Кулинария

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.

In this compact guidebook wine lovers will find documented facts and valuable tips all about wine. The reader first learns everything about winegrowing – the most important grape varieties, the significance of the terroirs, conventional and biodynamic forms of cultivation, vine protection and the grape harvest. The wine cellar is the focus of the second part with the basics of wine processing, barrel development and bottle production. Traditional as well as innovative methods are described and the reader learns how the „ideal wine cellar“ should look. A look at the great wine countries rounds out the book. In addition to the classical wine cultivation regions new regions from around the world are presented. And finally there are valuable tips for purchasing wine – and of course enjoying it. An indispensable book for all wine lovers!

Highlights
• Internationally acclaimed author
• Guidebook with experts’ knowledge about wine production, wine cellars and the best wines in the world
• Includes new wine cultivating regions in Europe, the USA, Australia, and Asia • High grade clothing
• Practical pocket format

A self-trained chef, Danielle Walker is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favourites without grains or dairy in her first cookbook. Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between.

Belgian beer pride is one of the things that unite this country. This third revamped, revised and updated edition of our iconic All Belgian Beers demonstrates that Belgium still lives up to its reputation of being a beer lover’s paradise. Over 600 new beers have successfully been introduced to the market since the last update of this beer bible in 2011. All of these new stouts, lagers, trappists, lambics, abbey beers, ales, tripels, wheat and fruit beers... have been included in this monumental bestseller, now featuring over 1600 beers!

All Belgian Beers offers an alphabetical overview of the beers brewed by recognized Belgian brewers, for their own assortment or for other beer companies. As in the previous editions, each beer is fully described and illustrated with pictures of the glasses and bottles.

Beers from industrial companies and smaller craft breweries, as well as microbreweries and home breweries have been included, as long as they are bottled and sold outside the brewery or local pub. Own-label beers for supermarkets, private label beers or occasional beers have deliberately not been taken into account. The new edition of All Belgian Beers holds many new discoveries and is still the most exhaustive and indispensable guide to the flourishing Belgian beer culture.

Here you'll find a wealth of recipes for simple yet delicious small plates and dishes.

Choose from light Asian-inspired ideas such as Japanese Sushi, Sashimi and Chinese Dim Sum. Explore small Mediterranean-style plates. Traditionally served as part of a Spanish Tapas, Fresh Asparagus with Aioli, Sherried Chicken Livers, Melon with Jamon and Prawns Piri Piri make the perfect tasty yet small start to a meal. Italian Antipasti dishes are the ideal portion-size to enjoy as an appetizer – choose from Little Sausage Stuffed Mushrooms or Classic Tomato and Basil Bruschetta, ideal for light summer dining. French-style Hor D’Oeuvres are a sophisticated choice, especially when served on a large platter for sharing – choose from Provencal Crudites or A French Seafood Platter (Fruits de Mer).

For smaller individual plates, look no further than Quick Mini Pissaladieres, Celeriac Remoulade and Blanched Green Beans with Hazelnuts and Raspberry Vinaigrette. And of course Terrines and Pates that can be prepared ahead and simply sliced to serve with melba toasts or oatcakes are the ideal solution for the time-pressed hostess. Greece, Turkey and the Middle East have exotic and delicious mezze to offer and these small bites are made for serving with drinks or to whet the appetite for a larger course yet to come.

Hot dishes include Pan-fried Halloumi with Capers and Lime, Spicy Baked Feta, Mini Lamb Meatballs and Chicken Wings with Lemon and Garlic while cold options that can be prepared ahead include Lebanese Hot Red Pepper and Walnut Dip and Aubergine Slices in Spiced Honey Sauce. Just add crusty bread and you are ready to eat.

Whether you want to slow down the pace of your weekend dinners or at home and enjoy conversation over several courses, feed friends who come for a midweek supper well, or pull out all the stops for a special occasion, you’ll find the perfect appetizer recipes here.

These beers represent a new authenticity and way of life.

Going back to basics, small breweries are using meticulous craftsmanship to create beers with rich taste. These beers represent a new authenticity and way of life.

For some, beer has always been a treat for body and soul. Now, beer is establishing itself as the drink of choice among a hipper, cultured audience. “Brew it yourself” is more than a trend; it’s the credo of a new creative scene that has developed around beer and is questing for its lost taste. What began over 30 years ago with hobby brewers in the United States has today become an international movement with beer-loving adherents from Europe to South Africa.

Small enterprises worldwide are combining fresh ideas with traditional methods to create outstanding craft beers. Their inspired experimentation has resulted in a growing range of products that are rekindling passion for the golden goodness. No matter how they are brewed or whether they feature special flavours or new production methods, these beers are all made for maximum drinking enjoyment for those with discerning tastes. Their packaging design is as characteristic as the beers themselves and includes striking labels or bottles with unusual shapes or colours.

More About This Book

Barley & Hops gives beer connoisseurs a behind-the-kettles look at their favourite beverage — from its historical origins and regional distinctions to current developments. The book includes portraits of those who are united in their passion for craft beer, the brewing process, and creating something unique. Here, they share their personal stories of how they came to brew beer and, in the process, give insight into how beer is advancing our drinking culture today.

The beers featured in Barley & Hops are not just meant to be drunk in a bar. Rather, the book introduces a range of brews with individual facets that lend themselves to different occasions — for example, a beer that makes a good aperitif, another that is recommended to be served with fish, and yet another for dessert. It also includes a glossary with key beer-related terminology and recipes. Cheers!

About the Author:

Sylvia Kopp is a certified beer sommelier with a degree from the Doemens World Brewing Academy. Since completing her studies there in 2006, Kopp has given lectures and held beer tastings around the world, for example at the Berlin Beer Academy, which she co-founded. She has been a jury member at the World Beer Cup in the United States and at the European Beer Star in Germany. Kopp also works as a freelance journalist and has contributed articles on beer to renowned publications including German newspaper Die Welt and national gourmet magazines such as Der Feinschmecker and Essen & Trinken. In addition, she is co-author of the international guide World Beer and contributed to 1001 Beers You Must Try Before You Die.

Sick of standing in the corner making cocktails while everyone else is having fun? Fed up of having to buy loads of expensive spirits and bitters? Just want to pour a delicious cocktail any time, any place?

Batched & Bottled features 50 of the best recipes for batched and bottled cocktails you can pre-make and bottle, and either pour straight over ice or leave to mature for an hour, a month or even a year. You'll have cocktails you can drink when you get in from work, or bottles you can crack open come Christmas/summer/birthday/Friday.

From negronis and manhattans to more complex concoctions you can infuse with botanicals or fermented ingredients, the recipes follow the seasons and range from simple, stir-through mixes, to more elaborate drinks that require kitchen prep.

Pairing notorious fictional gangsters and mobsters with signature cocktails, this pocket-size collection of boozy recipes is so much fun, it’s criminal.

It’s been a century since the prohibition sent Americans scurrying to speakeasies. And decades since the movie industry turned mobsters into celebrities. Now the two worlds collide in this highly original pocket-sized collection that creates signature cocktails for gangsters of every stripe. There’s the "Al Capone", a mixture of rye and Campari that’s as charming and dangerous as its namesake. The "Bonnie Parker" adds Chicory Pecan Bitters to the whiskey Bonnie enjoyed when she wasn’t lobbing bottles out the window of her getaway car. There’s even the Stephanie St Clair, a cocktail with Caribbean rum that’s as smooth as she was. Famous characters from much-loved recent tv series including The Sopranos, Peaky Blinders, and Boardwalk Empire are seen alongside iconic roles from classic films such as The Godfather, Goodfellas, Scarface, and Miller’s Crossing. Each is illustrated by acclaimed comic book artist Shawn McManus. Whether you’re a budding mixologist or gearing up to watch The Godfather, this handy book provides the perfect blend of slick recipes and popular culture.

About the Authors:

Vince Pollard is an award-winning mixologist and gin distiller who has written about cocktails and the alcohol industry for trade and general publications, including Vice magazine. He currently lives in Bogota, Colombia.

Shawn McManus is a Brooklyn-based comic book illustrator. He has worked extensively over three decades for DC Comics and other companies, notably for DC's Vertigo imprint including the Fables series. McManus has worked on stories such as Legends of the Dark Knight and was previously nominated for a prestigious Jack Kirby graphic novel award.

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Пролистать книгу Behind Bars: High Class Cocktails Inspired by Low Life Gangsters на сайте издательства.

Family, food, engineering: these three words define the Bertazzoni brand, whose kitchen appliances date back to the nineteenth century.

For more than 100 years, Bertazzoni kitchen appliances have helped people bring the best of home-cooked food to the family table. This book traces the history of the brand, from the first wood-burning cooking stoves through the gas stoves of the 1950s to contemporary completely designed kitchens. From the nineteenth century to the present day, the history of Bertazzoni appliances is intertwined with the history of home, living, and family cooking traditions. By looking at the evolution of kitchen design, we can trace the changes in our lifestyles.

A brand with cooking ranges at its core that now also provides complete kitchens in every part of the world, Bertazzoni first began selling in the U.S. and Canada in 2005, and since then it has become a global brand that is still proud of its local, family roots in Italy.

About the Author:

Decio Giulio Riccardo Carugati is a writer, journalist, design critic, and historian who contributes to various media in relation to current affairs, culture, art, and design. He has published many books with Mondadori Electa.

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Пролистать книгу Bertazzoni: Cooking is an Art

The much-anticipated first cookbook from one of London's most-loved cult restaurants

Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant’s first cookbook, brings together Tiernan’s signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod’s Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.

About the Author:

Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years, leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food.

Fergus Henderson is a British chef and cookbook author, who opened London's St. JOHN restaurant in 1994. He is well known for his simple, pared-down cooking and his philosophy of 'nose-to-tail eating'.

The much-anticipated first cookbook from one of London's most-loved cult restaurants

Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant’s first cookbook, brings together Tiernan’s signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod’s Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.

About the Author:

Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years, leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food.

Fergus Henderson is a British chef and cookbook author, who opened London's St. JOHN restaurant in 1994. He is well known for his simple, pared-down cooking and his philosophy of 'nose-to-tail eating'.

This book has chosen more than 130 remarkable brand image design programmes of catering services all over the world. From the perspective of the industry’s character, the book has combined it with the culture and requirements’ differences among various countries and areas as well as social groups, showing readers the most forward-looking and practical brand image designs of catering services. According to the types of catering services, the book has been categorised into five sections, including restaurants, bars, cafes,fast food restaurants and fruit parlours, involving the design of logo, business cards, envelopes, menus, related articles, souvenirs, packing cases, web pages, and indoor and outdoor environments, etc.

Here, each programme is special and inspiring. We believe it will provide readers with distinctive and exciting visual experience, and invite you to ponder the future of the industry’s brand image design.

Пролистать книгу Brand Image Design for Catering Services

This book contains over 60 recipes, each introduced with an insightful historical story or anecdote, and an accompanying image, spanning such delicacies as aspic, borscht, caviar and herring, by way of bird’s milk cake and pelmeni.

As the Soviet Union struggled along the path to Communism, food supplies were often sporadic and shortages commonplace. Day to day living was hard, both the authorities and their citizens had to apply every ounce of ingenuity to maximize often inadequate resources.

The stories and recipes contained here reflect these turbulent times: from basic subsistence meals consumed by the average citizen (okroshka), to extravagant banquets held by the political elite (suckling pig with buckwheat), and a scattering of classics (beef stroganoff) in between.

Illustrated using images sourced from original Soviet recipe books collected by the author. Many of these sometimes extraordinary-looking pictures depicted dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of ‘aspirational’ fantasy for the average Soviet household. In their content and presentation, the pictures themselves act as a window into cuisine of the day, in turn revealing the unique political and social attitudes of the era.