Кулінарія

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.

The ultimate one–stop vegetarian cookbook – from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman′s award–winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print.

Now, with How to Cook Everything: Vegetarian , Bittman has written the definitive guide to meatless meals – a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health – conscious omnivores to passionate vegetarians. How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations – far more than any other vegetarian cookbook.

As always, Bittman′s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious–producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking – including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman′s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian "Mark Bittman′s category lock on definitive, massive food tomes continues with this well–thought–out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy–to–cook recipes is Mark′s forte and everything I want to cook is in here, from chickpea fries to cheese soufflés." —Mario Batali, chef, author, and entrepreneur "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman′s How to Cook Everything Vegetarian part of your culinary library." —Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook "Recipes that taste this good aren′t supposed to be so healthy. Mark Bittman makes being a vegetarian fun." —Dr. Mehmet Oz, Professor of Surgery, New York–Presbyterian/Columbia Medical Center and coauthor of You: The Owner′s Manual

Wine lovers everywhere-novices and experts alike-rely upon it. Newsweek magazine calls it "perhaps the only guide to wine that anyone really needs." The San Francisco Chronicle declared it "truly charming." Now in its 34th year of publication, Hugh Johnson's Pocket Wine Book remains the singularly essential reference for anyone exploring the ever-wider world of wine.

This newest edition covers a staggering 6,000-plus wines from more than 50 countries. Its user-friendly format enables you to immediately identify and evaluate any wine you're considering buying. As always, the Pocket Wine Book is packed with invaluable features: up-to-date reports on recent vintages and newly available brands, countless wine recommendations, and tips on pairing foods with the right wines.

Whether you're purchasing a bottle at a shop, ordering wine in a restaurant, stocking a cellar, or investing in a vintage, the Pocket Wine Book is the one resource you cannot do without.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 42nd year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.

Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This new edition also contains a special supplement on Organic, Natural and Biodynamic wines.

Висока кухня повертається додому. Найкреативніші шеф-кухарі Європи розкривають своє святилище

Наше життя — ера знаменитих шеф-кухарів. Як ніколи раніше, нас захоплює вишукана їжа та особистості, які її створюють. Газети стежать за витівками наших улюблених кухарів як на кухні, так і поза нею, випічки всіх видів стають хітовими телешоу, а ресторани, що належать шеф-кухарям, мають черги, що тягнуться вздовж кварталу. Серед цього медіа-шаленства світ вишуканої кухні може здаватися відірваним від нашого життя.

Inside Chefs’ Fridges повертає небесну кухню на землю. Туристуючи європейським континентом, вона представляє 40 найкращих шеф-кухарів Європи разом з їхніми особистими домашніми холодильниками. Результатом є одкровення, через зображення та слова, святилища кулінарної творчості, де кожен шеф-кухар розкриває надійний вміст свого холодильника, свої улюблені місцеві інгредієнти, а також два свої найцінніші домашні рецепти.

Серед зірок цього європейського видання – Джоан Рока, Массімо Боттура, Фергюс Хендерсон, Йотам Оттоленгі, Марко П'єр Вайт, Елен Дарроз, Інакі Айспітарте, Мауро Колагреко, Тьєррі Маркс та Крістіан Ф. Пуглізі. Уникаючи медійного сліпу, ця книга є натхненною та доступною колекцією ексклюзивних інсайдерських секретів, у яких кулінарний геній зустрічається з домашньою реальністю.

Ця книга містить:

- Записи 40 найкращих шеф-кухарів з усієї Європи, які розділили між собою майже 60 зірок Мішлен.
- Шеф-кухар №1 та №2 зі списку найкращих ресторанів світу 2015 року та найкраща жінка-кухар року, Елен Дарроз.
- Два рецепти від кожного шеф-кухаря з акцентом на місцеві інгредієнти та страви.
- Корисний покажчик для швидкого доступу до рецептів.
- Адреси ресторанів кожного шеф-кухаря.
- Ілюстрації всіх 40 холодильників, а також додаткові деталі від Аврори д'Естен.
- Передмова Натана Мірвольда з Modernist Cuisine.

Фотограф:

Керрі Соломон, яка народилася та виросла в Америці, переїхала до Парижа у 2002 році та стала однією з найшанованіших кулінарних фотографів Франції. Вона отримала премію Eugénie Brazier 2011 року за свою книгу «Saveurs Sauvages» та лауреатську премію на Міжнародному фестивалі кулінарної фотографії 2010 року.

Автор:

Адріан Мур народився в Торонто та виріс у Сполучених Штатах у британських батьків. Він писав статті про кулінарні тренди для різних міжнародних видань і наразі працює помічником шеф-кухаря-консьєржа в Mandarin Oriental, Paris. Це його перша книга.

The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.

On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you're low-carb, gluten-free, Paleo, or raw, you don't have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into "tortillas" for huevos rancheros.

Ali's recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be -- losing weight, following a healthier lifestyle, or simply making easy meals at home.

Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you're feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure -- you're ready to make the most of this secret weapon for healthy cooking.

A taste of Paris in 200+ culinary destinations

From a morning croissant on the Canal Saint-Martin to a magical dinner on the Eiffel Tower, Alain Ducasse takes you on a stunning gourmet tour of Paris.

Join France's most celebrated chef on a personal journey around Paris as he reveals his favourite foodie haunts including restaurants, cafes, local bistros, patisseries and other artisanal stores. From his own 3 star restaurants to his favourite icecream store, to his insider's tip on the best local creperie in town, Ducasse share the stories, histories and encounters with the men and women who make up Paris' extraordinary culinary landscape.

Lavishly photographed, Paris by Ducase showcases the gourmet highlights of the capital, telling of the Chef's passion for cookery and his sincere love of Paris. This is a work that will set all admirers of beauty, excellence and authenticity dreaming, wherever they may live. 'Paris is a Mecca to haute cuisine, where history meets French gastronomy in all its grandeur and tradition.

However this labyrinth of timeless, charming bistrots and brasseries is also a hotbed for experimentation and innovation. It is the cultural diversity and unexpected treasures within Paris I love.' (Alain Ducasse)

About the Author

Alain Ducasse is one of the most renowned chefs of his generation. Born in the Landes region of western France he is also a restaurant designer, hotelier and teacher of the culinary arts. Over 30 years, he has developed a unique savoir-faire, which has helped define the contemporary art of living and eating. His current stable of restaurants include Plaza Athenee (Paris), Jules Verne (Eifell Tower, Paris), The Dorchester (London) and he is the only chef to hold 19 Michelin stars throughout his career.

More Home Comforts introduces 100 new recipes from James Martin, favourites that you will want to cook time and time again.

This brand new book features super-fast Instant Comforts, including Pea and Parmesan Soup and Keralan Prawns; Sharing Comforts for when you have a tableful, like Lamb Belly with Barbecue Sauce or Dahl Chicken with Naan Bread; Childhood Comforts such as soothing Fish Pie or Tomato Soup; Posh Comforts for when you're entertaining, with the likes of Carpaccio of Tuna and Perfect Rump Steak; Indulgent Comforts that are naughty but nice (Dark and White Chocolate Cherry Brownies, Churros with Peaches and Custard); and Sweet Comforts, with classic cakes and bakes like Fruit Meringue Gateau and Sticky Toffee Roulade.

James guides you through the recipes with their clear, easy-to-follow instructions and beautiful photography. Whether you want a seasonal summer salad or an autumnal roast, here are all the recipes you will need from a master of his trade.

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city -- with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year -- Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts.

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

About the Author:

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible. Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised the original edition for the 15th anniversary with at least 30% new material: many more cocktail recipes -- including smart revisions to the originals -- and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.

A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original tome for both professionals and amateurs alike.

About the Author:

Gary Regan's work has been featured in Food & Wine, Wine & Spirits, and Imbibe, among others. He is the author of The Negroni, The Bartender's Bible, The Book of Bourbon and Other Fine American Whiskey, The Bourbon Companion, New Classic Cocktails, The Martini Companion, and The Joy of Mixology. He regularly consults with major spirits producers and marketers such as Diageo, Pernod-Ricard, and Heaven Hill, and he travels the world holding workshops, judging cocktail competitions, and making public appearances. He lives in the Hudson Valley in New York.

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Пролистать книгу Joy of Mixology: The Consummate Guide to the Bartender's Craft на Google Books

Original and unconventional visual identities from the world of eating, drinking, and hospitality.

 Knife and Fork is a showcase of unconventional visual identities from the world of eating, drinking, and hospitality. The featured examples prove that even small enterprises can create big design concepts — despite limited budgets. Exploring how clever corporate identities can help new or niche businesses succeed, the book is an inspiration for anyone thinking about founding their own company or redefining an existing one and giving it an unforgettable look.

Although based on very different ideas, the businesses presented in Knife and Fork are all defined by their originality and personal character, which are then reflected and communicated in a variety of eye-catching ways. From mobile espresso bars and chocolate manufacturers to cookery schools and bed and breakfasts, the distinctive approaches to branding start with names, logos, fonts, and colors and culminate in product, packaging, and shop design. Whether minimalistic, nostalgic, or playful, the selected visuals represent a new generation of entrepreneurs, who understand how to creatively visualize business ideas and successfully communicate them across all channels.

The hot topics of eating and drinking are spawning a range of small, creative companies with innovative concepts. These enterprises are making their own mustards, distilling their own liquor, selling handmade marmalades, or serving grandma’s cake recipes in new ways. Although based on very different ideas, the businesses are all defined by their originality and personal character, which are then reflected and communicated in eye-catching visual identities. These start with names, logos, fonts, and colors and culminate in product, packaging, and shop design. Knife and Fork is a showcase of these unconventional visual identities and design concepts.

As the featured coffee roasters, fusion food bistros, or chocolate manufacturers prove, the effectiveness of an integrated visual identity for this type of venture is more dependent on creative implementation than a big budget. The book presents labels on jam jars that are inspired by shop furnishings and company stationery designed to match its owners’ aprons. It includes menus that are written by hand on chalkboards and business cards in colors that are used to garnish the dishes served. All of the examples represent a new generation of entrepreneurs, who understand how to creatively visualize business ideas and communicate them successfully across all channels. Whether their looks are minimalistic, nostalgic, or playful, all of the designs are characterized by the individual approach and initiative behind the various business concepts.

Knife and Fork expands on our Introducing series that explores how small enterprises can create big design concepts. This book is an inspiration for anyone thinking about founding their own company and giving it an unforgettable look.

Following the success of Ladurée: Sucre, here is the second volume of never before- published recipes from the legendary Ladurée tearoom. One hundred elegant recipes from Ladurée’s Chef beautifully photographed and packed into an eye-catching book reminiscent of the famous macaron boxes. From duck foie gras with rose macaroon to vegetable tagliatelle with Ladurée tea and cardamom, as well as the taramasalata éclair with rose petals, the Chef presents us with an entire artist’s array of appetizers, main courses, fish, meat, salads and omelettes…All bearing the unmistakable Ladurée quality and creativity.

In days gone by, Ladurées reputation was built around its renowned cakes and pastries. However, the savoury fare: omelettes, salads and dainty finger sandwiches... always played a leading role in the establishment's repertoire. Over the last several years, Ladurée has gone a step further and created a recipe collection marrying the sweet and the savoury. In this book, you will discover the great classics of French pastry - transformed into delicious savoury dishes!

From biscuits to cakes, and from tarts to pastries, the classics of the House of Ladurée are unveiled in this beautifully photographed collection of recipes. Even the world-famous macaroon reveals its secrets! Within these pages, you will find a tantalising array of refined flavours and enchanting colours: powder pink, vibrant lilac and Ladurees trademark pastel green ... where the delicious combines with the exquisite for the delight of all gourmets.

The wonderful story of Ladurée began in 1862 when Louis Ernest Ladurée opened a bakery in the very heart of Paris at 16, rue Royale. During this era, the neighborhood surrounding the Madeleine was rapidly developing into one of the capitals most important and elegant business districts. The most prestigious artisans in French luxury goods had already taken up residence there. At the beginning of the 20th century, Jeanne Souchard, Ernest Ladurées wife, thought of combining distinct styles: the Parisian café and pastry shop. With this, one of the very first Parisian tea salons was born. It was in 1993 that this sleeping beauty with still untapped potential was taken over by David Holder and his father Francis Holder. With the opening of the Ladurée restaurant and tea salon on the Champs Élysées in 1997, decorated by Jacques Garcia, this true institution became one of the top addresses for Parisian gourmandises.

Boutiques in Printemps Grand Magasin and on Paris left bank followed, as did the beginning of the international adventure with openings in London, Geneva and Tokyo.

Революційний підхід до створення напоїв з кращим виглядом та смаком.

У світі Дейва Арнольда форма кубика льоду, цукри та кислоти в яблуці, а також бульбашки в пляшці шампанського – все це інгредієнти, які потрібно вимірювати, тестувати та вдосконалювати.

За допомогою Liquid Intelligence творча сила, що працює в Booker & Dax, високотехнологічному барі Нью-Йорка, запрошує читачів за стійку та в лабораторію. Там Арнольд та його колеги досліджують температуру, карбонізацію, концентрацію цукру та кислотність у пошуках способів покращити класичні коктейлі та винайти нові, які революціонізують ваші очікування щодо вигляду та смаку напою.

Роки ретельних експериментів та досліджень – невдалих спроб та натхненних рішень – призвели до появи рецептів та методів, знайдених на цих сторінках. Liquid Intelligence, що містить понад 120 рецептів і майже 450 кольорових фотографій, починається з простого — як утворюється лід і як зробити кришталево прозорі кубики у власній морозильній камері — і потім переходить до складних методів, таких як освітлення каламутного соку лайма за допомогою ферментів, нітро-мутування свіжого базиліка для запобігання потемнінню та настоювання горілки з кавою, апельсином або перцем.

Практичні поради щодо приготування напоїв у глечику, виготовлення домашньої газованої води та створення спеціалізованого бару у власному будинку — це саме те, що потрібно знати ентузіастам напоїв. Для поціновувачів, які прагнуть передових знань, розділи про рідкий азот, промивання хітозаном/геланом та застосування центрифуги розширюють межі традиційного коктейльного мистецтва.

Книга Арнольда — це початок нового методу приготування напоїв, підходу до вирішення проблем, заснованого на уважному спостереженні та творчих методах. Читачі дізнаються, як отримати солодкий смак перцю без спецій, чому розливання певних напоїв по пляшках краще, ніж струшування їх біля бару, і чому порошок хініну та бурштинова кислота призводять до ідеального джину з тоніком.

Liquid Intelligence – це про задоволення вашої допитливості та вдосконалення вашої техніки, від розпечених кочерг до елегантності старомодного коктейлю. Незалежно від того, чи ви шукаєте приголомшливі напої, чи унікальну подорож у наступне покоління коктейльного мистецтва, Liquid Intelligence – це найвищий стандарт, без якого не повинен обійтися жоден бармен чи ентузіаст напоїв.

Лауреат премії Джеймса Бірда 2015 року за найкращу книгу про напої та премії Джейн Грігсон IACP 2015 року.

Про автора:

Дейв Арнольд – письменник, викладач та новатор у галузі харчової науки. Він веде радіошоу «Кулінарні проблеми» та керує високотехнологічним коктейль-баром Booker & Dax у нью-йоркському Іст-Віллідж, що входить до ресторанної групи Momofuku. Він викладав у Французькому кулінарному інституті та в Гарвардському університеті, а також виступав у програмі «Пізно ввечері з Джиммі Феллоном» та в шоу «Сьогодні». У 2004 році він заснував Музей їжі та напоїв. Він живе в Нью-Йорку з дружиною та двома синами.

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Погортати книгу Liquid Intelligence: The Art and Science of the Perfect Cocktail на Google Books