Кулінарія

Найважливіше питання сьогодні: Що, бляха, мені пити? Тут є все!

Усіх нас подібне буває: ви повертаєтеся додому після довгого дня і просто хочете випити, але який саме? Варіантів так багато, як вирішити? Що, бляха, мені пити? має відповідь!

Продовження неймовірно успішного та смачно образливого What the F*@# Should I Make for Dinner?, What the F*@# Should I Drink? пропонує понад 75 рецептів на все: від Sidecar до Moscow Mule та будь-чого іншого, бляха, кайпіріньї. Їх легко змішувати та ще легше пити, і незабаром ви забудете початкове запитання.

З посібником з рецептів у стилі «вибери свою пригоду» — не подобається рецепт перед тобою? Обери інший! — та чудово образливими інструкціями, Що, бляха, мені пити?це просто неймовірно, і ви також відчуєте себе неймовірно чудово.

Про автора:

Зак Голден — сценарист і режисер у горах Катскілл. Він живе зі своєю дружиною Сарою та собакою Оскаром, яким обом дозволено розміщуватися на меблях.

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Погортати книгу What the F*@# Should I Drink? The Answers to Life's Most Important Question of Your Day (in 75 F*@#ing Recipes)

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

Їжте по всьому світу з 650 найкращими шеф-кухарями світу. Де б ви не були, ви ніколи не пропустите найкращу місцеву закусочну на сніданок, найкращий ресторан для ділової вечері чи найкраще місце для пізнього нічного перекусу – і все, що між ними.

Це абсолютно нове, повністю перероблене третє видання глобального путівника ресторанів, який був проданий тиражем понад 250 000 примірників, містить понад 7000 рекомендацій щодо понад 4500 ресторанів у понад 70 країнах. Де б ви не були, ви ніколи не пропустите найкращу місцеву закусочну на сніданок, найкращий ресторан для ділової вечері чи найкраще місце для пізнього нічного перекусу – і все, що між ними.

З картами міст, ключовою інформацією, відгуками та рекомендаціями від самих шеф-кухарів, це путівник для досвідчених відвідувачів ресторанів та гурманів-аматорів у великих містах та містечках світу.

WHERE: З рекомендаціями у понад 70 країнах – від Сполучених Штатів до Буенос-Айреса, від Ірландії до Естонії, від Греції до Південної Африки, знайдіть найкращі ресторани для вашого пункту призначення.
CHEFS: Дізнайтеся, де і що їдять найкращі шеф-кухарі світу, зокрема: Джейсон Атертон, Шеннон Беннетт, Хелена Ріццо, Стівен Гарріс, Йотам Оттоленгі, Йошіхіро Нарісава та сотні інших.
EAT: Від сніданку до пізньої ночі, від вигідних покупок до високого класу — відкрийте для себе найкращі місця, де можна поїсти саме для потрібної нагоди.

Про авторів:

Джо Ворвік — лондонський кулінарний письменник і критик, який започаткував конкурс «50 найкращих ресторанів світу».
Джошуа Девід Стайн пише статті для журналів New York Magazine, New York Times та The Sunday Times, а також є ресторанним критиком у New York Observer.
Евелін Чен — письменниця, що народилася в Сінгапурі, та голова регіональної академії «50 найкращих ресторанів світу».
Наташа Мірош висвітлює кулінарні новини Брісбена для goodfood.com.au та 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.

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.

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! 

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.

Time-honoured, luxurious and naturally made, whisky has a noble heritage unparalleled by any other spirit. 1001 Whiskies You Must Try Before You Die takes you on a fascinating global whisky tour - from Scotland and Ireland through North America, Japan, India and the rest of the world, providing insight into the 1001 best and most exciting whiskies ever made - from the established classics, such as Scotland's Springbank, to emerging greats from Japan.

Each evocative review traces the heritage of the single malt, grain, blend or bourbon selected, and reveals the particular production methods used in its formation. Detailed and tantalizing tasting notes complete the text - whether tempting your palate with light citrusy flavours, warm, spicy overtones, or hints of everything from earthy peat and bitter chocolate to sweet syrup. An invaluable resource for whisky aficionados everywhere, 1001 Whiskies You Must Try Before You Die explores the traditional tipple's incredible diversity, introduces you to a host of often new, and sometimes rare, finds, and is sure to enhance your appreciation and enjoyment of the drink in all its forms.

A unique and inspirational guide to the mouthwatering world of whisky.

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.

Другие книги серии:

1001 альбом, который нужно услышать

1001 еда, которую нужно попробовать

1001 историческое место, которое нужно посетить

1001 книга, которую нужно прочитать

1001 фильм, который Вы должны посмотреть

1001 чудо природы, которое нужно увидеть

1001 здание которое нужно увидеть

1001 сад который нужно увидеть

1001 картина, которую нужно увидеть

Книга «1001 еда, которую надо попробовать» - это первое крупномасштабное иллюстрированное руководство по деликатесам со всего мира. Здесь вы найдете 1001 блюдо, при виде которого у вас потекут слюнки, начиная от масла холодного отжима и домашних сыров и заканчивая более экзотическими блюдами, например, индийской черной солью и вяленым мясом зебры.

Это аппетитное пособие является неиссякаемым источником кулинарных изысков из кухонь всех стран земного шара. Вся еда с красочными фотографиями была отобрана мировыми экспертами в области кулинарии.

Здесь вы узнаете, чем питаются римляне и как приготовить утку по-пекински.

У каждого, кто увлекается кулинарией, родится масса идей после прочтения подробных рецензий на каждый продукт, с описанием его происхождения и необычными фактами. Собираетесь ли вы пригласить гостей в следующие выходные или устроить романтический ужин для двоих, это издание обязательно разбудит ваше воображение. Здесь вы найдете как классические, так и малоизвестные деликатесы. Каждая рецензия содержит
краткое описание происхождения продукта, его историю, характерные отличия, а также список основных производителей и поставщиков. Эта книга придется по вкусу как новичкам, так и истинным гурманам.

Другие книги серии:

1001 альбом, который нужно услышать

1001 вино, которое нужно попробовать

1001 историческое место, которое нужно посетить

1001 книга, которую нужно прочитать

1001 фильм, который Вы должны посмотреть

1001 чудо природы, которое нужно увидеть

1001 здание которое нужно увидеть

1001 сад который нужно увидеть

1001 картина, которую нужно увидеть

An inspiring showcase of today’s new food movement and the people behind it.

Creative young people who used to want to work at start-ups, advertising agencies, or investment banks are now increasingly likely to become organic farmers, beekeepers, speak-easy bartenders, or owners of mom-and-pop grocery stores. Inspired by heartfelt passion and an uncompromising commitment to quality, a new generation of entrepreneurs from around the world is putting their skills to work at preserving local culinary traditions, brewing the best beer, preparing exceptional marmalades, or rescuing heirloom varieties of apples.

A Delicious Life presents the protagonists of this new food movement and offers a look into their world as well as their kitchens, gardens, stores, and workshops. While some are rediscovering long forgotten ingredients or cooking methods, others are researching and developing inventive new recipes. The book features designers who are integrating food and culinary rituals into their creations as well publishers of so-called foodzines who are documenting the latest innovations in charming ways.

In addition to introducing the aforementioned personalities, A Delicious Life also showcases the changing visual culture of today’s foodists, including a selection of packaging design. The book also features a broad spectrum of locations for cooking, eating, and shopping, as well as kitchen utensils and surprising events that encourage readers to become a part of this new food movement themselves.