Кулінарія

Підніміть свої дошки для закусок на новий рівень — заповніть стіл або кухонну стільницю — з цими 50 смачними, натхненними, сімейними та простими у приготуванні стравами та батончиками «зроби сам» на всі випадки життя.

BakerMama повертається! У цьому продовженні свого бестселера «Красиві дошки» Меган Браун створила не просто кулінарну книгу, а й розважальний ресурс. «Видовищні дошки» містять понад 250 рецептів, чудові фотографії та безліч ідей, яких ви можете дотримуватися бездоганно або комбінувати.

Відкрийте для себе ще більше порад та хитрощів BakerMama для легкого, безстресового та безпомилкового проведення часу, яке вразить ваших гостей та нагодує голодну публіку, дозволяючи вам розслабитися та насолодитися подією. Візуально захоплюючі та надзвичайно привабливі, ці страви та батончики складаються з поєднання смачних рецептів та легкодоступних свіжих та готових продуктів.

У цій приголомшливій книзі ви знайдете страви для особливих подій, свят, сніданків та пізніх обідів, обідів та вечерь, десертів та напоїв, зокрема:

• Створіть власні тако на сніданок
• М'ясні вироби та сир для всієї компанії
• Закуски на Хелловін
• Закуски перед Днем подяки
• Прикрашання святкового печива
• Прикрасьте свою піцу
• Коктейльна вечірка
• Бранч біля ворота багажу
• Дитячий день народження
• Карамельний яблучний батончик
• І багато іншого!

Вкотре BakerMama відкрила світ розваг, гарантуючи веселі та незабутні зустрічі з вашою родиною та друзями.

Про автора:

Меган Браун (відома також як The BakerMama) – авторка кулінарних бестселерів Beautiful Boards, Spectacular Spreads та Brilliant Bites.. Її популярний блог про їжу TheBakerMama.com містить сотні її смачних рецептів та креативних ідей для страв. Вона любить розважати гостей з легкістю та захоплено надихає інших створювати смачні моменти з їхніми близькими. Меган живе в Далласі з чоловіком та чотирма дітьми. Кухня — це серце їхнього дому, і вони люблять приймати в ньому інших. Ви можете слідкувати за нею в Instagram @thebakermama.

Кофеиновый тур, который раскрывает богатство кофейной культуры, историю кофейных зерен, истории и рецепты со всего мира.

Кофе — это напиток мира. Более 2,25 миллиардов чашек кофе заваривают, пьют и смакуют ежедневно. Верный спутник и энергичный помощник каждого дня, кофе дал начало целой культуре кафе и процветающей индустрии. Хотя дозу кофеина трудно игнорировать, этот любимый горячий напиток имеет богатую и разнообразную историю, которая уходит глубже, чем дно чашки.

Хотя дозу кофеина трудно игнорировать, этот любимый горячий напиток имеет богатую и разнообразную историю, которая уходит глубже, чем дно чашки. Книга Spill the Beans, написанная опытным журналистом Лани Кингстон, приглашает читателя в путешествие по Эфиопии, Гватемале, Вьетнаму и многим другим странам, исследуя бесчисленные способы производства, продажи и употребления кофе.

Возможно, прямо сейчас хипстеры-бариста придумывают новый сезонный латте, но история о том, как скромное кофейное зерно стало мировым символом, укоренилась в истории. Книга, которая обязательно понравится и любителям кофе, и гурманам, и завсегдатаям кафе, демонстрирует, что за пределами привычного флэт уайта скрывается необъятный мир кофе. Эта книга — настоящий «экстра-горячий» товар, может быть, пора его попробовать?

Об авторе:

Лэни Кингстон — фуд-райтер и консультант. Она имеет степень магистра в области пищевых исследований и образования, а также квалификацию бариста и кондитера. Это её третья книга о кофе и первая, опубликованная издательством gestalten.

The story of the cocktail - "the only American invention as perfect as the sonnet," according to H.L. Mencken - featuring 45 recipes for rediscovered classics and inspired originals.

A cocktail- the fascinating alchemy of simple alcohols into complex potables -- is an invention as unlikely as it is delicious, and an American innovation whose history marches in step with that of the Republic. In Spirits Sugar Water Bitters, nationally recognized bartender and spirits expert Derek Brown tells the story of the cocktail's birth, rise, fall, and eventual resurrection, tracing the contours of the American story itself.

In this spirited timeline, Brown shows how events such as the Whiskey Rebellion, Prohibition, and the entry of Hawaii into the United States shaped the nation's drinking habits. Brown also tells the stories of the great men and women who made their mark on cocktail culture, including America's Distiller-In-Chief George Washington and modern-day King Cocktail Dale DeGroff, as well as lesser-known mixology heroes like Martha Niblo, the nineteenth-century New York proprietress famous for her Sherry Cobblers, and Frederic Tudor, whose ice-shipping business gave early drinks like the Cobbler and the Mint Julep the chill they needed. Featuring classic and original recipes inspired by each period, this book serves up the perfect mix of geography, history, culture, and taste.

About the Authors:

Derek Brown is a leading spirits and cocktail expert and president of Drink Company, which owns and operates 2017 Spirited Award winning "Best American Cocktail Bar" Columbia Room, as well as PUB, a rotating pop-up bar that's housed the wildly-popular "Miracle on 7th Street", "Cherry Blossom PUB," and "Game of Thrones PUB." His work has earned several James Beard Award nominations, and has been named Imbibe Magazine's Bartender of the Year. He has also served as Chief Spirits Advisor for the National Archives. Brown's writing on spirits has appeared in The Atlantic, The Washington Post, and other publications. Playboy magazine named him as one of "The 10 Entertainers, Thought Leaders and Heroes Who'll Save Us in 2017."
Robert Yule is a freelance journalist and writer, with an expertise in American history and travel. He is vice president of the creative content agency, Long Story Short and author of the blog Historic District.

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Пролистать книгу Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World

Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over-processed white bread, and many want to bake their own.

And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for. 

About the Author:

James Morton rose to fame in 2012 when he reached the final of the Great British Bake-Off. Since then he has become a columnist for the Sunday Mail, founded his own popular baking blog, written for the Good Pub Guide, amassed a huge social media following and written several best-selling food & drink books. In addition to baking and writing he also loves brewing his own beer and has won several national home brewing awards. 

Baker Tracey Zabar’s delectable collection of recipes for making little cakes is the perfect go-to for when you want a sweet tiny treat to share.

From original twists on time-honored classics to intriguing new flavor combinations, these recipes will suit every palate. They range from tiny Bundts to fanciful mini cakes. Included are small babkas, snack cakes, chocolate delights, and much more. The recipes are organized seasonally when fresh ingredients are at their peak. Tracey Zabar has scaled down traditional cake recipes so that there is just enough to enjoy in one sitting, serving two to six people. There are even directions on how to scale up a recipe for a crowd and pro tips on baking equipment and techniques specific to making small cakes.

Dazzle your dinner guests with a beautifully frosted layer cake adorned with edible flowers atop a small cake stand. For a great dessert table, impress your guests by offering enticing miniature cupcakes and an assortment of baked treats for creating individual tasting plates. With inspirational photos of each cake, easy-to-follow recipes, and delightful icing and topping options, Sweet Little Cakes is the baking book you’ll want to turn to often.

About the Author:

Tracey Zabar is a baker, jewelry designer, and author of six books including One Sweet Cookie and Chocolate Chip Sweets. She is a food influencer with her cookbook/recipe blog. Cakes from Mrs. Zabar’s Bakeshop are featured at Zabar’s and Co., NYC. Ellen Silverman’s photographs have appeared in many cookbooks and leading lifestyle magazines. She is the coauthor of The Cuban Table.

The Sunday Times and New York Times Bestseller

‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

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

Helen was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl. After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Ottolenghi. She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking – and of course, on her love of sweets.

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Пролистать книгу Sweet: Ottolenghi Yotam Goh Helen на Google Books

For all food and travel lovers, this unique cookbook is the first to present Abu Dhabi as a culinary crossroads — where the global goes local-and to highlight the people making it happen.

In recent decades, Abu Dhabi, the capital city of the United Arab Emirates, has experienced a steady influx of people from around the world, all bringing their culinary influences. From Syria to Spain, India to Italy, Afghanistan to the Americas, an enticing array of aromas, flavors, and textures has blended with the local foodways to create a vibrant urban food culture of reinvention and collaboration, at home and on the streets.

In this book, Hanan Sayed Worrell gives us an unprecedented tour of these fascinating culinary treasures. As a long-time resident of Abu Dhabi, the author takes us where few visitors can go: into the homes and lives of locals and expatriates. Through a collection of touching individual stories, delicious recipes, and vibrant photographs, we experience life in this rapidly evolving city. Table Tales: The Global Nomad Cuisine of Abu Dhabi is inspired by the many meals hosted at the Worrell’s dinner table for guests from around the world. As a careful and affectionate observer of the city for over a quarter century, Worrell guides the reader on a culinary pilgrimage by way of its streets, homes, and flavors.

About the Author:

Hanan Sayed Worrell is a specialist in international and cultural projects, with over 25 years of experience in both the public and private sectors. As a native Arabic speaker and long-term resident of the Gulf countries, Worrell has contributed to several impactful projects in the region, including the Guggenheim Abu Dhabi and New York University Abu Dhabi (NYUAD). Currently, she is the senior representative for the Solomon R. Guggenheim Foundation in Abu Dhabi.

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Пролистать книгу Table Tales: The Global Nomad Cuisine of Abu Dhabi

Taste and Place: The Design Hotels Book — це широке та інклюзивне дослідження їжі, невід’ємна частина цілеспрямованої подорожі.

У нашій найамбітнішій книзі ми закликали провідних письменників, фотографів, креативних шеф-кухарів і кулінарних новаторів вивчити перспективні ідеї та надихаючі практики щодо їжі в наших готелях, напрямках і ширшій спільноті. Містячи історії з готелів Rockhouse на Ямайці, Растрелло в Італії, Сатояма Джуджо в Японії та багатьох інших місць дизайн-готелів, ці історії виходять за межі страви, кухні та їдальні, щоб розкрити цілісний зв’язок їжі.

Ми виявили, що екосистема готелю, яка розглядається крізь призму їжі, створює ідеальний мікросвіт для кращого розуміння великих системних змін. У цій доволі особливій книзі ми в Design Hotels розмірковуємо про те, що ми можемо привнести в ці зміни з точки зору гостинності, яку ми підтримуємо та хочемо бачити в майбутньому. Детальніше про нашу подорож читайте тут.

Taste and Place: The Design Hotels Book містить історію про те, як створюється кухонне товариство в готелі Bursa в Києві, Україна. Через війну готель наразі був змушений закрити свої двері, але команда в безпеці та дала нам дозвіл на випуск книги. На знак нашої підтримки ми обіцяємо пожертвувати цьогорічний прибуток від онлайн-продажів на гуманітарні акції, запропоновані нашими двома українськими готелями-учасниками.

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Ця впливова довідкова робота, яку шанують архітектори, дизайнери, ресторатори, власники готелів і креативні люди в усьому світі, містить вишукані зображення від провідних фотографів і експертні коментарі від найкращих світових письменників про кухню та кулінарних новаторів. Їхні історії виводять читача за рамки страви, кухні та їдальні, щоб дослідити цілісний зв’язок між їжею та місцевістю; його походження та виробництво; люди, ландшафт і архітектура. Від регіонального терруару, через кухню, до спільноти, історії, зібрані від експертів, які їх створили, детально описують їхні методи виробництва; трудові практики; та далекоглядну гостинність. Це ставить запитання, наприклад, як ми можемо подорожувати більш відповідально? Як готелі можуть зменшити свій вплив на навколишнє середовище? Як мандрівники можуть повернути більше, ніж взяти? Подорож із стародавнього острова Крит; через традиції швейцарських і японських гір; до передових кулінарних практик у Карибському басейні — кожен готель, представлений у цьому щорічному добірці, унікально вишуканий.

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Теруар
«Смак місця» означає розуміння розкоші місця, яке виражається через ґрунт, клімат, людей, урожай і продукти.

Острівні шляхи
Острови — це мікрокосми великого світу; вони також можуть бути експериментальним майданчиком для еволюційних зрушень.

Доморощений
Від оливкових гаїв до космічних ферм, домашні та домашні продукти є надмісцевим внеском у добробут як персоналу готелю, так і гостей.

Дух кухні
Нове покоління кухарів і власників створює інклюзивне та дбайливе середовище, орієнтоване на спільну роботу на кухні та навколо неї.

Налаштування таблиці
Їдальні є ключовими точками контакту між походженням, виробництвом, людьми, ландшафтом, їжею та архітектурою.

Відходи не
Все це щось інше. Тут ми досліджуємо географію того, що стане найцікавішою частиною майбутнього кулінарії.

З благоговінням
Кожна істота, фрукт чи овоч на столі віддали своє життя, щоб їх спожити. Цінування цього, а також традицій, реліквій і методів виробництва є важливою частиною спільного використання їжі.

Велика картина
Ось уявлення про те, як виглядатиме наступна глава розкоші на прикладі старих рук і нових піонерів.

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Переглянути відео про книгу Taste and Place: The Design Hotels Book

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

About the Author:

Randy Mosher is a writer, lecturer, and creative consultant on beer and brewing worldwide. He is the author of Tasting Beer, Beer For All Seasons, Radical Brewing, and Mastering Homebrew. He is active in the leadership of the Chicago Beer Society, the American Homebrewers Association, and the Brewers Association. He is also a partner in and the creative director for 5 Rabbit Cerveceria, a brewery in Bedford Park, Illinois. He lives in Chicago, Illinois.

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Пролистать книгу Tasting Beer, 2Nd Edition: An Insider's Guide To The World's Greatest Drink

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 Author:

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.

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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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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