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The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.

Featuring hundreds of recipes for signature Death & Co creations as well as classic drink formulas, Death & Co is not only a comprehensive collection of the bar's best, but also a complete cocktail education. With chapters on the theory and philosophy of drink-making; a complete guide to the spirits, tools, and other ingredients needed to make a great bar; and specs for nearly 500 iconic drinks, Death & Co is destined to become the go-to reference on craft cocktails. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night, Death & Co -- like its namesake bar -- is bold, elegant, and setting the pace for mixologists around the world.

About the Authors:

David Kaplan is the founder and owner of Death & Co, a New York City nightlife destination, as well as the co-owner of Proprietors LLC, a full-service hospitality company, with Alex Day.

Nick Fauchald is a Brooklyn-based writer, editor, and publisher of print and digital products. He's been an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray magazines. From 2008 to 2011, he was the editor-in-chief of Tasting Table.

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Пролистать книгу Death & Co: Modern Classic Cocktails, with More Than 500 Recipes на Google Books

Путеводитель по спиртным напиткам и коктейлям, увлекательный и практичный с первой до последней строчки. Введение в науку о том, как пить, написанное с долей иронии, вполне уместной в подобной книге.

 - Правила истинного знатока спиртного
 - Описание основных алкогольных напитков и рецепты коктейлей
 - Советы о том, что и когда лучше пить - и с кем
 - Рекомендации по гармоничному сочетанию еды и напитков

"Даже если вы не станете читать всю ее от корки до корки, то сможете почерпнуть из нее отдельные сведения, чтобы потом совершить путешествие по проложенному мною маршруту. Каждая глава - это новое озеро, которое попадается на пути взыскательного любителя напитков. Надеюсь, вы достаточно осмелеете, чтобы нырнуть в это озеро и поплыть.

Я подробнее останавливаюсь на темах, которые, как мне кажется, будут для вас особенно полезны, а также на тех (например, виски), которые требуют более глубоких познаний, чтобы легко в них ориентироваться. Вам может показаться, что с вином я расправился слишком быстро (просто я считаю, что ему посвящено достаточно книг). Я вовсе не касаюсь таких тем, как сидр, пунш и десертное вино, поскольку считаю, что вы способны разобраться в них и без меня. Идея была не в том, чтобы досконально разобрать абсолютно каждый аспект потребления спиртных напитков. Я попытался лишь подтолкнуть вас, дать для начала самые необходимые знания из тех, что я накопил за много лет". -- Адам Макдауэлл

Every recipe from the last seven years of the world's most creative restaurant

elBulli 2005-2011 is the catalogue raisonné of elBulli, which was widely regarded as the world's best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted "Best Restaurant in the World" by a panel of 500 industry professionals, elBulli was at the forefront of the restaurant scene from when Ferran Adrià became a sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world.

elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre-desserts, desserts and morphings.

The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward.

Beautifully presented in an elegant Perspex slipcase, these comprehensive volumes allow unprecedented access to the genius of Ferran Adrià and the creativity that made elBulli legendary. An essential addition to the shelves of anyone interested in modern gastronomy, this is the last chance to uncover the secrets of the world's most-innovative kitchen, now closed forever.

About the Author

Ferran Adrià joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded - and imitated - around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli's closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant. The foundation is due to open in 2015.

Juli Soler worked in the dining rooms of many restaurants in Spain before joining elBulli as a restaurant manager in 1981. As well as hiring Ferran Adrià, he brought the front of house service to a standard never before seen in Spain. He is also a great authority on wine.

Albert Adrià joined elBulli in 1985 and quickly developed a passion for pastry. He was the creative director of the elBulli workshop, as well as being responsible for the sweet world. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona; Tickets, a tapas bar and restaurant, and 41°, a cocktail bar, both to great acclaim.

From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm.

Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.

Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.

About the Authors:

Daniel Humm is the proprietor, with Will Guidara, of the three-Michelin-starred restaurant Eleven Madison Park; the counter-service restaurant Made Nice in Manhattan; The NoMad restaurant with locations in Manhattan, Los Angeles, and Las Vegas; and Davies and Brook restaurant, opening in London in summer 2019.

Debi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what's important in everyday life: good food and a lot of love.

Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.

So flag these recipes, get sauce on them, let splashes of olive oil mark the pages -- and invite Debi and Gabriele's charisma and passion for cooking to spill into your kitchen.

Everything you need to know to brew these healthy and alcohol-free drinks yourself!

Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst-quenching water kefir, or an earthy beet kvass… They all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you’ll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself.

Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a probiotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and ‘juicy’ anecdotes about the origin of these extraordinary drinks.

About the Authors:

Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp. Barbara also organises culinary events; she wrote a book on exceptional craftsmen, and derives great pleasure from inspiring collaborations with chefs, farmers, scientists, and designers alike.

Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam. Elise illustrates children’s books, collections of short stories as well as essays. She made a culinary anniversary calendar, as well as posters and logos for restaurants.

Ferran Adrià has revolutionized the world of gastronomy and his restaurant, elBulli, is recognized as the world's best restaurant.

So original and poetically sensible is Adrià’s approach to cooking that he is considered to be the greatest ¨artist of the kitchen.¨ Food for Thought explores the essence of elBulli’s creativity with hundreds of colour photographs of Adrià’s creations, including, for the first time ever, every single dish ever created by elBulli.

Inspired by Adrià's controversial participation in Documenta 12, this seductive volume features a lively dialogue between the most potent critics and creators of the art and gastronomic worlds: Heston Blumenthal, Bill Buford, Jerry Saltz, Massimiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger...

Food in Vogue collects the most striking, mouthwatering food photography and finest food writing from one of the most respected magazines in the world.

Combining legendary essays by longtime Vogue food critic Jeffrey Steingarten, as well as contributions from rising food writers such as Tamar Adler and Oliver Strand, with original behind-the-scenes interviews, the book pairs portraits of world-renowned or rising chefs along with iconic food photography, much of it shot by Irving Penn and conceived by editor Phyllis Posnick.

Food in Vogue examines how Vogue’s relationship with and treatment of food has changed in its pages through lavish and challenging food photographs and its career-defining interviews with the world’s hottest chefs. Food in Vogue is more than a book about food. It’s a book about trends, fashion, and culture told through the world’s common language.

About the Author

Vogue is one of the most popular fashion and lifestyle magazines in print, and is celebrating its 125th anniversary in 2017. The magazine has been published and distributed by Condé Nast since 1905.

A whole-foods, plant-based diet that has never been easier or tastier -- learn to cook the Forks Over Knives way with more than 300 recipes for every day!

Forks Over Knives -- the book, the film, the movement -- is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you're among them -- or you'd like to be -- you need this cookbook.

Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can't eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes -- classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:

    Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
    Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
    Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
    Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant "Steaks"
    Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
    The Amazing Bean: White Beans and Escarole with Parsnips
    Great Grains: Polenta Pizza with Tomatoes and Basil
    Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!

Simple, affordable, and delicious, the recipes in Forks Over Knives -- The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today -- it could save your life!

"Beautiful, classic recipes made with passion, by the man who taught me everything I know about Italian cooking." Jamie Oliver

Gennaro shows you how to prepare good Italian food with minimum effort by letting the oven or hob do the work. Slow cooking draws out flavours and softens the texture of food to create delicious, impressive, often inexpensive meals with little fuss.

There are casseroles and one-pots that slowly simmer to perfection, roasts that tenderize in the oven, soups that quietly bubble away on the hob, puddings such as meringues and fruit compotes, and breads that bake to light perfection.

Gennaro is a traditional, rural Italian cook. He uses lots of inexpensive cuts of meat, as well as beans and pulses, which all benefit from slow cooking, so there is plenty for the thrifty home cook to choose from. This is classic Italian food, such as Roast leg of lamb with baby onions, Rich Tyrolean beef goulash, Lasagne and Meringue with zabaglione cream and custard, that takes the hard work out of preparing supper.

Expert planting advice for growing fruit and vegetables in pots from the acclaimed English garden - with 50 delicious recipes

Beautifully illustrated, Grow Fruit & Vegetables in Pots provides clear, practical information on growing fruit and vegetables in containers, whether that be a window box or a terracotta pot on a balcony. Aaron Bertelsen of the acclaimed English garden at Great Dixter will guide you through what to grow, which pots to use, give personal tips on varieties to choose, and advice on cultivation and care. Featuring more than 50 delicious recipes, Bertelsen shows that lack of space is no barrier to growing what you want to eat, and proves that harvesting and cooking food you have grown yourself is a total pleasure, with dishes that showcase a few perfectly chosen - and personally grown - ingredients.

About the Author: 

Originally from New Zealand and trained at Kew Gardens in London, Aaron Bertelsen joined Great Dixter in 1996 as a student and has worked there as the vegetable gardener and cook ever since.

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- A sequel to the bestselling The Great Dixter Cookbook (2017), this book will appeal to lovers of Christopher Lloyd's garden and a new generation who want to grow their own produce
- Great Dixter gardener Bertelsen shares expert advice and provides insight into the growing methods he employs, with information on key plants and varieties and more than 50 delicious recipes
- Perfect for a global audience - courtyards are a ‘micro-climate' that allow crops to thrive and provide opportunities to grow interesting and diverse ingredients
- Stunning photographs by Andrew Montgomery provide visual inspiration
- The perfect gift for novice and experienced gardeners, as well as green-fingered cooks

Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to get dinner on the table every night, she started doing the cooking--at age 14. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.

While it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honeycomb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favourite recipe.

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Пролистать книгу Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

The author of Half Baked Harvest Cookbook keeps things simple with 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between.

We all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.

On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.

The bible for today′s home cooks –– now completely revised and updated Hailed as "a more hip Joy of Cooking" (the Washington Post) and "a tour de force" (Jacques Pepin) when it was first published a decade ago, How to Cook Everything won both James Beard and IACP Awards –– and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies.

The reasons for its success are simple: Bittman′s recipes are accessible and refreshingly straightforward (he′s a home cook, not a chef), his dishes are contemporary and unfailingly delicious, and his kitchen advice is unfussy but always authoritative. Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today′s cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating lots of new features. Bittman now opens each chapter with an "Essential Recipes" section, highlighting core dishes for every cook′s repertoire. He has expanded chapters on vegetables and fruits, grains, beans, and desserts. He has added new charts to help people customize recipes with a variety of flavors and ingredients.

He has incorporated new illustrations, bringing the total to nearly 400. And he has inserted new symbols for fast, make–ahead, and vegetarian recipes. With all this great new content plus an eye–catching package, How to Cook Everything is now more indispensable than ever –– and a surefire bestseller. Mark Bittman (New York, NY) is one of the country′s best–known, most widely respected food writers.

His "Minimalist" column in the New York Times is read and beloved by millions each week, and has been for more than ten years. His other books include How to Cook Everything Vegetarian and The Best Recipes in the World.

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman′s highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook.

With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building–block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman′s practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.

Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”

600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”

Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.