Кулінарія

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

A fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks

Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles.

About the Author:

Founded in 2015 by Victor Lugger and Tigrane Seydoux, the Big Mamma family includes (so far!) seven restaurants in Paris (BigLove, Pink Mamma and more), one in Lille, two in London (Gloria and Circolo Popolare), and with more to come. Big Mamma plans to fill the world with the tastes and aromas of Italy, one restaurant and one cookbook at a time.

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

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.

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.

The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

Chicken is the world's best-loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

About the Author:

Matt Abergel, an authority on yakitori chicken, is the head chef of Hong Kong-based restaurants Yardbird and Ronin. Having worked at Masayoshi Takayama's Masa in New York and at Hong Kong's Zuma, Abergel opened Yardbird in Hong Kong in 2011. He plans to open a yakitori restaurant in Los Angeles in 2019.

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.