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Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they're prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it's sweet or not, classic or regional, it's here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

About the Author:

Emily Elyse Miller is a food writer and culinary consultant based in New York City. She has worked with VICE, Lucky Peach, The New Yorker, and been featured in Vogue, Refinery29, and many other publications. She is the founder of BreakfastClub, a global event series that connects culinary and design innovators and chefs through the ritual of breakfast.

In Brilliant Bites, best-selling Beautiful Boards author Maegan Brown (aka The BakerMama) shares 75 tasty bite-size appetizers that will make a big impression.

WOW your family and friends with miniature versions of all their favorite foods! These 75 appetizers are easy to shop for and prepare, for effortless, kid-friendly entertaining.

In Brilliant Bites, Maegan Brown (aka The BakerMama) — the best-selling author of Beautiful Boards — has created and curated visually exciting and deliciously enticing finger foods for parties and special occasions, breakfast and brunch, everyday snacks and meals, dessert, and her specialty — holiday-themed bites.

Designed to be simple from start to finish, these perfectly portioned apps contain minimal, easy-to-find ingredients, can be enjoyed in one or two bites, and require no plates or utensils — so shopping, eating, and cleanup are a cinch. You’ll have time to relax and enjoy the little things…and bites.

Whatever the occasion, these munchies will have everyone oohing and aahing and begging for more. After all, who can resist cute food? Offering a perfect mix of classic comfort foods and clever concoctions, you’ll be coming back to this essential entertaining reference again and again.

With a stunning photo for each recipe, the bites include:

• Eggs Benedict Bites
• Muffins with Mom Mini Muffins Many Ways
• Charcuterie Board Cracker Bites
• Ramen Bites
• Bacon Mac ’n’ Cheese Jalapeno Bites
• Banana Split Bites
• Birthday Cake Cookie Bites with Party Hats
• Strawberry Shortcake Bites
• And much more!

Including 11 Savvy Sips — creative cocktails and mocktails to pair with your appetizers — these easy-to-make recipes can be enjoyed alone or mixed and matched to suit the occasion.

Whatever you choose from this treasure trove of entertaining ideas, it is guaranteed to make a big impression on your friends and family.

Discover even more inspiring food presentation ideas from The BakerMama in Beautiful Boards and Spectacular Spreads.

About the Author:

Maegan Brown (aka The BakerMama) is the bestselling cookbook author of Beautiful Boards, Spectacular Spreads, and Brilliant Bites. Her popular food blog, TheBakerMama.com, features hundreds of her tasty recipes and creative meal ideas. She loves to entertain with ease and is passionate about inspiring others to create delicious moments with their loved ones. Maegan lives in Dallas with her husband and four children. The kitchen is the heart of their home and they love welcoming others into it. You can follow her on Instagram @thebakermama.

Brooklyn continues to be a food mecca known for its innovative restaurants and bars, drawing tourists and locals alike. Although several cookbooks have featured Brooklyn eateries, none have focused exclusively on the innovative bar scene. Food writer Barbara Scott-Goodman discovers amazing spots in her hometown of Brooklyn and presents their unique recipes for serving creative cocktails and artisanal beers, accompanied by small dishes.

In this informative cookbook, well-known food writer Scott-Goodman celebrates Brooklyn's happening bar culture -- from the mixologists who craft classic and original cocktails, to the talented chefs who create delicious dishes made with fresh-from-the-market ingredients to accompany the drinks. Featured are over 110 recipes for cocktails, delectable snacks, sandwiches, and small plates. Their range of flavors is vast and extremely appealing for today's urbane palate.

About the Authors:

Barbara Scott-Goodman is an author, food writer, art director, and designer of cookbooks. This Brooklyn-based writer has produced many books including Wine Bites, Eat Greens, and The Vineyard Cookbook. Her recipes have been included in a number of other cookbooks such as Bon Appetit's Fast, Easy, Fresh and A Year of Celebrations, The Big Book of Sides, and The New York Cookbook. Her books have been featured in numerous publications including Bon Appetit, Coastal Living, and the New York Times.
Jennifer May's photographs have appeared in many cookbooks including The Chelsea Market Cookbook, Michael Symon's 5 in 5, and Susan Feniger's Street Food, as well as Bon Appetit, Food & Wine, and Edible Brooklyn.

Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.

With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.

Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck — roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.

About the Author:

Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.

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Пролистать книгу BUDMO!: Recipes From a Ukrainian Kitchen на сайте издательства.

The author of "Free the Tipple" is back with another collection of delectable cocktails — this time a literary mix inspired by the world’s most iconic women writers.

The 50 recipes in this volume are as unconventional, imaginative, and refreshing as the authors that inspired them. Each double-page spread includes an illustration of one important woman writer along with fascinating background about her oeuvre, personality, and points of literary distinction. And, of course, each profile is paired with a delicious recipe for a fitting cocktail. Pulling from every category — literary and genre fiction, poetry, graphic novels, essays and nonfiction — this book offers some surprising twists as well as old favorites. And while each subject could provide hours of cocktail chatter, the recipes themselves are also a unique conversation starter: the Virginia Woolf — a peach-and-mint creation with a modernist flair; the Octavia Butler — an uncompromising blend featuring bourbon and port; the Jia Tolentino — a purple sparkler that puts a cerebral twist on pop culture; and the Mary Shelley — an unexpected combination of the Manhattan and the Margarita. Perfect for literary-themed parties as well as intimate gatherings, this book itself is an intoxicating, lip-loosening brew made of equal parts sophistication and fun.

About the Authors:

Jennifer Croll is a writer and editor whose work has appeared in a variety of publications including Nylon, Adbusters and Dazed & Confused, as well as the book Women in Clothes. She lives in Vancouver, Canada.

Rachelle Baker is a multi-disciplinary artist. Her past illustrated books include "Making Our Way Home", "Shirley Chisholm Is a Verb", and "Motherlode". She has worked with clients such as The New York Times, The Washington Post, Variety, Netflix, MTV, New York Magazine, Adidas, and The New Yorker. She is based in Detroit, Michigan.

Learn how to plan, pack, and whip up great drinks in the great outdoors.

Cabin trips, hikes, patio parties, camping adventures — however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn't mean you're limited to a bottle and a mixer. With Camp Cocktails, you'll have a variety of options for simple and tasty drinks that are ready to go wherever you go.

Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider.

Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there's a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.

About the Author:

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioural theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distiller’s Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails and has been a regular columnist for Food52, and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

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Пролистать книгу Camp Cocktails: Easy, Fun, and Delicious Drinks for the Great Outdoors на Google Books.

Cecil Beaton (1904–1980) is one of the most celebrated British Portrait photographers of the twentieth century and is renowned for his images of elegance, glamour and style. His influence on portrait photography was profound and lives on today in the work of many contemporary photographers.

In the 1920s and 30s Beaton used his camera, his ambition and his larger-than-life personality to mingle with a flamboyant and rebellious group of artists and writers, socialites and partygoers whose spirit and style cut a dramatic swathe through the epoch.

This miniature cocktail book presents a selection of dazzling and delectable infusions, inspired by the ‘Bright Young Things’ with whom Beaton mixed, illustrated with Beaton’s own unique, often humorous sketches and drawings. Featuring highballs, coolers, slings and fizzes fit to please any Lord, Lady or Viscountess, this book and its recipes bring to life a deliriously eccentric, glamorous and creative era.

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Accompanying a major new exhibition at the National Portrait Gallery, this souvenir book features a dazzling array of cocktail recipes inspired by the glittering friends, acquaintances and sitters of famed British photographer Cecil Beaton in the 1920s and 30s, illustrated with Beaton’s own witty and distinctive drawings which featured in Vogue.

This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and fillet fish, or decorate a pâté en croûte, and 70 recipes organized by category: pies, tarts, and pâtés en croûte; pâtés and terrines; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie.

Replete with 350 illustrations, this comprehensive cookbook explains the history and fundamentals of French charcuterie ― an age-old craft ― provides key terms and their definitions, and includes detailed diagrams of meat cuts in the US, UK, and France. Base recipes for pastry, broths, and stuffings as well as condiments such as chutney or pickled vegetables are featured, alongside techniques for cutting and cleaning ingredients and assembling and decorating dishes. From country pâté to eggplant and miso terrine, Scotch eggs to spicy cabbage and herb sausages, salmon and spinach terrine to Beef Wellington, or Serrano ham croquettes to blood sausage empanadas, the easy-to-follow recipes include traditional versions as well as innovative, modern reinterpretations, including plant-based and meatless variations.

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Пролистать книгу Charcuterie : Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts на сайте издательства.

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.

If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.

Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

About the Author:

Genevieve Taylor is a food stylist and author of five books including How to Eat Outside. She writes regularly for Olive and Sainsbury’s magazines, is the co-chair of the Guild of Food Writers and has co-presented Radio 4’s The Food Programme. She is based in Bristol.

Leading chefs from around the world offer inspiration, advice, and life lessons from both in and out of the kitchen

To become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people.

With wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef’s everyday job – from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don’t Teach You at Harvard Business School for the hospitality industry. 

Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others. 

About the Author:

Shari Bayer has over thirty years of experience in the hospitality industry, from working the floor at Charlie Trotter’s restaurant in Chicago to founding the NYC PR agency, Bayer Public Relations in 2003, and establishing her podcast, All in the Industry on Heritage Radio Network, a member-supported radio station with more than one million monthly listeners worldwide.

This new expanded edition of Cocktails of the Movies serves up over 70 of the greatest cocktails to have featured on film.

Take a journey through Hollywood’s lifelong love affair with cocktails, celebrating the greatest characters and their iconic drinks through original illustrations and easy-to-follow recipes. From Marilyn Monroe’s Manhattan in Some Like It Hot to The Dude’s White Russian in The Big Lebowski to New Orleans’ staple Hand Grenade in Girls Trip, there’s something for everyone. Each cocktail is accompanied by the recipe, method, a history of the drink and a synopsis of its scene in the movie alongside full-color original artwork.

About the Authors:

Will Francis is a writer and commentator on technology and culture. He regularly appears in the media to share his expertise and opinions on how digital and social media are changing the world in which we live, often in unexpected ways.

Stacey Marsh is an illustrator and designer who has worked with many popular household and luxury brands. Her unique patterns and illustrations are now available as a range of textiles and homewares.

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Пролистать книгу Cocktails of the Movies. An Illustrated Guide to Cinematic Mixology: New Expanded Edition

Fine art meets mixology in this sophisticated cocktail book that pairs drink recipes and beverage history with stunning still-life oil paintings, perfect for taking the "art" of drinking to the next level.

As they say, "We drink first with our eyes." If you believe there is an art to drinking well, then pairing cocktail recipes with still-life oil paintings is a natural next step. Still-life artist Todd M. Casey, journalist Christine Sismondo, and author James Waller are the all-star team behind Cocktails, A Still Life. Bringing together 60 of Casey’s contemporary hand-painted images paired with dozens of delicious cocktail recipes, the three-author team offers a satisfying deep-dive into each drink complete with a great classic cocktail recipe and a painted representation. Each drink tells a story, making this a truly unique cocktail-making guide attracting the eye, mind, and palate, and focused squarely on the art. Drinks include:  

- Mai Tai
- Gimlet
- Bloody Mary
- Mojito
- French 75
- Ramos Gin Fizz
- Mint Julep

Both a beautiful masterpiece and a useful guide, Cocktails, A Still Life is not just for “cocktail nerds,” but also for those who enjoy finely crafted art and finely crafted beverages. 

About the Author:

Todd M. Casey is the author of The Art of Still Life: A Contemporary Guide to Classical Techniques, Composition, Drawing, and Painting in Oil. A Massachusetts native, Todd studied at art schools in Boston and San Francisco before embarking on the classical artistic education offered by Jacob Collins's famed Water Street Atelier in New York City. A modern master of the still-life genre, Casey teaches at several institutions, including the Art Students League of New York. He is represented by Rehs Contemporary Galleries, Inc., New York, and his paintings are held in numerous private collections worldwide. He lives with his wife and daughter in New York's Hudson Valley. Christine Sismondo has been writing about wine, spirits, cocktails, and other topics, ranging from fine art to social history, for the Toronto Star, Globe and Mail, Maclean's, and other publications for twenty years. Her journalism has earned her a Canadian National Magazine Award. Although she holds a doctorate in history from York University, she prefers to work on popular and crossover projects for a wider audience. Christine lives in Toronto. James Waller is the author of the "Drinkology" series of books published by Harry N. Abrams. The series' first volume, Drinkology: The Art and Science of the Cocktail, has sold more than 80,000 copies-including many sales through non-book retailers. James lives in Baltimore, Maryland.

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Пролистать книгу Cocktails, A Still Life 60 Spirited Paintings & Recipes

A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri

Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.

About the Authors:

Virginia Lebermann is from a family of ranchers who have been in Texas for more than 100 years. She co-founded the arts organization Ballroom Marfa, and co-owns the Thunderbird Hotel and The Capri.

Rocky Barnette is the chef and co-owner of The Capri. He was raised in North Carolina, and worked at the three Michelin-starred Inn at Little Washington in Washington, Virginia, for almost a decade before relocating to Marfa.

Cooking on an open fire is the most archaic of all cooking methods. This cookbook provides many varied recipes as well as practical tips.

For decades, open-fire cooking has been considered a pastime reserved for scouts and elite soldiers, leaving the rest of us to grill sausages on the terrace. But open-fire cooking is for everyone. It is sensuous and impractical in the best sense of the word. It is as much about the time spent making the food as it is about eating it.

Cooking on Fire is full of delicious firecooked recipes requiring varying degrees of effort. It teaches you how to build and light campfires, different campfire cooking techniques, the equipment you will need (if any), and everything else you need to know.

You’ll find classic recipes like Chilli Con Carne and roasted chestnuts but also more challenging dishes that require a fair amount of time—which is a good thing. Because if there is one thing the authors would like to accomplish with this book, it is to give you, the reader, the freedom to sit down by the fire, and with food as the excuse, look into the flames, and relax.

About the Author:

Eva and Nicolai Tram both come from careers in the gastronomic world and food media, she as a sommelier and food critic, he as a chef at fine dining restaurants and TV producer.

In 2017, they moved with their two young boys from the city of Copenhagen to the Swedish woods, seeking a better balance between work and family life. As they spent more time in nature, they soon found that cooking on fire came naturally, and this book grew from their shared passion for cooking and nature.

After the original publication of Cooking on Fire in 2020, Eva und Nicolai Tram opened Knystaforsen, a restaurant with campfire cooking as the core of the kitchen. In 2022, the restaurant earned a Michelin star as well a Michelin green star for sustainability.

Cutting edge packaging and graphic design created by and for craft breweries around the world.

Craft breweries spring up like mushrooms around the globe. Creating unique brands to stand out, they draw from the full riches of graphic language and are leading the way in modern packaging design. From the minimalist to the expressionist, using lines, colors, patterns and illustrations, all the styles are allowed and it makes for an exciting, exuberant visual culture.

In Craft Beer Design, Danish designer Peter Monrad finally brings a global perspective to the truly global phenomenon that is craft beer branding. As microbreweries use cans and bottle labels to define their ethos and identity, they push the boundaries of graphic design and illustration. This curated selection shows the best and the most out-there, and reveals that when it comes to craft beer, what’s on the can matters as much as what’s in it.

About the Author:

Peter Monrad is a Copenhagen-based graphic designer with years of experience in branding, art direction, design for mobile apps, and various international start-ups. He’s also an avid consumer of IPA and a musician / producer releasing music under the moniker Tiny Anthem.