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With more than 40 vodka-based cocktail recipes – from classics to contemporary twists – this is a must-have bar companion for anyone who enjoys their vodka. 

Vodka makes the ideal base for a cocktail and is perhaps the most mixable and useful spirit behind any bar. Its clean and neutral taste pairs with most flavours, from sweet to sour, fruity to spicy, and creates delicious possibilities for every drinking occasion. Try a restorative Bloody Mary with breakfast, a perfectly mixed Cosmopolitan to sip at a leisurely lunch, a pre-dinner Vodka Martini to whet your appetite, or a Black Russian enjoyed as a night-cap. This perfect companion to your home bar showcases the most popular vodka drinks, plus offers up some surprises, and is a celebration of the cocktail in its myriad forms. From the retro charm of a Harvey Wallbanger to that icon of the modern drinking scene, the Espresso Martini, the recipes included here are must-tries for any vodka-drinker.  

Vodka makes the ideal base for a cocktail and is perhaps the most mixable and useful spirit behind any bar. Its clean and neutral taste pairs with most flavors, from sweet to sour, fruity to spicy, and creates delicious possibilities for every drinking occasion. Try a restorative Bloody Mary with breakfast, a perfectly mixed Cosmopolitan to sip at a leisurely lunch, a pre-dinner Vodka Martini to whet your appetite, or a Black Russian enjoyed as a night-cap. This perfect companion to your home bar showcases all the most popular vodka drinks, plus offers up some surprises, and is a celebration of the cocktail in its myriad forms. From the retro charm of a Harvey Wallbanger to that icon of the modern drinking scene, the Espresso Martini, the recipes included here are must-tries for any vodka-drinker.  

This indispensable kitchen companion brings the ancient art of delicious healthy cooking to the twenty-first century with flavors adapted for the contemporary Western palate.

Drawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with seasonal ingredients by applying Ayurvedic principles. With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating.

This volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends.

Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking.

About the Author:

Divya Alter is a certified nutritional consultant and educator in the Shaka Vansiya Ayurveda tradition. She is the cofounder of Bhagavat Life, the only Ayurvedic culinary school in New York. She and her husband launched North America’s first Ayurvedic chef certification program and Divya’s Kitchen, an authentic Ayurvedic café in Manhattan.

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Пролистать книгу What to Eat for How You Feel: The New Ayurvedic Kitchen - 100 Seasonal Recipes

Eat around the world with 650 of the world's best chefs. Wherever you are, youll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between.

This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack – and everything in-between.

With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and arm chair foodies in major cities and towns worldwide.

WHERE: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination.
CHEFS: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more.
EAT: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion.

About the Authors:

Joe Warwick is a London-based food writer and critic who started the World's 50 Best Restaurant Awards.
Joshua David Stein contributes to New York Magazine, New York Times and The Sunday Times and is a restaurant critic at the New York Observer.
Evelyn Chen is a Singapore-born writer and regional academy chair for World's 50 Best Restaurants.
Natascha Mirosch covers Brisbane's food news for goodfood.com.au and brisbanetimes.com.au.

Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza

From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza!

The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know.

Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go when to go, and what to order.

About the author

Daniel Young is the London pop-up pioneer behind youngandfoodish.com and its BurgerMonday, PizzaTuesday and SpagWednesday event series. He established himself as a pizza authority while restaurant critic of The New York Daily News. 'He has,' wrote Ed Levine, the creator of Serious Eats, 'perfect pizza pitch.' He is the author of eight books, including The Paris Cafe Cookbook and Made in Marseille. He has written about food for The New York Times, The Los Angeles Times and The Guardian and was named Online Writer of the Year at the Fortnum & Mason Food and Drink Awards.

Shake, stir and mix your way to whisky and bourbon connoisseur status with award-winning bartender Jesse Estes as he demonstrates how to tame these fiery spirits in 40 delicious cocktail recipes.

Today, many popular classic whisk(e)y cocktails tend to be bourbon-based (such as the Old Fashioned, Manhattan, Mint Julep, Whiskey Sour, etc), but there are some great Scotch and Irish drinks too (Blue Blazer, Morning Glory Fizz) to enjoy too. First master the classic cocktails, then learn new creative variations that are bound to impress. Whether you prefer an American bourbon with notes of caramel, a spicy rye, a classic sturdy Scotch, or a distinctly innovative Japanese Nikka, this exciting cocktail recipe selection includes a wide range of whiskies from around the world. This is the perfect book for any dedicated whisky-lover or keen home bartender to add to their collection.

Today, many popular classic whiskey cocktails tend to be bourbon-based (such as the Old Fashioned, Manhattan, Mint Julep, Whiskey Sour, etc), but there are some great Scotch and Irish drinks too (Blue Blazer, Morning Glory Fizz) to enjoy too. First master the classic cocktails, then learn new creative variations that are bound to impress. Whether you prefer an American bourbon with notes of caramel, a spicy rye whiskey, a classic sturdy Scotch, or a distinctly innovative Japanese Nikka, the recipe selection includes a wide range of whiskies from around the world. This is the perfect book for any dedicated whiskey-lover or keen home bartender to add to their collection.

About the Author:

Jesse Estes is an agave spirits expert who has worked as a bartender around the world and in London establishments such as The Lonsdale, Green & Red, All Star Lanes, Callooh Callay and The Luggage Room. He has won a number of cocktail competitions himself and regularly acts as a judge and chairman for awards including the Drinks International's International Spirit Challenge and the Bartenders' Best Awards. In 2013, Jesse developed the bar program for London's first 'agavería' – a bar specializing in agave spirits – El Nivel. The same year, Jesse was named one of London's Best Bartenders by the Huffington Post. He has been featured or interviewed in publications such as Imbibe, Esquire, Shortlist, Spirits Business and Drinks International. Jesse is now the Global Brand Ambassador for Tequila Ocho, and can be found leading seminars, tastings and masterclasses on tequila and other agave spirits across the world.

Learn how to make exquisite home-grown cocktails.

Lottie Muir is the creator of the Midnight Apothecary pop-up cocktail bar, set in a roof garden in the heart of London, where she also grows many of the ingredients for her mixes. On Saturday nights she sheds her gardening gloves and dons her apron to become the Cocktail Gardener mixologist. Moving from flowerbed to bar, she rustles up seasonal plant-powered cocktails, made with the harvest from her garden and from foraging trips nearby.

Starting with The Cocktail Cabinet, Lottie explains both gardening and cocktail-making basics. She tells you what botanicals you will need year-round, including edible flowers, and gives tips on getting the best from your growing space, as well as advice on foraging if you want to venture further than your back garden. She also introduces you to basic equipment and techniques for making infusions and syrups as well as cocktails, and offers suggestions for garnishes. Then, in The Cocktail Elements, discover how to make a wide range of infusions, syrups, liqueurs and bitters, which you can then make use of in The Recipes. Here you’ll find Garden Cocktails, Foraged Cocktails, and Mocktails and Restorative Cocktails.

With delicious drinks such as the gorgeous Gorse Collins, Wild Cherry Rye Manhattan and a Lavender Bee’s Knees, you will appreciate the flavours of the garden and the wild, with the kick of a cocktail.

From the walkable breweries of Ashville, North Carolina, to the Ølfestival in Copenhagen, Oktoberfest in Brazil to the breweries of Beijing, discover 101 traditional, quirky, absurd, must-visit beer destinations across the globe. Find the world’s most romantic pub crawl in Bruges, drink beer in paradise in Latin America or step into Germany via Bangkok, Thailand. 

Complete with tasting notes, drinking tips and handy address lists, this is the perfect gift for both beer enthusiasts and keen travellers alike.

Delectably brief essays that tell you only what you need to know to enjoy wine. There are wine encyclopedias, bibles, and guides — this is not one of those books. It doesn’t contain everything, just the really important stuff: the truly key wines, grapes, regions; tips about wine buying, ageing, and storage; and useful explanations about tasting notes and whether or not vintages really matter. In short, this book covers the real absolutes that you need to know about wine.

With the pithy wit that readers of her columns have come to expect, Lettie Teague breaks down the stumbling blocks that often intimidate us and clears up the myths that cloud our understanding. A series of mini-essays cover the essentials in a fun, omnibus fashion. The tone is sometimes irreverent, sometimes opinionated, but always practical. For instance, there are entries such as "The Unbearable Oakiness of Being," "Can Wedding Wine Be Good," and "Why You Really Need Only One Glass." Other entries may provoke some lively debate, such as "Men Are from Cab, Women Are from Moscato" and "In Defense of Wine Snobs."

The opposite of a didactic textbook, this volume is not meant to be read from start to finish. Instead, like wine itself, it encourages small contemplative sips. It is a companion for the modern taster, a concise and curated collection of tidbits to satisfy anyone with a lively curiosity and palate.

About the Author:

Lettie Teague is the wine columnist at The Wall Street Journal and the winner of three James Beard Awards. Formerly, Teague was the wine columnist at Food & Wine for ten years. She is the author of Educating Peter and the coauthor of Fear of Wine.

Winter is the perfect time to take a break from the pace of modern life, slow down and savour a nourishing home-cooked meal. It doesn’t have to take hours – many recipes take a little preparation and can then be left to simmer, bake or roast to perfection. For this book, Lizzie Kamenetzky has taken inspiration from snow-covered mountains and Alpine chalets, with all her favourite food from ski towns and winter holidays.

Start the day with a sustaining breakfast such as homemade Brioche or Pain aux Raisins before heading out into the cold. For lunch, only a hearty soup or stew will do – try French Onion Soup or Rocky Mountain Stew. Mid-afternoon, when fingers are numb, retreat to the warmth of indoors and enjoy a tea-time treat such as Madeleines or Banana Cake with a steaming cup of coffee. For evening entertaining, there are lots of comforting meaty recipes to try, such as Cassoulet, Confit Duck or Spaghetti Bolognese, as well as some lighter options, such as Chicken Liver Parfait or Parmesan Cheesecake. There is also a whole chapter devoted to those delightful cheese dishes that are so perfect in winter, from Fondue to Swiss Chard Gratin.

For those with a sweet tooth, finish the meal with a Creme Brulee or Tarte Tatin. This is food for warming the soul, for snuggling up against the cold, for firesides and crackling logs, and for blankets in cosy winter cabins.

A scintillating saunter through global beer culture that will inform, educate and entertain whilst quenching the thirst of beer drinkers, whether they are globe-trotting enthusiasts or armchair aficionados.

Ale seekers, beer buffs, and novices alike will gain a fascinating insight into the world of beer, from bitters, to stouts, and sour ales to pale ales and saisons.

Updated to provide an overview of key developments in the beer world, this classic guide explores the craft brewery revolution in the United States which has thrown up hundreds of fascinating and tasty ales, some created and sold in tiny brewpubs, others made in small and medium-sized breweries, from Portland to Denver, Boston to San Diego.

Meanwhile, a beer and food revolution is underway, with beer becoming a valid accompaniment to fine food as lovers of quality ale are championing their tipple as a credible alternative to a glass of wine with dinner. Seven years on from the original publication, this new and revised edition of a much-loved title provides insightful resumes of all that is happening in the constantly changing world of beer. An authoritative, engaging review of the world’s best beers to sip and savour! 

Whisky is one of the world’s most revered spirits, with connoisseurs spending a great deal of money and time on the appreciation of rare expressions and limited edition bottles. In addition, many whisky connoisseurs travel direct to the source to see and experience the world’s best distilleries at first hand.
 
Since the publication of the first edition in 2010, many changes have occurred in the world of whisky which are fully explored in this completely new edition. Over 200 of the 750 whiskies are updated, along with over 20 of the 38 features to reflect the ‘new world of whisky’, from the growing US single malt craft distillery movement (including Balcones in Texas), Japan (Yoichi),Taiwan (Kavalan), India (Paul John), Australia (Overeem), France (Warengem) and Sweden (Mackmyra, Spirit of Hven).
 
Aimed at beginners as well as connoisseurs, the book encompasses everything you need to know to increase your appreciation of this complex and fascinating spirit. Iconic distilleries such as Lagavulin, Highland Park and Glenrothes in Scotland are fully explored alongside the bourbon innovators of Kentucky such as Woodford Reserve and Maker’s Mark. From global brands to tiny craft distillers, this book offers a comprehensive overview of the best dram the world over.

This ultimate guide to entertaining with true Southern grace, style, and wit shows readers how to make every moment spent with family, friends, and company delicious, comfortable, and unforgettable — from the invitation through to the last bite.

Y’all Come Over is an invitation to embrace your inner host, prepare delicious plates, and create a fun, comfortable setting for any occasion with confidence and style. Foolproof recipes for fresh, new Southern classics and timetables make menu planning a breeze. From putting together the invite list to using family treasures to create a beautiful table to stocking the bar for every budget and preparing a memorable meal in the kitchen, Rebecca Lang walks you through each step and offers friendly advice for every gathering and age group.

Lang shares important tips for how to be a gracious host and reflects on the value of making even small gatherings both safe and special, especially today. But what is a party without food and drinks? Lang also includes recipes that are divided into eight refreshing menus, including a wedding shower, a casual porch drinks party, a summer barbecue, and a tailgate. Packed with practical advice and inspirational images, Y’all Come Over has insight and true Southern style to offer new and experienced hosts alike.

About the Author:

Rebecca Lang is a ninth-generation Southerner and the author of seven other cookbooks. She has appeared on the Food Network as a judge for Chopped Junior, cooked at the James Beard House, and has been featured in more than 50 nationally televised Southern Living food segments. Lang has been featured in the Wall Street Journal, the Los Angeles Times, the Atlanta Journal-Constitution, the Washington Post, Glamour, and Fitness magazines.

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Пролистать книгу Y'all Come Over: Charming Your Guests with New Recipes, Heirloom Treasures, and True Southern Hos pitality

A comprehensive and fully updated guide to the very best beers in the world, with information on each beer's region of origin, style, flavour, and how it is made and served, together with entertaining anecdotes about the breweries.

Fully revised and updated, 1001 Beers You Must Try Before You Die is a comprehensive and indispensable guide to the very best beers in the world, featuring world classics such as the finest traditional Czech pilsners, the best of Bavaria's refreshing wheat beers, England's Marble Chocolate beer, France's Vivat Blonde boutique beer and the cream of the new wave, cutting-edge, hop-happy beers from the West Coast of America.

From the 1980s real ale revival in Britain to the explosion of microbreweries in the United States, there has never
been a better time to discover, and enjoy, the astounding variety of beers available. Many beers are undoubtedly more complex than some wines, both in their taste and in the method of their manufacture. A tribute to the burgeoning number of specialist and craft beers from around the world, this stunning book from the acclaimed 1001 series is illustrated with more than 800 photographs of beer bottles, glasses, labels, posters and breweries.

Written in an informative and entertaining style by an international panel of experts, 1001 Beers You Must Try Before You Die also features critical tasting notes that will help you to match the right beer to the right food. Each description includes notes on the flavour and body of the beer, explains why it tastes the way it does and describes its strength and ideal serving temperature.

Among the thousands of great wines on the market, which should you try at least once in your lifetime?

1001 Wines You Must Try Before You Die ensures that you make the right decision every time. This evocative and informative guide identifies the wines and vintages most likely to please the palate, explains what makes them so special and suggests when best to drink them. Some of the 1001 wines selected are old and rare, most are readily available and many represent spectacular value; a few are controversial, a few are curiosities, but all are worthy of their place. Together they reflect the variety that is part of the enduring fascination of fine wine.

Neil Beckett and his team of wine connoisseurs and writers recommend a huge variety of wines in 1001 fact-filled and entertaining reviews packed with history, anecdote, facts and opinion. They share their experience and expertise through evocative and seductive tasting notes and give guidelines on cost. Photographs of the wine labels and bottles, as well as stunning photographs of the vineyards, wineries and winemakers, supplement the text.

Essential for every wine lover, 1001 Wines You Must Try Before You Die is a fascinating and sumptuous guide that enhances the intellectual as well as the sensual pleasure to be taken in the world's most exciting and expressive wines.

Книга "1001 вино, которое нужно попробовать" - всеобьемлющий путеводитель по лучшим винам поможет вам сделать правильный выбор. Этот насыщенный информацией путеводитель порекомендует вина и винтажи, которые, скорее всего, окажутся приятными на вкус, обьяснит, что делает их столь особенными и укажет лучшие сроки потребления.Нил Бекетт и его команда винных экспертов и писателей представила огромное разнообразие вин в 1001 статье, насытив занимательный материал фактами, историческими данными, интересными замечаниями и оценками. Они делятся своим опытом и знаниями посредством выразительных, привлекающих внимание дегустационных заметок, а также сообщают ориентировочную стоимость вин. Текст дополняют фотографии винных этикеток и бутылок.

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