Кулінарія

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.

Переконливе візуальне посилання на сучасну нову культуру м’яса

Вишукані м’ясні вироби, виготовлені з пристрастю та повагою, переживають незаперечне відродження. Поєднуючи якість із свідомістю, молоді м’ясники струсають торгівлю та виготовляють чудові продукти з інгредієнтів преміум-класу, відкриваючи заново паштети, ковбаси та нарізку.

Crafted Meat документує поточні розробки в сучасній новій культурі м’яса як для епікуєрів, так і для виробників. Книга пропонує обов’язкову інформацію, смачні рецепти та поради експертів для любителів кулінарії та всіх, хто дбає про те, що вони їдять.

М’ясо повертається — у багатьох формах. Чи то салямі, в’ялена шинка, собачка, кров’яна ковбаса, паштет чи свинина – м’ясо справді переживає ренесанс. Сьогодні насолода м’ясом суперечить останнім тенденціям аскетичної їжі. Якісне кустарне м’ясо, яке поєднує в собі традиції та інновації, замінює сумнівні масові промислові продукти. Незалежно від того, чи хтось бере зразки, насолоджується чи виготовляє, увага приділяється тому, як тварин розводять, годують і вирощують, а також історичним впливам, регіональним особливостям і методам виробництва.

Завдяки правильному поєднанню креативної та водночас обґрунтованої майстерності молоді м’ясники виготовляють чудові продукти з першокласних інгредієнтів. Крім того, що вони є постачальниками якісного м’яса, вони пропонують своїм клієнтам внутрішні знання, нові імпульси та відмінний сервіс. Сучасні молоді поціновувачі також поширюють рух «Від носа до хвоста», який ґрунтується на давніх традиціях готувати та їсти цілу тварину в шанобливий та екологічний спосіб.

Crafted Meat — це переконливе візуальне посилання на сучасну нову м’ясну культуру. У книзі описані поточні розробки, продукти та передісторії як для епікуєрів, так і для виробників. Окрім ознайомлення з відмінностями між породами великої рогатої худоби та шматками м’яса, тут пропонуються поради щодо того, які запитання поставити м’яснику та на що звернути увагу під час покупки. Він також містить інструкції з приготування ліверного вурста та італійської ковбаси сальсичіа, а також добірку смачних рецептів, створених спеціально для цієї книги, які принесуть нове м’ясо на домашній стіл.

Надзвичайно натхненний Crafted Meat — це інформативний сучасний огляд кулінарного мистецтва, яке відіграє важливу роль у сучасній новій культурі харчування.

Про автора:

Хендрік Хаасе — громадський активіст, знавець і пристрасний педагог. Як комунікаційний дизайнер і «кулінарний куратор», він допомагає поширювати новий рух, у якому молоді м’ясники приймають більш цілісне бачення своєї справи. У цій книзі представлено цей рух і тих, хто його рушить на міжнародному рівні. Він пропонує стислі знання про світ обробленого м’яса для ентузіастів кулінарії та всіх, хто дбає про те, що вони їдять.

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!

Gala Dinner. Salvador Dalí’s surrealist cookbook

Ever heard of surrealist fine dining? This must-have reprint of Les diners de Gala reveals the exotic flavours and elaborate imaginings behind the legendary dinner parties of Salvador and Gala Dalí. With recipes from such leading Paris restaurants as La Tour d’Argent and Maxim’s, a special section on aphrodisia, and bespoke illustrations from Dalí himself, this book is at once an artwork, a practical cookbook, and a delicious morsel of multisensory pleasure.

“Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí

Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí (1904–1989) and his wife and muse, Gala (1894–1982) were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.

This reprint features all 136 recipes over 12 chapters, specially illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.”

All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu.

Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today’s kitchens.

Wine of Plenty. Salvador Dalí’s epicurean guidebook

Hot on the heels (or lobster claws) of the best-selling Salvador Dalí phenomenon, Les dîners de Gala, TASCHEN presents the artist’s equally surreal and sensual viticulture follow-up: The Wines of Gala. A Dalínian take on pleasures of the grape and a coveted collectible, the book sets out to organize wines “according to the sensations they create in our very depths.” Through eclectic metrics like production method, weight, and color, the book presents wines of the world in such innovative, Dalíesque groupings as “Wines of Frivolity,” “Wines of the Impossible,” and “Wines of Light.”

Bursting with imagery, the book features more than 140 illustrations by Dalí. Many of these are appropriated artworks, including various classical nudes, all of them reconstructed with suitably Surrealist, provocative touches, like Jean-François Millet’s The Angelus, one of Dalí’s favorite points of reference over the decades. Dalí also included what is now considered one of the greatest works from his late “Nuclear Mystic” phase, The Sacrament of the Last Supper (1955), which sets the iconic biblical scene in a translucent dodecahedron-shaped space before a Catalonian coastal landscape. Dalí was by this stage a devout Catholic, simultaneously captivated by science, optical illusion, and the atomic age.

The first section is dedicated to “Ten Divine Dalí Wines,” an overview of 10 important wine-growing regions, while the second develops Dalí’s revolutionary ordering of wine by emotional experience, instead of by geography or variety. Rather than any prescriptive classification, it’s a flamboyant, free-flowing manifesto in favor of taste and feeling, as much a multisensory treat as a full-bodied document of Dalí’s late-stage oeuvre, in which the artist both reflected on formative influences and refined his own cultural legacy.

Winner of the 2018 Gourmand World Cookbook Awards

From America's most influential cocktail bar, a playbook for home bartenders who want to take their drinks to the next level, featuring hundreds of signature recipes that keep Death & Co top of the class.

In this stunning new offering from the authors of the bestselling Death & Co and James Beard Book of the Year Cocktail Codex, you'll find everything you need to make and serve impressive drinks at home. It begins with a boot camp of sorts, where you follow the same steps a new Death & Co bartender would, learning how to select ingredients, develop your palate, understand what makes a great cocktail work, mix drinks accurately, create a cocktail menu, and much more. 

More than 400 recipes anchor the book, including classics, low-ABV drinks, non-alcoholic cocktails, and hundreds of the signature creations the Death & Co teams in New York, Denver, and Los Angeles have developed over the past seven years, including the Telegraph and Buko Gimlet. The Cocktails at Home section teaches you how to scale up recipes for larger gatherings, fill your freezer with ready-to-pour mixtures, and throw a party where you can actually spend more time with your guests than prepping drinks.

And when you're ready to create your own recipes, the Death & Co crew pulls back the curtain on their cocktail development program, with plenty of strategies and the opportunity to mix and taste along with the staff. Featuring hundreds of photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across 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 Welcome Home на Google Books

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.