Кулінарія

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.

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.

Ці сорти пива представляють нову автентичність і спосіб життя.

Повертаючись до основ, малі пивоварні використовують ретельну майстерність для створення пива з насиченим смаком. Ці сорти пива представляють нову автентичність і спосіб життя.

Для деяких пиво завжди було задоволенням для тіла та душі. Зараз пиво стає улюбленим напоєм серед модної, культурної аудиторії. «Зварити сам» — це більше, ніж тренд; це кредо нової творчої сцени, яка розвинулася навколо пива та шукає його втрачений смак. Те, що почалося понад 30 років тому з пивоварів-любителів у Сполучених Штатах, сьогодні стало міжнародним рухом із прихильниками пива від Європи до Південної Африки.

Малі підприємства в усьому світі поєднують свіжі ідеї з традиційними методами для створення видатного крафтового пива. Результатом їхніх натхненних експериментів стало зростання асортименту продуктів, які відновлюють пристрасть до золотого добра. Незалежно від того, як воно вариться, чи має воно особливі смаки чи нові методи виробництва, все це пиво створено для максимального задоволення від пиття для тих, хто має вибагливі смаки. Дизайн їхньої упаковки такий же характерний, як і саме пиво, і включає вражаючі етикетки або пляшки незвичайної форми або кольору.

Докладніше про цю книгу

Barley & Hops дозволяє поціновувачам пива зазирнути за чайник до свого улюбленого напою — від його історичного походження та регіональних особливостей до сучасних подій. Книга містить портрети тих, кого об’єднує пристрасть до крафтового пива, процесу пивоваріння та створення чогось унікального. Тут вони діляться своїми особистими історіями про те, як вони прийшли до варіння пива, і в процесі дають уявлення про те, як пиво просуває нашу культуру споживання сьогодні.

Пиво, представлене в Barley & Hops, призначене не лише для пиття в барі. Натомість у книзі представлено різноманітні сорти пива з індивідуальними аспектами, які підходять для різних випадків — наприклад, пиво, яке стане гарним аперитивом, інше, яке рекомендується подавати до риби, і ще одне — на десерт. Він також містить глосарій із ключовою термінологією та рецептами, пов’язаними з пивом. здоров'я!

Про автора:

Сільвія Копп — сертифікований пивний сомельє зі ступенем Всесвітньої пивоварної академії Doemens. Після закінчення навчання там у 2006 році Копп читала лекції та проводила дегустації пива по всьому світу, наприклад, у Берлінській пивній академії, співзасновницею якої вона була. Була членом журі World Beer Cup у США та European Beer Star у Німеччині. Копп також працює журналістом-фрілансером і публікує статті про пиво у відомих виданнях, включаючи німецьку газету Die Welt і національні журнали для гурманів, такі як Der Feinschmecker і Essen & Trinken. Крім того, вона є співавтором міжнародного путівника World Beer і внесла свій внесок у 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.

__________

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.

_____________

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'.