Кулінарія

Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favourites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes — from breakfast, lunch, and dinner to small plates, snacks, and desserts — presenting a modern selection of American classics and personal family favourites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavour. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:

- Chicken Pot Pie
- Chocolate Chip Cookies
- Asparagus and Fontina Quiche
- Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
- Peach Caprese
- Overnight French Toast
- White Cheddar Bisque
- Fried Chicken with Sticky Poppy Seed Jam
- Lemon Pie
- Mac and Cheese

Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

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Пролистать книгу Magnolia Table: A Collection of Recipes for Gathering на Google Books.

#1 New York Times Bestseller

Following the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family’s own sacred dishes being served at other families’ tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including:

- Mushroom-Gruyére Quiche 
- Pumpkin Cream Cheese Bread
- Grilled Bruschetta Chicken 
- Zucchini-Squash Strata 
- Chicken-Pecan-Asparagus Casserole 
- Stuffed Pork Loin 
- Lemon-Lavender Tart 
- Magnolia Press Chocolate Cake

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Пролистать книгу Magnolia Table: A Collection of Recipes for Gathering, Volume 2 на Google Books.

The founder of a successful children’s clothing line, author of an influential parenting blog, and mother of five children, Marie-Chantal of Greece is constantly asked how she manages to do it all. So many of these queries — about proper etiquette for children in our fast paced, technology-centered world — led her to recognize the need for a modern handbook on children’s manners. Manners Begin at Breakfast addresses rules of etiquette, including table manners, social media, fashion dos and don’ts, and party conversation. Covering children from infants to teens, it is an essential guide for all parents keen to raise polite, well-rounded children, equipped to thrive in society and develop into confident, successful adults.

Illustrated with charming, specially commissioned watercolors, featuring a foreword by designer Tory Burch and an introduction by leading pediatrician Dr. Perri Klass, and written in a lively, conversational style, it is certain to become a perennial, must-have parental resource.

About the Authors:

Princess Marie-Chantal of Greece, Crown Princess of Greece, is the founder and creative director of Marie-Chantal, a leading international childrenswear brand, and the author of a popular parenting blog. Born in London, and one of three sisters, she spent her early years in Hong Kong before attending schools in Switzerland and Paris. Her passion and aptitude for art and design then led her to New York City, where she studied both fields, at the New York Academy of Arts and New York University. She married Pavlos, Crown Prince of Greece, in 1995, and now they have five children: Maria-Olympia, Constantine Alexios,  Achileas-Andreas, Odysseas Kimon, and Aristide. 

Lydia Starkey is a London-based illustrator with a diverse skill set and an innate ability to bring ideas to life using hand-drawn watercolor painting and typography. She has collaborated with a global client base on a wide range of projects. She enjoyed experimenting with different mediums and teaching drawing and art to children in her free time.

Voted No. 1 IndyBest Celebrity Cookbook

Your favourite TV chef, Mary Berry, is back! Her classic recipe book is updated and filled with hundreds of delicious dishes and easy step-by-step instructions so you can make the perfect dish every time!

"It's easy to see why this book has already sold over one million copies. This is a new, updated edition of an old favourite, and we love how comprehensive it is." IndyBest

Inside the pages of this updated Mary Berry cookbook, you'll find:

- More than 650 recipes, each with a photo of the finished dish, as well as over 300 variations, techniques, and tips
- Mary offers her trusted guidance in more than 40 pages of illustrated step-by-step techniques
- "Cook's know-how" sections provide additional insight into hundreds of recipes and ingredients, making it easy to cook every meal to perfection
- A new and updated version with a fresh new design and stunning new images!

Mary Berry's Complete Cookbook is back and looking better than ever! Now with a stunning photograph of every recipe, you can explore over 650 delicious recipes and create beautiful meals at home. This compendium is filled with Mary's special tips, tricks, and cooking techniques, making it ideal for everyone from kitchen novices to confident cooks!

It's the tried and tested recipe collection that no kitchen should be without!

Page through Mary Berry's recipes and be inspired by all the gorgeous food you can create using foolproof step-by-step instructions. This large recipe book has something for everyone - traditional dishes, family favourites, and classic Mary Berry recipes.

These tried and tested Mary Berry recipes include mouth-watering dishes for family and friends no matter the occasion, including hummus, paella, dairy-free lasagne, prawn, tacos, chicken pot pie, English roast beef, croissants, cherry cheesecake, and knock-out baking recipes, such as her best-ever chocolate brownies!

Perfect for everyday cooks, baking enthusiasts, and Mary Berry fans alike, Mary Berry's Complete Cookbook is the crowning glory of every cook's shelf.

The new trend is green: matcha is top-quality green tea that is ground into a fine powder.

Originally used in the traditional Japanese tea ceremony, matcha is now inventively used in other dishes as well. And now we are going to make this neon-green ingredient our very own: with its tart-sweet taste, Matcha gives ice cream or smoothies its own special kick. Other than the color, what is so special about this powder? The entire tea leaf is ground to make matcha powder, which means all of the beneficial ingredients in green tea — like anti-oxidants and phytochemicals — are preserved. It is a great reason to take a closer look at this green trend!

 - More than 50 sweet and savory recipes  with the hottest-trending ingredient
 - An introduction to the Japanese tea ceremony
 - Plus: matcha makes you more beautiful on  the outside, too — recipes for DIY facial masks  and bath essences

GRETHA SCHOLTZ, recipe developer and matcha queen, shows us what we can do with the green powder in the kitchen. Enjoy truly healthy breakfasts, hearty main dishes, and of course, a wide variety of sweets and baked goods — which could even be considered healthy, thanks to the matcha used to make them.

A stunningly packaged, definitive guide to bar-building from one of the world's most acclaimed bartenders.

Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus — and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan's deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you'll need to create a well-stocked bar--all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender's creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild's breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who've greatly contributed to global cocktail culture further contextualize Meehan's philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.

This densely informative yet approachable manual is presented in an iconic package — featuring a textured cover with debossed type, rounded corners, and nearly 500 pages — making it an instant classic to be enjoyed now and for years to come. Whether you're a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan's Bartender Manual is the definitive modern guide.

About the Author:

Jim Meehan entered the hospitality business in 1995 while studying at the University of Wisconsin at Madison. He worked his way through school as a bartender, then moved to New York City in 2002 to develop his craft in restaurants and bars such as Gramercy Tavern and the Pegu Club.

In 2007, Meehan opened PDT, a hidden cocktail lounge attached to a legendary hot dog stand in the East Village. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail. In 2011, PDT topped the world’s 50 Best Bars list by Drinks International. In 2012, PDT was recognized with the first Outstanding Bar Program award from the James Beard Foundation.

In addition to his work behind the bar, Meehan edited eight editions of Food & Wine Magazine’s annual cocktail book and four Mr. Boston recipe guides. His writing has been published in magazines such as Imbibe, Man of the World, Sommelier Journal, Food & Wine, Bon Appetit, Lucky Peach and most recently in the Oxford Companion to Spirits & Cocktails.

In 2014, he moved to Portland, Oregon where he overseas consulting projects through his firm Mixography Inc. and creates new drinks as the global mixologist for the American Express Centurion airport lounges.

Виходячи за межі звичної сільської, старомодної грецької кухні, є смачні та унікальні пропозиції головного шеф-кухаря Пано Каратассоса, створені для домашнього кухаря.

Ці 100 найулюбленіших рецептів, які подають у відзначеному нагородами ресторані Шефа Пано в Атланті, Kyma, демонструють його натхнення: віддання данини смакам і традиціям Греції, а також багатству знань про грецьку кухню, переданих від його бабусі; його класичну французьку освіту і навіть відтінок його південного коріння.

100 страв — це оновлений погляд шеф-кухаря Пано на грецькі смакові поєднання та інгредієнти. Мезе включає пряний червоний перець Фета; Спред з баклажанів і волоських горіхів на грилі; Мідії на пару з соусом Фета; Восьминіг, тушкований з макаронами і томатним соусом; і Lamb Phyllo Spirals. Перші страви демонструють морепродукти у вигляді тушкованої цілої риби з помідорами, часником і цибулею та тріску-пашот з оливковою олією з молюсками та розтопленим цибулею-пореєм; а також м'ясні страви, такі як баранячі відбивні на грилі з картоплею фрі. Серед десертів — панна котта з сиром Манурі, пироги з манним кремом і чорничним філо, а також морозиво з фундуком і пахлавою. До страв додається приблизно 60 повнокольорових фотографій, зроблених відомим фуд-фотографом Франческо Тонеллі. Грецький винний експерт Софія Перпера пропонує поєднання вин.

Про авторів:

Шеф Пано Каратассос є виконавчим шеф-кухарем Kyma, найвідомішого грецького ресторану морепродуктів у країні. Він навчався в Кулінарному інституті Америки та стажувався у всесвітньо відомих шеф-кухарів Томаса Келлера, Жана-Жоржа Вонгеріхтена та Еріка Ріперта. Журнал Esquire назвав Kyma одним із 20 найкращих ресторанів країни. Він є членом престижного Товариства стипендіатів Американського кулінарного інституту.Франческо Тонеллі – кулінарний фотограф світового рівня, чиї фотографії прикрашають деякі з найбільш продаваних кулінарних книг у США.

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Погортати книгу Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts на сайтiвидавництва.

Nordic by Nature presents more than 30 of the most original Danish chefs with their distinctive recipes and provides deep insights into the uniqueness of the contemporary Northern cuisine

In Nordic by Nature, top chefs like Nicolai Nørregaard, Claus Meyer, Rasmus Munk or Kamilla Seidler take the reader on a journey through their creative realms by revealing the secrets of their own kitchen. Far more than just a cook book, this volume includes more than 70 innovative and at times very unusual recipes of chefs coupled with their own personal interpretations of contemporary Danish kitchen. This has been visualized through vibrant imagery of the kitchens, forests, or castle gardens where inspiration is drawn, created and consumed.

Nordic by Nature invites you to immerse your senses in the intriguing world of Danish gastronomy by celebrating this contemporary culinary culture: a movement characterized by personal stories and ideologies, foraging trips, and geographical and seasonal limitations and possibilities.

With a foreword by Andrea Petrini, influential food writer and curator and co-founder of Gelinaz!

Refreshingly witty and readable guide to the world's most famous wine region.

Every producer in the world with ambitions to make great red wine still looks to Bordeaux for inspiration and the region is brought to life by Oz with his evocative descriptions and personal anecdotes, accompanied by stunning photographs and maps.

Oz Clarke picks 250 wines to enjoy in 2010

• Refreshing whites and rosés, fruity or spicy reds, festive fizz and lots more, all described in Oz’s well-known chatty style •

Directory of the best places to buy wine in the UK Oz Clarke, Britain's most popular wine writer, is absolutely in tune with what wine drinkers want today – flavour, individuality, excellent value for money and wines that are readily available. Oz has tasted thousands of wines and selected his 250 Best Wines for 2010.

This new edition of Oz Clarke’s phenomenally successful annual Wine Buying Guide also contains: a guide to wine flavours; wine finder by country and by producer; storing, serving and tasting; buying for the long term; and a directory of the UK's top retailers, from fine wine merchants to supermarkets and high street chains.

250 Best Wines is the must-have shopping guide to make wine buying hassle-free. Oz's independent, enthusiastic and reliable recommendations will help you find the wines you want at the prices you want to pay.

Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85

Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.

More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

About the Author:

Vicky Bennison spent many years working in international development in places like Siberia, South Africa and Turkmenistan. The next decent meal was always on her mind and so she began writing about her culinary adventures, from mushroom hunting with the Russian mafia to cooking zebra stew near Lake Turkana in Kenya! She is the author of The Taste of a Place and co-wrote Seasonal Spanish Food with José Pizarro.

Нещодавно оновлений і доповнений 3500 покроковими фотографіями, уся класична французька кондитерська стала доступною для домашнього кухаря.

Для кожного серйозного домашнього пекаря французьке тісто є найвищим досягненням. Але щоб освоїти техніку, письмовий рецепт може завести вас лише так далеко — не менш важливо побачити професіонала в дії, навчитися нюансам розкочування тіста для круасанів або карамелізації яблук для тарт-татену. Для кожного з 233 рецептів тут є фотографії, які ведуть читача через кожен крок інструкцій. Ніколи ще не було такої вичерпної основи кондитерської продукції. Важливі базові компоненти, такі як крем-патіссері, паштет із заваркою та шоколадний ганаш, представлені як окремі рецепти. Освоївшись із ними, домашній пекар може продовжувати братися за відомі та складніші витвори, такі як Éclairs, Saint-Honoré, Opéra, а також відчувати себе уповноваженим досліджувати нові та оригінальні комбінації. Прикрасам, а також соусам, сиропам і начинкам присвячений цілий розділ. Незалежно від того, чи використовується він для розвитку навичок чи вдосконалення техніки, отримання або просто розширення репертуару, Patisserie розвіює таємницю навколо класичної французької випічки, щоб кожен міг приготувати її вдома.

Про автора:

Крістоф Фельдер — один із найповажніших майстрів кондитерської справи у світі. Після роботи в Fauchon і Guy Savoy він п’ятнадцять років працював шеф-кондитером у Hôtel de Crillon. Він видав понад двадцять кулінарних книг у Франції, але це перша перекладена англійською мовою. У 2009 році він заснував власну школу в Страсбурзі, Франція, присвячену навчанню кондитерських навичок домашнього кухаря.

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Погортати книгу Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition

Поль Бокюз вибрав понад 100 своїх улюблених рецептів для цієї недорогої кулінарної книги.

Упорядковані за розділами за стравами чи основними інгредієнтами, представлені всі класичні страви: від французького цибулевого супу до киш-лотарингії, берр-блану до бісквіту з раками, смаженої морської риби до муль-маріньєра, стейку з перцем до медальйонів з телятини та мадлен до суфле з вишнею з льодом.

Покрокові інструкції Bocus дозволять домашньому шеф-кухарю легко освоїти суфле з пармезаном, яловичину по бургіньйону зі сморчковим вершковим соусом або ідеальний полуничний пиріг.

Цей безцінний кухонний довідник містить 78 фотографій і детальний покажчик.

Про автора:

Поль Бокюз був названий шеф-кухарем століття Кулінарним інститутом Америки в 2011 році, і вже понад сорок п’ять років він є маяком для кулінарного світу. Маючи три зірки Мішлен і орден Почесного легіону, він широко вважається батьком сучасної французької кухні. Його численні кулінарні книги, зокрема Paul Bocuse’s Regional French Cooking та Bocuse in Your Kitchen, є бестселерами. Фотографії Жана-Шарля Вайана з’явилися в журналах «Смаки Середземномор’я» та «Оливкова олія». Ерік Трошон — кулінарний стиліст, чиї роботи також з’являються в книзі Pierre Gagnaire: 175 Home Recipes with a Twist.

This stunning cookbook contains 100 mouth-watering recipes for pies and tarts, themed by size: individual tartlets and handheld pies, medium ones for lunch and dinner, and big, celebratory pies for larger gatherings.

Pies and tarts can be guilty pleasures, crowd-pleasers, seasonal winners and heroes of the picnic or lunchbox. It’s impossible to think of an autumnal lunch without apple pie, a summer feast without a glorious berry tart, or a birthday without a showstopping chocolate tart. These classics, given a contemporary spin, sit happily alongside recipes for empanadas, lattice-topped pies, slumps, and galettes.

There are sweet and savoury recipes for every season, and ideas for super decorative pastry-work, as popularised on Instagram. The book also includes pastry-making tips and tricks, and building-block recipes for a variety of doughs and crusts, to help get you started.

About the Author:

Annie Rigg is a bestselling author and ghost writer of numerous cookbooks. She regularly writes for leading food publications such as Jamie, Waitrose Food and Sainsbury's magazines. As a food stylist, she is in high demand and has worked on more than 150 cookbooks on subjects as diverse as Korean streetfood and gluten-free baking.

The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method..

Yotam Ottolenghi is one of the world's most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.

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