cookbook, Brunch at Bobby’s, and Bobby Flay’s Throwdown!. Banyas lives in New York City.

Найповніший путівник зі світу пива, в якому є все, що вам потрібно знати про те, що пити, де, коли і чому.

Уявіть, що ви сидите у своєму улюбленому пабі з добрим другом, який випадково отримав премію TACP — головну кулінарну нагороду — за написання книги про пиво. Потім уявіть, що він провів роки після першого видання, досліджуючи всі зміни, які продовжують формувати та розвивати світ пивоваріння. Це ця книга, повністю перероблена та оновлена ​​біблія про пиво, яка охоплює все: Історію, або як ми пройшли шлях від зародження солодування та національних традицій до каламутного IPA за 12 000 років. Різноманітність: десятки стилів та сотні сортів пива, а також рекомендовані «Пиво, яке варто знати». Цікавинка: Якщо пиво — ваша пристрасть, ви будете в захваті від того, який тип хмелю використовується в улюбленому пиві та куди поїхати для пивного туризму, а також профілі пивоварень з усього світу. І нарешті, Задоволення. Бо, зрештою, саме в цьому вся суть.

Про автора:

Джефф Елворт — письменник, який живе в Портленді, штат Орегон. Він пише про пиво, сидр і іноді про політику. Серед його книг: The Beer Bible (Workman), The Widmer Way (Ooligan), The Secrets of Master Brewers (Storey), та Cider Made Simple (Chronicle). Його книги двічі отримували визнання найкращої книги Північноамериканської гільдії пивних письменників, а в 2016 році The Beer Bible була названа найкращою книгою про вино, міцні напої чи пиво Міжнародною асоціацією кулінарних професіоналів (IACP). Він також є співведучим подкасту Beervana, де він разом із професором економіки Університету штату Орегон Патріком Емерсоном обговорюють пиво та економіку пива. Джефф регулярно виступає з навчальними промовами, дегустаціями та корпоративними презентаціями, а також викладає курси про сидр та пиво.

Join award-winning beer writer Mark Dredge on his search for the world’s best beer adventures and experiences.

This collection of over 150 unmissable beer experiences features the world’s greatest beers, bars, breweries, and events: it’s the ultimate bucket list for every beer lover. Combining travel, city guides, food, and history, The Beer Bucket List takes you around the globe, via traditional old British pubs, quirky Belgian bars, brilliant Bavarian brauhauses, spots to enjoy delicious food and beer, the hop gardens of New Zealand, Southeast Asia’s buzzing streets, amazing beer festivals, unique beer styles, pioneering breweries, and the best new craft brewers. This is any beer lover’s must-read book about the most essential beer experiences on the planet.

Part cookbook, part social and cultural history, this book takes us to the very centre of the Bloomsbury Group: the dining tables over which its members argued, debated, laughed and loved. With almost 300 recipes, this fresh and inventive volume will appeal to lovers of food and lovers of literature alike.

Contents List:

Foreword by Anne Chisholm; ‘The Charleston Trust’ by Virginia Nicholson; Introduction • 1. Before Bloomsbury (1890s–1904) • 2. Old Bloomsbury (1904–14) • 3. Bloomsbury in Wartime (1914–19) • 4. An Appetite for Bloomsbury (1920s) • 5. Bloomsbury and Abroad (1920s–1930s) • 6. Bloomsbury in Eclipse (1930–41) • 7. Bloomsbury’s Offspring (1940s–).

About the Authors:

Jans Ondaatje Rolls is the author of Bosham Bisque and Chester Chowder. She is involved in fundraising for numerous charities and is an active supporter of Pallant House Gallery, Winston’s Wish and the Charleston Trust. Anne Chisholm is a biographer and critic. Among her many books are biographies of Nancy Cunard, Lord Beaverbrook and Rumer Godden.

Відкрийте для себе історію створення нагороджених рожевих вин з провансальського замку Шато д'Есклан, які надихнули на «рожеву революцію».

Вражаючий маєток Шато д'Есклан простягається на 660 акрах у самому серці Провансу, Франція. Виноградна лоза, що сягає часів галлів, вирощується на його землях століттями. Коли його засновник Саша Лішин придбав цю власність у 2006 році, йому судилося сколихнути винний світ: він поставив собі за мету створити найкращі рожеві вина та назавжди змінити їхнє місце в колективній уяві, від доступних рожевих вин до ультра-преміальних, розкішних вин.

Вишукано сфотографовані, ніколи раніше не публіковані зображення демонструють історію та дух Шато д'Есклан. Від вражаючих зображень виноградників протягом усіх сезонів до дослідження процесу виноробства та людей, які стоять за ним, ця книга запрошує читачів дізнатися, як оживають рожеві вина, і як вони втілюють суть літньої безтурботності та провансальського мистецтва жити. Найпопулярніші пляшки Esclans — Whispering Angel, Rock Angel, Les Clans та Garrus — є іконами сучасної енології, улюбленими знаменитостями та високо оціненими винними експертами. Ексклюзивний погляд на одне з найінноваційніших виноробних маєтків Провансу, ця книга ідеально підійде для любителів рожевого вина в усьому світі.

Про авторів:

Мартін Бруно — французький фотограф. Він працював для Architectural Digest, Air France Magazine та Intersection Magazine, а також для таких великих брендів, як Hermès, Apple, Orange, Nespresso та Chanel.

Ліндсі Трамута — журналістка, яка мешкає в Парижі. Вона є авторкою книг The New Paris (2017) та The New Parisienne: The Women & Ideas Shaping Paris (2020), а також регулярно пише статті для журналів T: The New York Times Style Magazine, Condé Nast Traveler, Afar, Eater, Bloomberg та Fortune.

The definitive visual edition of a classic masterpiece.

The Book of Tea was originally written in English by Kakuzo Okakura in 1906. Since then, it has been recognized, together with Bushido, as one of the most important books written by Japanese authors in English in the early 20th century. The Book of Tea is said to be the definitive guide to Japanese aesthetics. Okakura expresses the sublimity of a non-Christian culture at a time when Christianity was the dominant religion and cultural tradition. At the same time, Okakura prays for a world in harmony under mutual understanding between the West and the East. The Book of Tea is not a book on how to conduct a tea ceremony. Instead, it introduces aesthetic and cultural aspects of Japanese life to Western audiences through Teaism by elucidating the Japanese tea ceremony's relationship with Zen, Taoism and Kado, and, more broadly, through a discussion of Japanese aesthetic principles, the essence of art and the true meaning of life.

This concept is visually enhanced by photographs taken by Yasuhiro Okawa, offering readers the opportunity to appreciate a richer experience of the world presented in The Book of Tea.

Незамінний путівник для любителя пива — куди поїхати, коли піти, що пити та все між цим.

Нарешті — список бажань, присвячений пиву! Прославляючи пиво в усьому світі, ця книга є обов'язковою для будь-якого пивного шанувальника. Незалежно від того, чи плануєте ви похід по пабах, вихідні за містом чи довшу відпустку, ця книга — скарбниця ідей для любителів пива.

Як і слід було очікувати, цей жвавий путівник з подорожей, пов'язаних з пивом, містить вичерпний список сотень великих і малих пивоварень — як давніх, так і нещодавно створених — які відкриті для екскурсій та дегустацій, а також детальний огляд їхніх різних підходів до пивоваріння, філософії смаків та інгредієнтів, а також того, що робить їхнє пиво особливим.

Але ця книга заглиблюється у світ пива та містить безліч ідей для дослідження найкращих пивних напрямків світу: блискучі сучасні тапруми Тихоокеанського Північного Заходу; атмосферні англійські паби; культові пивоварні, включаючи Anchor Steam у Сан-Франциско та оригінальний Pilsner з Чеської Республіки; галасливі фестивалі від мюнхенського Октоберфесту до денверського «Великого американського пива»; та інші цікаві місця, такі як тимчасові пивні сади Німеччини або відвідування пабів у Дубліні, де можна випити келих Гіннеса в улюбленому пабі Джеймса Джойса.

Книга щедро ілюстрована атмосферними фотографіями та репродукціями пивних етикеток і логотипів, а також містить інформацію про стилі пива, поєднання їжі та пива, традиції пиття, скляний посуд та посібник з пивоваріння.

Про автора:

Джастін Кеннеді — автор книги «Посібник з пива Scratch & Sniff Guide to Beer». Проживаючи в Брукліні, він писав для Lucky Peach, Saveur, Bloomberg, Tasting Table та The New York Post, а також продюсує Beer Sessions Radio на Heritage Radio Network та подкаст Steal This Beer.

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Погортати книгу The Bucket List: Beer: 1000 Adventures " Pubs " Breweries " Festivals

A masterclass in baking and working with chocolate, the Italian way – the latest title in the prestigious Silver Spoon family

The Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource – this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.

Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.

About the Author:

Originating in 1950, Il Cucchiaio d’Argento, first published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.