Кулінарія

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

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they're prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it's sweet or not, classic or regional, it's here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

About the Author:

Emily Elyse Miller is a food writer and culinary consultant based in New York City. She has worked with VICE, Lucky Peach, The New Yorker, and been featured in Vogue, Refinery29, and many other publications. She is the founder of BreakfastClub, a global event series that connects culinary and design innovators and chefs through the ritual of breakfast.

Відзначте багату культуру української кухні за цими традиційними східноєвропейськими рецептами, наповненими свіжим, сучасним підходом до сучасної домашньої кухні від одного з найзахопливіших молодих шеф-кухарів сучасності української кухні.

Завдяки наголосу на свіжих інгредієнтах, освяченій часом спадщині та теплій гостинності східноєвропейська кухня має кулінарний момент, на додаток до України, яка зараз викликає великий інтерес.

Що означає «ура!» українською, Budmo! це перша кулінарна книга, яка прославляє класичні східноєвропейські рецепти в сучасному, творчому відтінку. Яскраві смаки та яскраві інгредієнти, представлені українським шеф-кухарем, блогером та кулінарним інструктором Анною Волошиною, живуть у Каліфорнії. Чудовий пурпуровий пхалі оживає зі смаженим буряком і гострою гранатовою патокою. Борщ оновлений із зеленими щавлями та напівм’якими яйцями. А Волошина навіть ділиться особистим рецептом української бабусиної качки — засмаженої до смачної рум’яної хрусткої скоринки. Це страви, які ідеально підходять для зустрічі ваших улюблених людей, і кожна з них неодмінно розкриє апетитні смаки та традиції цієї нескінченно захоплюючої частини світу.

Про автора:

Анна Волошина народилася на півдні України в 1990 році та переїхала до Сполучених Штатів у 2011 році. Вона шеф-кухар, блогер і кулінарний інструктор, який перетворює східноєвропейську кухню та смаки на доступні страви для сучасного домашнього кухаря, і особливо відома своїми шалено успішними спливаючими обідами та майстер-класами. Вона проживає з чоловіком у районі затоки Сан-Франциско.

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Погортати книгу BUDMO!: Recipes From a Ukrainian Kitchen на сайті видавництва.

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.

Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch dinners. The menu always features the finest flavors of the season.

Ciel Bleu has received two Michelin stars, both of which are indisputably deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in selecting the best of the best ingredients, and often use local products. Guestronomy lets you discover the stories behind some of these beloved artisanal products, and the symbiotic relationship between the producers and the two chefs which enables the development of special 'Ciel Bleu' products and signature flavour combinations. This book also features 60 essential seasonal recipes, a look behind the scenes, and a meet and greet with some of the familiar faces that make the difference between gastronomy and guestronomy.

 - A stunning overview of Ciel Bleu, Amsterdam, a two Michelin star restrauant, located on the 23rd floor of the five star Okura hotel
 - Includes sixty essential recipes from Ciel Bleu's own kitchen

NEW YORK TIMES BESTSELLER

It’s time to hit the reset button. This book emphasizes eating clean, whole, unprocessed foods as part of a primarily plant-based diet, with delicious and healthy recipes that make it easy to do just that. Refreshing juices and smoothies, savory snacks, protein-packed main dishes, and even delectable desserts will keep you satisfied all day long; among them are plenty of vegan, vegetarian, gluten-free, and allergen-free options, each identified by helpful icons. Comprehensive, informative, and utterly satisfying, Clean Slate is the complete go-to guide for boosting your energy and feeling your best.
 
More than just a cookbook, Clean Slate, from the editors of Martha Stewart Living, provides you with the nutritionally sound information you need to shop for and prepare food that nourishes body and mind. You’ll find guidelines for restocking your pantry with whole grains, beans and legumes, lean proteins, and healthy fats; glossaries of the best sources of detoxifiers, antioxidants, and other health-boosting nutrients; and menus for a simple 3-day cleanse and a 21-day whole-body detox, with easy-to-follow tips and strategies for staying on track.
 
Get inspired by more than 160 beautifully photographed recipes organized into action-focused chapters, including:
 
Replenish: Get off to a good start
Whole-Wheat Waffles with Strawberries and Yogurt;
Poached Eggs with Roasted Tomatoes
 
Reboot: Drink to your health
Grapefruit, Carrot, and Ginger Juice;
Green Machine Smoothie
 
Recharge: Load up on vegetables
Roasted Mushroom Tartines with Avocado;
Steamed Vegetable Salad with Macadamia Dressing
 
Reenergize: Choose your snacks wisely
Warm Spinach-White Bean Dip;
Trail Mix with Toasted Coconut
 
Restore: Make meals with substance
Wild Salmon, Asparagus, and Shiitakes in Parchment;
Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish
 
Relax: Have a little something sweet
Dark Chocolate Bark with Hazelnuts;
Berry-Almond Crisp

'Coastal Living' offers abundant inspiration for anyone lucky enough to live by the ocean, as well as those who can only dream of it.

Divided into four chapters – classic, contemporary, casual and country-style – Coastal Living visits homes scattered all over the globe, from Denmark to Mexico. These shoreside dwellings boast a rich variety of different architecture and interior styles, but they all share a similar spirit. All are are beautiful but practical, featuring bare wooden boards, uncurtained windows open to the morning sun, and furnishings covered in robust linen or cotton that can endure exposure to salt water and the sun’s fierce rays. Many of them feature nautical-themed accessories or draw inspiration from beachcombing, displaying shells and driftwood to feel close to nature and the sound of the waves. Whatever the style, their interiors speak of a relaxed, informal, carefree lifestyle where the boundaries between inside and out are blurred.

The book also features insightful essays on some of the traditions and characteristics of the coastal lifestyle, such as the story of surfing, decorating with beach finds, plants for coastal gardens, living with nautical maps and charts, and more. Interspersed throughout are recipes for delicious and healthy seafood dishes that will allow you to make the most of the daily catch as well as evocative quotations from great writers extolling the drama and majesty of the ever-changing ocean.

About the author

Henrietta Heald is an writer and editor with a particular interest in travel, architecture, and interiors, whose most recent book has been shortlisted for two literary prizes. Her love of France dates from childhood, since when she has been a regular visitor to all four corners of the country, learning at first hand about its rich history, culture, food, and wine.

Посібник зі створення бездоганних класичних коктейлів і створення оригінальних напоїв Cocktail Codex має на меті змінити наше сприйняття мистецтва та процесу створення найкращих коктейлів у світі.

Опублікований у 2018 році та написаний Алексом Деєм, Девідом Капланом, Ніком Фочалдом і Девоном Тарбі, Cocktail Codex спрощує складний коктейльний всесвіт, заявляючи, що насправді існує лише шість основних рецептів, які лежать в основі всіх них: старомодний, мартіні, дайкірі, коляска, віскі Хайбол і фліп. Вивчаючи кожен із шести напоїв, читач може вивчити механіку певного стилю коктейлю та важливі уроки техніки та інгредієнтів, які покращать його чи її коктейльну гру. Звідти читач може дослідити, як найноваційніші бармени світу використовують ці прості ідеї для створення власних коктейлів за допомогою перевірених і вірних тактик – потужна та інтуїтивно зрозуміла дорожня карта для всіх, хто зацікавлений у створенні власних унікальних напоїв.

Написаний для ентузіастів коктейлів із будь-яким рівнем досвіду, Cocktail Codex є не лише прекрасним доповненням до будь-якого журнального столика, але й виявився незамінною довідкою для тих, хто любить готувати коктейлі та хоче знати про них більше. У 2019 році на церемонії вручення нагород Фонду Джеймса Бірда Cocktail Codex забрав головний приз Книги року, ставши першою книгою про напої, яка виграла в цій категорії. Незабаром після революційної перемоги Cocktail Codex також отримав нагороду як найкраща нова книга про коктейлі на Tales of the Cocktail Spirited Awards 2019.

Про авторів:

Девід Каплан є засновником і власником Death & Co, місця нічного життя Нью-Йорка, а також співвласником Proprietors LLC, гостинної компанії, що надає повний спектр послуг, разом з Алексом Деєм.

Нік Фочалд – письменник, редактор і видавець друкованих і цифрових продуктів із Брукліна. Він був редактором журналів Food & Wine, Wine Spectator і Every Day with Rachael Ray. З 2008 по 2011 рік був головним редактором Tasting Table.

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Погортати книгу Cocktail Codex: Fundamentals, Formulas, Evolutions на Google Books

For anyone looking to expand their palate and discover a new favorite go-to drink, this inventive cocktail book is just the thing.

Each chapter is based on a classic (like the Manhattan), but inside the unique gatefolds, readers will discover numerous riffs (like swapping Irish whiskey for rye to make a Blackthorn, or substituting amaro for vermouth to make a Black Manhattan).

More than 100 variations on 21 modern classic cocktail recipes are accompanied by helpful tips on keeping a well-stocked bar, garnishing drinks, and throwing a party.

With bold coloring and a foil cover, Cocktails with a Twist is a handsome addition to any home bar. And with 21 gatefolds, with classic recipes and intriguing variants, this is a cocktail book unlike any other.

Cocktails is your award-winning guide to the art of mixing perfect drinks.

Should a martini be shaken or stirred? How do you muddle an impeccable mojito? Find the answers to all your cocktail questions and learn the secrets behind classic drinks with award-winning mixologist Klaus St Rainer as your guide, using ingredients including juices, sugar, syrup, rum, champagne, and even that bottle of Chartreuse left over from Christmas.

Try new twists on classic cocktail recipes, and create your own extraordinary mixes. From sophisticated champagne cocktails to spectacular concoctions such as hot buttered coconut rum, you'll find delicious drinks for every occasion. Impress your friends, shake things up, and mix creative twists on your favourite cocktails with this stunning book.

Perfect for every aspiring mixologist or cocktail enthusiast, Cocktails is a truly indispensable and stylish guide to the art of mixing great drinks.

About the Author:

Klaus St Rainer owns and runs the internationally renowned Goldene Bar in Munich, Germany. He is a member of the jury that judges the most important international contest for bartenders worldwide. Klaus was voted 'Bartender of the Year' at the Mixology Bar Awards and his bar was chosen as 'Bar of the Year' in 2013. First printed in Germany, Cocktails has already won and been nominated for several awards, and won third place for 'Best Cocktail Book in the World' at the World Cookbook Awards.

In this new cookbook, 52 European chefs share 100 favorite recipes, sweet and savory, based on locally sourced ingredients and including vegetarian, vegan, and gluten-free options.

Illustrated by Marie-Pierre Morel’s stylish, mouthwatering photographs, each recipe focuses on one key ingredient, and the chefs provide tips and tricks that will ensure professional results for home cooks.

Offering a wide range of cooking styles, the chefs — from France, Italy, Switzerland, Germany, and Spain — all ply their trade at gorgeous châteaux, also pictured here. With a foreword by acclaimed French chef Michel Roth, this book offers a new taste of contemporary European cooking.

Presenting nearly 200 recipes, each illustrated with full-colour, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook — it’s a complete gourmet education.

Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader’s pace, introducing new methods with careful instruction.

The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results. Exhaustive indexes provide a wealth of descriptive knowledge, illuminating equipment, ingredients, and techniques the way a master chef would to a class of culinary students. From recipes for simple condiments and fundamental sauces to the iconic dishes of French cuisine and international cooking, including sushi and curries, and pastry recipes, including composed cakes and confections, Cooking School turns readers into true masters of their own kitchens.

About the Author

Alain Ducasse is a legendary, Michelin-starred chef and restaurateur with numerous restaurants around the globe. Along with Paule Neyrat, he is the author of Nature: Simple, Healthy, and Good and Cooking for Kids.

A postcard book with 25 postcards about food.

The cards are all of Creative Chefs’ visuals inspired by his work as an artist, food designer and chef.

Think “MacGyver food solutions” and “Make Food not War”. Creative Chefs’ humor and creative way of looking at the world are very much presented in these cards.

This postcard book is inspired of the work of Jasper Udink ten Cate who is the author of the book Creative Chef published by BIS Publishers.

This book is not so much about cooking and recipes, but more about creating an amazing eating experience.

This book is not so much about cooking and recipes, but more about creating an amazing eating experience. The author is the Creative Chef who turns every meal into a true session of wonder and excitement. And with this book you can become that creative chef as well.

The book is full of tips, ideas, and instructions for activities and presentation on and around the dinner table, with stories about scent, taste, music, art, presentation, interaction, ingredients, activities, and magic to turn your dinner party into an amazing food experience.

Closed is known for denim. Our jeans have always been made with love by our manufacturers in Italy. Many of them have been our partners for decades. When we visit them, it feels like we are visiting part of our family. With our cookbook Cucina Closed, we are now showcasing almost 40 of their favourite family recipes. Classics like Onelia’s perfect lasagne or Giovanna’s tiramisu are included alongside Sara’s bigoli in salsa, an easy-to-prepare pasta sensation with anchovies. But the book doesn’t just feature recipes. It also introduces the people who cook them – their professions and their stories. This is our family story. Enjoy reading, cooking and eating!