Кулінарія

Casual, Vibrant, Delicious

Choose from a dazzling collection of thirty beautiful, well-crafted boards, whether you’re serving a group of two or ten. Try Catalonian Summer with romesco, charred green onions, anchovy toasts, and Manchego for an intimate outdoor gathering. Make a dinner of the Korean BBQ platter with bulgogi-style beef, lettuce cups, gochujang dipping sauce, and kimchi. Or go straight for the sweets with a dessert like S’mores Without a Campfire. Plus, check out the party-size boards for your next holiday or celebration.

Start with the four principles for creating the right board for any occasion:

- Looks matter
- Stay flexible
- Make it fun to eat
- Embrace store-bought components

You’ll find that every meal becomes one worth sharing.

About the Author:

Maria Zizka is a cookbook writer and recipe developer who was named by Forbes as one of the most influential people under 30 in the world of food and drink. Zizka has coauthored numerous award-winning cookbooks, most recently Tartine All Day, Everything I Want to Eat, and This Is Camino. Her first solo cookbook, The Newlywed Table, was published in 2019. Zizka lives in Berkeley, California, with her husband.

A follow-up to the bestselling listening party guide, Booze & Vinyl, this is an all-new collection of groundbreaking music paired with mood-setting cocktails.

Get set to party with 70 great records — organized by theme, from Rockin’ to Beats, Mellow to Jazzy & Bluesy — spanning the 1950s to today. Each entry features liner notes on the album and two accompanying boozy beverage recipes that complement the music.

Among the featured albums are: Are You Experienced? (The Jimi Hendrix Experience), Toys in the Attic (Aerosmith), Synchronicity (The Police), Jagged Little Pill (Alanis Morisette), The B52s (The B52s ), Gipsy Kings (The Gipsy Kings), Violator (Depeche Mode), Ready to Die (The Notorious B.I.G.), Play (Moby), Lemonade (Beyoncé), Coat of Many Colors (Dolly Parton), Goodbye Yellow Brick Road (Elton John), So (Peter Gabriel), Whitney Houston (Whitney Houston), Oops!…I Did it Again (Britney Spears), Getz/Gilberto (Stan Getz and João Gilberto), A Love Supreme (John Coltrane).

About the Author:

André Darlington is the author of Bar Menu and Booze Cruise, among many other food and drink titles, as well as the co-author of Booze & Vinyl, The New Cocktail Hour, and Movie Night Menus. He lives in Greensboro, North Carolina.Tenaya Darlington serves as Cheese Director for two wine bars in Philadelphia, both called Tria, and is a member of the writing faculty at Saint Joseph’s University. When she’s not teaching cheese workshops under the name “Madame Fromage,” you can find her circumnavigating the globe as a guide for Cheese Journeys — a dairy-centric food tour company. She is also the author of Di Bruno Bros. House of Cheese and co-author of four cocktail books, including Booze and Vinyl, written in collaboration with her spirits-expert brother, André Darlington. Her writing has appeared in Cooking Light, The Philadelphia Inquirer, EdiblePhilly, Fermentation, and Culture Magazine.

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Пролистать книгу Booze & Vinyl Vol. 2 70 More Albums + 140 New Recipes

The ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s.

From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album’s musical highlights and accompanying “Side A” and “Side B” cocktail recipes that complement the music’s mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more.

Among the 70 featured albums are: Sgt. Pepper’s Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more

About the Author:

André Darlington and Tenaya Darlington are the co-authors of Booze & Vinyl, The New Cocktail Hour, and Turner Classic Movies: Movie Night Menus. André is a drinks, food, and lifestyle writer based in Philadelphia. He is a former restaurant critic and award-winning wine and spirits columnist. He recently completed a circumnavigation of the globe to survey the world's cocktail landscape, a journey he details in his forthcoming book, Booze Cruise (Running Press, 2021).

In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favourite libation-bourbon-with recipes, essays, history, profiles, distillery tours, and more.

Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that's put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries, from Jack Daniel's to Buffalo Trace. The influence of oak. Tours of Kentucky's bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus the best Old-Fashioned you'll ever mix.

About the Author:

Edward Lee is the chef/owner of 610 Magnolia and Nami in Louisville, Kentucky, and the culinary director for Succotash Restaurants in Washington, DC, and Maryland, for which he was awarded a Bib Gourmand from the Michelin Guide. He is also the cofounder of the LEE Initiative, a nonprofit dedicated to diversity and equality in the restaurant industry. He operates the non-profit restaurant M. Frances in Washington, DC, as part of the LEE Initiative's overall mission. He was awarded the Muhammad Ali Humanitarian Award in 2021. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine. His first book was Smoke & Pickles. He was nominated for a Daytime Emmy for his role as host of the Emmy-winning PBS series TheMind of a Chef. He has hosted and written a feature documentary called Fermented.

Boutique Beers captures the people, the places and the passion that have inspired a worldwide craft brewing revolution.

More than just another compendium of the globe’s greatest brews, this book ventures off the well-trodden drinking path and takes the adventurous beer connoisseur deeper into the world of today’s most compelling craft brewers.

Celebrating both the characters at the cutting edge of the contemporary craft beer scene and the pioneers of the past that inspired them, Ben McFarland’s imbibing adventure stretches from Amsterdam’s Red Light District to the far reaches of the Faroe Islands via ale-making iconoclasts of Oregon, Danish gypsy brewers, some monks (obviously) and law-bending, lederhosen wearing Bavarians. There’s even a guy who makes beer from his beard.

The award-winning writer talks of the tales and the tastes of more than five hundred beers ranging from legendary lambics and heinously hopped India Pale Ales to sublime session brews, sexy stouts, cellar-dwelling Barley wines, funky farmhouse beers, collaboration ales, cult classics, sours and saisons, beers made with wild yeast, barrel-aged beers and more.

Amusing, enlightening and absorbing, Boutique Beers belongs on the bookshelf of discerning drinkers everywhere and ensures that you'll never look at your beer in the same way again.

The story behind one of the most influential restaurants in the world, situated in the picturesque Aubrac region of France

With this long-awaited book, Sébastien Bras, son of legendary French chef Michel Bras, invites us through the doors of Le Suquet, his two Michelin-star restaurant with dramatic views over the breathtaking countryside.

Through never-before-published recipes and specially commissioned photography, Bras tells the story of his family, where cooking is not only passed from generation to generation but is constantly reinvented and imagined. Grounded and shaped by the terroir of his home in Aubrac, Bras' cuisine is internationally recognized as one of the most influential in the world, particularly for having raised vegetables and herbs to an art form.

Featuring 40 iconic recipes, including Gargouillou of Young Herbs and Vegetables; Curry Cream Coulant; Onion Squash Aligot; and Potato Waffle filled with Beurre-noisette Cream; along with sumptuous and evocative images of the restaurant and surrounding landscape, Bras: The Tastes of Aubrac opens the Bras family album, showcasing the amazing story of a culinary tradition passing through generations of world-class chefs.

About the Authors:

Trained by his father Michel and top chefs such as Pierre Gagnaire and Michel Guérard, Sébastien Bras took over the family restaurant Le Suquet in 2009. Sébastien creates a cuisine shaped by its French terroir in various venues around the globe, including Paris, at La Halle aux grains situated within the Bourse de Commerce – Pinault Collection, and Japan, where the Bras will open a restaurant designed by Kengo Kuma.

Pierre Carrey is a French journalist who specialises in gastronomy, food, and sport. He teaches journalism and has worked for 10 years for Libération.

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.

'These dishes could change the way we feed the world because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first, you have to fight the waste', Massimo Bottura

Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes

About the Author:

Massimo Bottura is the chef patron of Osteria Francescana, a three-Michelin-star restaurant that he opened in 1995 in Modena, Italy, which was ranked #1 in the World's 50 Best in 2016. Massimo was interested in cooking from a young age. In 1986, he opened his first restaurant and subsequently developed his love of food while working for Alain Ducasse and Ferran Adrià. Massimo has created Refettorios, soup kitchens that use excess food from supermarkets and local suppliers to provide healthy, seasonal meals for people in need. He is the author of Never Trust a Skinny Italian Chef, which was also published by Phaidon.

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.

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.

Carpathia запрошує вас дослідити унікальну, сміливу та смачну кухню Румунії: захоплююче та несподіване поєднання всіх її різноманітних впливів.

Як культурний плавильний котел, його характер сягає багатьох традицій: від грецької, турецької та слов’янської на півдні та сході до австрійської, угорської та саксонської на півночі та заході.

Від смажених на грилі баклажанів, оладок із полентою та хумусу з бобів до гострого боршу, фаршированого хліба та шарованих тістечок у віденському стилі, Ірина Георгеску створила понад 100 апетитних страв, які легко приготувати, якими із задоволенням поділитися.

Серед смачних страв, які можна знайти всередині:

- Невеликі тарілки, закуски та салати, такі як баклажанна ікра з червоною цибулею та насінням фенхелю або салат із смаженого перцю з часниковим вінегретом;
- Хліб і випічка з вуличної їжі, як-от традиційні румунські коврігі, або смачні шматочки з грибами та фаршем, або чудовий фарширований вишневий пиріг;
- цілий світ смачних основних страв із ситного рагу, яблук, фаршированих окістом, і волячого язика пашот з оливковою сальсою;
- привабливий асортимент солодких десертів від літнього фруктового мармурового торта до гарбузової крем-карамелі;
- Різноманітні соління, варення, компоти та напої на будь-який смак!

Щедро ілюстрована приголомшливими фотографіями як смачних рецептів, так і захоплюючих дух румунських краєвидів, які їх надихнули, ця чудова кулінарна книга швидко стане невід’ємною частиною будь-якої кухні, на якій пощастило її мати.

Про автора:

Ірина Джорджеску – румунська письменниця про кухню, яка живе у Великобританії останні 10 років, і жінка, яка стоїть за надзвичайно успішним блогом Life in Small Bites.Її рецепти натхненні матір’ю, родиною та кулінарною спадщиною Румунії.Ірина була 2023 лауреатом премії Джеймса Берда в категорії випічки.

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.

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.