Кулінарія

Цей найповніший посібник з кави містить вичерпну інформацію про зерна та напої з понад 35 країн.

Світовий бестселер – продано 1/4 мільйона примірників

Для всіх, хто хоче дізнатися більше про каву, її чудові нюанси та можливості, ця книга саме для вас.

Кава ще ніколи не була кращою чи цікавішою, ніж сьогодні. Виробники кави мають доступ до більшої кількості сортів та технік, ніж будь-коли раніше, і ми, як споживачі, можемо поділитися цим досвідом, щоб переконатися, що кава, яку ми п'ємо, найкраща, яку тільки можемо знайти. Звідки походить кава, як її збирали, процес обсмажування та вода, яка використовується для приготування напою, – це лише деякі з факторів, що впливають на смак того, що ми п'ємо. Чемпіон-бариста та експерт з кави Джеймс Гоффманн досліджує ці ключові фактори, розглядаючи різновиди кави, вплив теруару, способи збору та обробки, методи обсмажування, а також спосіб заварювання зерен.

Країна за країною – від Болівії до Замбії – потім він визначає ключові характеристики та методи, що визначають якість продукції цієї країни. По дорозі ми дізнаємося про все: від розробки еспресо-машини до того, чому рекомендації щодо міцності кави в супермаркетах насправді не є гарною новиною. Це перша книга, яка охоплює виробництво кави в понад 35 країнах, охоплюючи знання, які раніше ніколи не публікувалися поза межами кавової індустрії.

Про автора:

Джеймс Гоффманн є співзасновником Square Mile Coffee Roasters, багаторазово нагородженої компанії з обсмажування кави, що базується в Іст-Лондоні. Він також є чемпіоном світу серед бариста 2007 року, перемігши у конкурсі бариста у Великій Британії у 2006 та 2007 роках. Він має канал на YouTube, де публікує відео про все, що пов'язано з кавою. Він є автором книг The World Atlas of Coffee (2014) та How to Make the Best Coffee at Home (2022).

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Погортати книгу The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed 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.

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.

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

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.