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Sophisticated, accessible recipes with international flair from the most exciting duo in the Parisian culinary scene that will impress any foodie at your next dinner party.

Discerning epicureans, look no further. Presented by Shirley Garrier and Mathieu Zouhairi, the duo behind The Social Food, this beautiful cookbook is the must-have guide for anyone looking to master their unique take on shopping for, preparing — and most importantly — enjoying good food. Inspired by their love for travel, their contemporary approach to cooking is enhanced by ingredients and techniques brought back from their numerous voyages.

Blending French, Japanese, Vietnamese, Italian, and Spanish culinary traditions, each recipe packs complex flavors while requiring minimal effort using simple, everyday ingredients that anyone can source. With sandwiches, rice, soups, fish, desserts, pasta, cocktails, and more, the dynamic plates radiate freshness and vibrancy. Captured during the duo’s travels, gorgeous images of ingredients and local food shops punctuate the dishes. From a sardine banh mi and mushroom rigatoni to ramen with winter vegetables and a burnt cheesecake with dark chocolate and mezcal, each plate is perfectly adapted for seasoned cooks and amateur home chefs alike. This is the food that will guarantee “Wow, this is amazing!” at your next gathering.

About the Authors:

Shirley Garrier and Mathieu Zouhairi are the founders of The Social Food, a creative studio specializing in food design, styling, and photography. Known for their immensely popular Instagram account, where they share recipes and explore the world of cooking, they work in collaboration with the most acclaimed chefs and restaurants in Paris. Julien Dô Lê Pham is the founder of Phamily First. He is a culinary consultant who has collaborated with the notable chefs, brands, and celebrities.

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Пролистать книгу The Social Food: Home Cooking Inspired by the Flavors of the World

At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you’ll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa’s indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

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Пролистать книгу The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread на Google Books.

Invigorating authentic Southern soul cooking with new inspiration, acclaimed chef Deborah VanTrece elevates classic comfort food into unique, surprising dishes worth celebrating.

Deborah VanTrece's Kansas City roots, wide travel, and celebrated career in Atlanta have gifted her with a uniquely rich way with food--keeping soulful recipes fresh and fun while honoring cultures, ingredients, and tradition. In her first cookbook, the Twisted Soul chef makes clear that soul cooking has always been as seasonally driven as la cucina povera, as versatile as California cuisine, and as impressive as French technique. In VanTrece's hands, familiar components become dramatic and dynamic dishes, and classic recipes reveal surprising twists.

Across bountiful chapters studded with vibrant photography, The Twisted Soul Cookbook offers almost 100 fresh salads and side dishes, generous main courses, exciting seafood, rich desserts, and brilliant pantry staples to enhance everyday cooking, including dressings, relishes, and sauces. VanTrece is an able teacher and storyteller, guiding the reader through techniques both simple and sophisticated.

About the Author:

Chef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, the Atlanta Journal-Constitution, Thrillist, Buzzfeed, Kitchn, and Food & Wine magazine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine. Chef VanTrece is included in 2020's Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.

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Пролистать книгу The Twisted Soul Cookbook: Modern Soul Food with Global Flavors

An exploration of the beloved cocktails, spirits, and bars that define each state in America

The United States of Cocktails is a celebration of the cocktail history of every state in America. After traveling around this great nation and sampling many of the drinks on offer, cocktail authority Brian Bartels serves up a book that is equal parts recipe collection, travelogue, historical miscellany, bartender’s manual, and guide to bar culture today — with bar and drink recommendations that are sure to come in handy whether or not you are crossing state lines. Delving into the colorful stories behind the creation of drinks we love, this book includes more than 100 recipes alongside spirited analysis of each state’s unique contributions to cocktail culture. Filled with colorful illustrations, The United States of Cocktails is an opinionated and distinctively designed love letter to the spirits, bars, and people who have created and consumed the iconic drinks that inspire us and satisfy our thirst.

About the Author:

Brian Bartels has been a writer and bartender his entire adult life. He is a managing partner and bar director for Happy Cooking Hospitality, and his previous book, The Bloody Mary, was nominated for an IACP Award. Visit him at brianbartels.com.

Explore and savor the best of American wine and wineries with this simple and elegant guide. Filled with wine pairings and recipes for all seasons and occasions. The Vineyard Cookbook includes more than 60 recipes and 12 multi-course menus, all paired with the optimum wines to accompany each. American vineyards and wineries attract almost 30 million visitors every year, and range in location and variety. The Vineyard Cookbook offers a tour of 32 of the most famous wineries across the country, with highlights of each location's best-selling wines - a great way to discover domestic wines grown locally in your area!

Become the wine expert you've always wanted to be with the help of Barbara Scott-Goodman, author of many delicious and best-selling cookbooks. Illustrated with full-color photographs.

About the Author:

Barbara Scott-Goodman is a New York-based author, art director, and designer of numerous cookbooks including The Beach House Cookbook, The Ski Country Cookbook, and Welcome to the Table. Her articles and recipes have been featured in Bon Appetit, Coastal Living, and StarChefs.com. Colin Cooke is a New York-based still life photographer. His work has appeared in many publications including Country Living and Ladies Home Journal.

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Пролистать книгу The Vineyard Cookbook: Seasonal Recipes & Wine Pairings Inspired by America's Vineyards

The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: The Australian Book Industry Association’s Illustrated Book of the Year in 2020; André Simon Food Book Award 2019; and two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers’ choice in the adult non-fiction category by the Australian Booksellers’ Association. As well, photographer Rob Palmer won the National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.

 'My cookbook of the year.' – Yotam Ottolenghi, The Guardian

'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver

'Josh Niland is a genius.' – Nigella Lawson

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.

About the Author:

Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. He is a multi-award-winning chef, restaurateur and author.

Josh’s first foray into cooking was as early as eight years old. He spent a lot of time at home due to a childhood illness, where his young mind was inspired by daytime TV cooking shows and cookbooks. This interest continued through school, and at age sixteen, he enjoyed his first dining experience at an award-winning Sydney restaurant. With this, the young cooking enthusiast was hooked.

Once qualified, Josh’s professional career began in the kitchens of some of Sydney’s greatest restaurants. While working in the fish section, his respect for the magnificent Australian seafood was matched by his frustration at the volume of waste. He began to create alternative ways to use all of the fish and was encouraged by his mentors to explore his curiosity. The result was an individual and all-consuming approach to cooking fish that didn’t quite fit with any menu at that time.

In 2016, at twenty-seven years old, Josh and wife Julie opened Saint Peter, a small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But together on a small budget, the couple managed to create a bustling neighbourhood favourite. Within its first year, the restaurant achieved significant global interest.

Two years later in 2018, the couple opened Fish Butchery, a retail offering located only a few doors away from the restaurant. The one-of-a-kind retail outlet is a temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry handled and cut to order. Josh has pioneered the dry ageing of fish, and his ground-breaking approach to utilising the whole fish has gathered international recognition. Fish Butchery at Home was introduced in 2020 and mrniland.com followed as an online portal for retail and additional opportunities.

A lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil's information comes directly through primary research; for this second edition, she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed: How to taste with focus and build a wine-tasting memory. Understand the subtle interplay of variety, vineyard, and vintner. What makes a great wine great? How oak affects flavour. The reason behind Champagne's bubbles. And, because of the author's unique voice, always entertained: "In great years Petrus is ravishing, elegant, and rich - lngrid Bergman in red satin." Or, describing a Riesling: "A laser beam. A sheet of ice. A great crackling bolt of lightning."

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The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.

Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.

The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.

Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.

Some wines are like people... they get better as they get older, pg. 64.

Sherry, the world's most misunderstood and underappreciated wine, page 437.

THE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines)

"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square Cafe Cookbook)

About the Author:

Called by Time magazine 'America's missionary of the vine,' Karen MacNeil is an American wine educator, consultant, and author, who has won every major wine award given in the English language. She is the creator and chairman of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in teh Napa Valley. Her articles on wine and food have been published in more than 50 magazines, including The New York Times, USA Today, and Town & Country. She was the wine correspondent on radio and television, and has created dozens of seminars for corporations. She lives with her family in St. Helena, California.

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Пролистать книгу The Wine Bible на Google Books.

Hunt down the tastiest food-on-the-go in the world’s major cities, from the bustle of Bangkok and Beijing to the artisan markets of Stockholm and San Francisco

Street food is fresh, cheap, plentiful, varied and available in an increasing number of metropolitan locations. Food that was previously only obtainable from Saharan roadsides can now be found in New York City; Patagonian village foods are picked up in downtown Hong Kong. Millions of people all over the world are choosing to eat street food every day, and their numbers are rising year on year.

The World Atlas of Street Food surveys the whole phenomenon and celebrates one of the most amazing commercial and culinary success stories of the 21st century so far. It shows readers where to hunt down the best places to buy the tastiest food-on-the-go in the world’s major cities, from the bustle of Bangkok and Beijing to the artisan markets of Stockholm and San Francisco. It also includes over 70 of the authors’ own mouthwatering recipes so that readers can re-create the world’s finest street food in the comfort of their own kitchens.

Contents List:

Introduction • The Guide: Detailed examination of the prime locations for street food: North America; Caribbean; South America; Europe; Africa; Middle East; Asia; Australasia

About the Authors:

Sue Quinn’s articles and recipes have appeared in leading UK publications including the Guardian, Telegraph, Sunday Times, Delicious magazine and BBC Good Food. She has written eleven cookbooks, most recently Easy Mediterranean.

Carol Wilson is a food/cookery writer, cookery consultant, member of the Guild of Food Writers and a restaurant inspector. She is the author of many books on food and cooking, including The Whole Hog and Self-Sufficiency Preserving.

This new, fully updated and revised edition of The World Atlas of Whisky provides an in-depth, comprehensive journey through the history, process, distilleries and expressions of world whiskies.

Award-winning author and whisky expert Dave Broom profiles more than 500 distilleries and explores more than 480 whiskies in this extensive world atlas. There has been major growth in the world of whisky in the last decade, with many more distilleries opening, and this new edition of the must-have reference book on whisky brings the world of whisky right up to date.

The World Atlas of Whisky is the only guide both the connoisseur and newcomer will ever need in order to understand everything there is to know about the world of whisky. This is a beautifully illustrated, in-depth and comprehensive journey through the history, process, distilleries and expressions of world whiskies, featuring 32 detailed full-colour maps. Heritage, romance, flavour and craftsmanship are all celebrated in this complete study of this most versatile of drinks.

'The best whisky book ever - a must-read for drinkers!' - Forbes
'The perfect go-to reference guide for the whisky lover's bookshelf' - Whisky Magazine

About the Author:

Dave Broom has written 13 books, including The World Atlas of Whisky, now in its second edition with a third edition underway. He has won many awards, including four Glenfiddich prizes and, in 2013, he won the prestigious IWSC Communicator of the Year Award. In 2015, he won The Spirited Award for Best Cocktail & Spirits writer, in 2018, an André Simon prize, and in 2020, a Fortnum & Mason award for Drinks Writer of the Year.

He has been a contributing editor to Whisky Magazine, scotchwhisky,com and Malt Advocate. In 2020 he started his own website thewhiskymanual.uk. Dave has made two films, Cuba In A Bottle and The Amber Light. The latter, an examination on whisky and Scottish culture, won Best Programme at the 2020 Fortnum & Mason awards.

Over his three-plus decades in the field, Dave has built up a considerable international following with regular training/educational visits to Japan, France, Holland, Scandinavia, Germany, Africa and North America. He is actively involved in whisky education and also acts as a consultant to major distillers on tasting techniques as well as training professionals and the public. Dave has also worked with Suntory in developing a language of tasting that communicates Japanese concepts to English speaking audiences.

Dave's previous books include Whisky: The Manual, Gin: The Manual, Rum: The Manual, The Way of Whisky and A Sense of Place.

A guide to the world’s truly exemplary, organic, sustainable, and ethical restaurants.

Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of the World is part of a series of the world’s first guides to truly exemplary, organic, sustainable, and ethical restaurants. Edited by Jill Dupleix, Giles Coren and fifty of the world’s leading food writers, the guide features 490 inspirational restaurants from forty-five countries so you can easily find exemplar restaurants wherever you are, and enjoy sustainable, ethical and simply good food. Also accompanied by an easy-to-use mobile-optimised website highlighting inspiring exemplar restaurants

www.truthloveandcleancutlery.com.

Five per cent of the publisher’s revenue from sales of this book will be donated to Action Against Hunger to support their efforts to provide food, clean water and nutrition programmes to combat hunger and malnutrition for children and their families in 50 countries around the world.

With over 1 billion video views and counting, the smash-hit online food channel TWISTED has rescued countless viewers from the dreaded mealtime apocalypse. Now you too can step into the light.

TWISTED: THE COOKBOOK features a collection of TWISTED's most foodgasmic, mind-bending and downright hilarious creations, as well as some never before seen, grade-A bangers. Whether it's game day with your pals, a night in with a special someone, an epic party or a sluggish Saturday morning, these 30 tried-and-tested recipes have got you covered. Whatever you decide to cook whether it's the Fajita Cake, Camembert Hedgehog Bread, Breakfast Nachos, Pizza Donuts or Snickers Salami this is food porn at its most gratuitous.

The essential Jamie Oliver cookbook perfect for vegetarians, total foodies, or someone who just wants a bit more veg on their plate

Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes.

Discover simple but inventive veg dishes including:

· ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite & crispy rosemary
· CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini & harissa rippled yoghurt
· SPICED PARSNIP SOUP with silky poppadoms & funky chips
· WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky balsamic & honey
· HASSELBACK AL FORNO with root veg galore, wilted spinach & lentils

With chapters on Soups & Sarnies, Brunch, Pies Parcels & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.

Jamie's recipes will leave you feeling full, satisfied and happy - and not missing meat from your plate.

About the Author:

Jamie Oliver is a global phenomenon in food and campaigning.

During a 24-year television and publishing career he has sold nearly 50 million books worldwide, and his TV series are watched by millions of people around the globe. His portfolio of successful restaurants now spans 22 countries around the world across 70+ restaurants, and his growing range of quality food and kitchen products features everything from pans and utensils to pasta, ready-to-eat grains, curry pastes, and much more. As a result, Jamie has inspired a generation to enjoy cooking fresh, delicious food from scratch.

Jamie has now published 26 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest cookbook One was Jamie's most pre-ordered book ever.

Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content forjamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.

Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the tender age of eight. After leaving school he began a career as a chef that took him to the celebrated River Café, where he was famously spotted by a television producer and the Naked Chef was born. Through his campaign team, and working alongside youth movement BiteBack 2030, Jamie is on a mission to inspire and enable more people to experience the joys and benefits of cooking and enjoying nutritious, sustainable and balanced meals. This desire to make food fairer for all sits at the heart of Jamie's company-wide goal of creating a happier, healthier world through the joy of food.

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Пролистать книгу Veg: Easy & Delicious Meals for Everyone as seen on Channel 4's Meat-Free Meals на Google Books

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."—Vegan Magazine

With nearly 500 vegetable-driven recipes, Vegan: The Cookbook, inspired by cuisines around the work, brings vegan home cooking to new levels of deliciousness. Featuring dishes from countries ranging from Albania to Zambia, it showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavours. Home cooks will discover sweet and savoury starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous colour photography.

About the Author:

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale's Organic Life, and many international publications. He now lives in Los Angeles, California, where he is developing La Mano Verde.

The vegetarian sequel to Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). This inspiring single-subject cookbook reimagines the traditional idea of a salad as a main course meal.

People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the vibrant dining scene and the abundant produce of the author’s home garden, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.

The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads. The recipes range from suitable for busy weeknight — like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.

About the Author:

Jeanne Kelley is an award-winning author of six cookbooks. A food writer, culinary educator and food stylist, she was a contributing editor at Bon Appetit magazine for twenty years. Her articles appear frequently in the Los Angeles Times food section, Fine Cooking and Cooking Light magazines.

The art and allure of elegant entertaining, from VERANDA.

From a festive al fresco gathering to a fun pool party to an extravaganza in an exotic locale, Veranda’s stunning new book shows you how to give your guests the time of their lives. It’s the ultimate inspirational guide to throwing a sophisticated and stylish soirée, big or small, inside or out. You’ll find imaginative ideas for creating alluring ambiance, choosing an eye-catching centerpiece, selecting just the right appetizers and cocktails, and achieving that elusive “X-Factor” that makes your event stand out. Veranda Elegant Entertaining provides the perfect juxtaposition of engaging advice and gorgeous photographs to plan your own celebration — no matter whether it’s a brunch, afternoon tea, Sunday supper, benefit gala, or any special occasion at all!

About the Author:

Clinton Smith is the Editor in Chief of Veranda, the celebrated interiors and lifestyle magazine. He is an award-winning journalist who has been covering the fields of interior design, style, architecture, travel, and other luxury lifestyle topics for almost two decades. During his time at Veranda, which is celebrating its 30th anniversary in 2017, the magazine has become the ultimate sourcebook for those on a quest for the very best.