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Become your own bartender and create new, delicious concoctions at home with this collection of artisan cocktail recipes. In addition to craft drinks and techniques, this book also covers traditional mixology methods and features classic cocktails that never go out of styles, such as the Mai Tai, Marilyn Monroe, and Zombie. Are you craving a cocktail but not the alcohol? Try your hand at making mock-tails with recipes for the Ginger Fizz, Long Boat, Sober Sunday, or Cranberry Energizer. Let the cocktail hour commence with more than 200 recipes to choose from!

Explore the chemistry of cocktails and mocktails with The Art of Mixology. Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!

Collect all of the titles in our Mixology series - Bourbon & Whiskey, Gin, Rum, and now including Word Search Intoxicating Puzzles, Mocktails, the Essential Guide to Cocktails, and holiday essential Making Spirits Bright.

About the Author:

The Parragon name means quality, entertainment, and value and has been at the forefront of publishing for nearly 40 years. Going forward as an imprint of Cottage Door Press, the Parragon brand includes books that are interesting, entertaining, and affordable.

With Gin making record sales across Britain and the rest of the world, there’s been a boom in new distilleries and a thirst for new ways to enjoy this juniper-based spirit. Enter Dan Jones, bestselling gin author and cocktail enthusiast, who will make you love this tasty drink even more.

Starting with the history of gin, Dan reveals how the first distilleries opened in the UK in the 1600s, explains the nuts and bolts of making the beverage, as well as all the different trends it has experienced. He’ll take imbibers on a journey around the world to some of the top producers, uncovers new trends, and shares over 100 tasty recipes, from classic cocktails, batch drinks, new concoctions, homemade syrups and more, and answers all the gin questions you were afraid to ask.

Featuring stylish photography and illustrations throughout, The Big Book of Gin is a comprehensive guide to the renaissance of one of the world’s most celebrated spirits.

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made, Gin: Shake, Muddle, Stir and The Gentleman's Guide to Grooming.

New York Times Bestseller The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original soundtrack album.

Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. Recipes include the "Bleu is the Warmest Cheese Burger," the "Bruschetta-Bout-It Burger," and the "Shoot-Out at the OK-ra Corral Burger (comes with Fried Okra)." Serve the "Sweaty Palms Burger (comes with Hearts of Palm)" to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the "I Know Why the Cajun Burger Sings Burger."

Fully illustrated with all-new art in the series’s signature style, The Bob’s Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. All recipes come from the fan-created and heavily followed blog "The Bob’s Burger Experiment."

About the Author:

Loren Bouchard is the Emmy-winning creator and producer of Bob’s Burgers, co-creator of Home Movies, and writer and producer of Dr. Katz, Professional Therapist.

Cole Bowden started the cult favourite Tumblr blog the Bob’s Burger Experiment, which has been featured in Entertainment Weekly, Vulture, Serious Eats, The AV Club, Nerdist, and NPR’s food blog, The Salt.

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Пролистать книгу The Bob's Burgers Burger Book: Real Recipes for Joke Burgers

Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.

Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.

Recipes include:

- Braised rabbit, mustard and bacon
- Ox tongue, carrots and caper sauce
- Duck fat toast
- Smoked cod’s roe, egg and potato cake
- Confit suckling pig shoulder and dandelion
- The Smithfield pickled cucumbers
- St. JOHN chutney
- Butterbean, rosemary and garlic wuzz
- Honey and bay rice pudding

Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

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The Book of St. JOHN by the inimitable Fergus Henderson and Trevor Gulliver includes over 120 joyous recipes, (almost all never-before published) from their world-famous restaurant. 

In 2019 – happily coinciding with the Year of the Pig – St. JOHN and its iconic brand are celebrating 25 years of unforgettable, pioneering food. For a quarter of a century, Fergus and Trevor have been serving up food that is as elegantly simple as it is heartfelt and generous. At once ever-evolving and steeped in tradition, theirs is a true celebration of British ingredients.

Told with trademark verve, The Book of St. JOHN captures the unique and distinctive spirit of the original pioneers of nose-to-tail cooking, and provides a unique insight into one of the cornerstones of the British restaurant scene. 

Along with photographs by Jason Lowe and illustrations by Fergus himself, the extremely user-friendly recipes demystify disconcerting processes such as offal butchery and in other cases detail the classic recipes at the heart of St. JOHN repertoire simply explained for the home cook.

The book is structured to mirror the practices and rhythms of the St. JOHN kitchen and so begins with ‘The Pivotal Pig’, a whole chapter dedicated to understanding the true nature of the nose-to-tail animal. From butchery to stocks, braise and brine, this section takes you through the foundation stones of St. JOHN’s kitchen working practices leading you to must-make recipes like Grilled Lambs Hearts, Peas and Mint; Ox Tongue, Carrots and Caper Sauce and Beef Mince on Dripping Toast.

However, St. JOHN is about more than meat. The extensive repertoire of fish and vegetable recipes is well covered, including a chapter on creating bounty from a well-stocked store, featuring recipes for the essential Master Pickle; The St. JOHN Chutney; A Universal Jelly and Lentils. 

Puddings are vital at St. JOHN and celebrated as such with recipes for comforting classics like ‘Steamed Syrup Sponge, Sherry Trifle and Peach Cobbler. All to be served with ice cream, custard or cream. That is non-negotiable.

At St. JOHN, every moment of eating and drinking, however modest, is an expression of possibility and potential. Nowhere is this more evident than in the chapter celebrating breakfast, lunch, dinner and of course all those moments to savour in-between; eschew the eleven o’clock biscuit tin and reach instead for a piece of Seed Cake and a glass of Madeira.

And finally we finish with a chapter dedicated to feasting – occasions to mark friendship and the passing of time – complete with menus for birthday lunches, an outdoor fete and of course a St. JOHN Christmas feast.

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Пролистать книгу The Book of St John: Over 100 Brand New Recipes from London’s Iconic Restaurant на Google Books.

Over 250 easy-to-follow authentic recipes to serve with drinks in typical Spanish style, or to combine as a feast to share

The ultimate guide to the most-loved Spanish food. With its appetizing dishes of bite-sized food, usually eaten before dinner, tapas and tapas culture are a Spanish way of life... and the most popular and convivial way to enjoy Spanish food. Served in bars all over Spain, good tapas comes from the perfect marriage of food, drink, and conversation.

The recipes are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire.

Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adrià, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. Their book, 1080 Recipes: The Spanish Cookbook, has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication.

Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide.

About the Author

With a career in food writing spanning 50 years, Simone Ortega was the foremost authority on traditional Spanish cooking, and contributed to countless newspapers and magazines.

Inés Ortega has written many cookbooks and collaborated with her mother on this and the bestselling Spain: The Cookbook.

José Andrés grew up in Spain and trained under Ferran Adrià at elBulli before moving to the USA, where he was one of the first chefs to introduce tapas to American restaurant-goers.

All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. 

The Chef’s Library is the world’s first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanized acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin, Tom Colicchio, and many others. 

Also featured are influential restaurant cookbooks, essential books on global cuisines and specialist culinary subjects, and historic favorites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.

About the Author:

Jenny Linford is a London-based food writer, a member of the Guild of Food Writers, and the author of several books, including Food Lovers’ London, Great British Cheeses, and The Tomato Basket. She was the general editor of 1001 Restaurants You Must Experience Before You Die, a guide to iconic restaurants around the world.

Best-Selling vegetarian cookbook destined to become a classic.

Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.

More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

How to appreciate gin from still to serve

"I found it hard to stay put while reading; I constantly wanted to leap up and strike out for a liquor store to test my new knowledge." Review of The Curious Bartender's Gin Palace, The Wall Street Journal.

Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal medicine “genever” to gin’s commercialization. From the dark days of the Gin Craze in mid-18th Century London to the golden age that it is now experiencing.

In the last few years, hundreds of distilleries and micro-distilleries have cropped up all over the world, producing superb craft products infused with remarkable new blends of botanicals. In this book, you’ll be at the cutting edge of the most exciting developments, uncovering the alchemy of the gin production process, and the science. Follow Tristan's expertly honed recipes to enjoy a Classic Martini, Negroni, Gimlet, Aviation, Martinez and Singapore Sling at home. 

Discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson.

The Curious Bartender’s Rum Revolution is the fifth book by bestselling author Tristan Stephenson. Explore rum’s remarkable history from its humble origins to its status as life-blood of the Royal Navy and its love affair with Cuba. Discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. This fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced varieties leading the charge.

Learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. The Rum Tour will transport you to the most exciting rum distilleries the world has to offer, with Tristan’s signature tasting notes guiding you towards the right rum at the right time. Explore the legendary Caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavour to dizzy new heights. Finally, Tristan’s mixology skills will help you master jazzed-up versions of the Mai Tai and Mojito, perfect a Planter’s Punch and keep you on trend with Brazil’s famous Caipirinha and Batida cocktails, made with rum’s sister spirit, cachaça.

Tristan Stephenson is back to shake up the cocktail world once more, perfecting classic cocktails and offering his signature reinventions using his world-renowned mixology skills.

The Curious Bartender Volume II: The New Testament of Cocktails is the sixth book by bestselling author and legendary bartender Tristan Stephenson.

You’ll find 64 of the finest cocktails there have been, are, or will be: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. He’ll show you the tools of the trade, the techniques he swears by, and how to experiment to create your own cocktail sensations.

Tristan’s done all the hard work for you, selflessly trying every drink known to man to uncover what partners perfectly. All you have to do is leaf through the pages of this — the holy grail of cocktail books.

An expert guide to setting up a home bar plus 30 recipe cards and an essential piece of cocktail-making equipment all in one box set.

Preparing a first-class cocktail relies upon a deep understanding of its ingredients and the delicate alchemy of how they work together. Nobody understands this better than Tristan Stephenson – drinks industry consultant, bar owner, restaurateur and author of five books on the subject of drinks and drinking. Here he offers expert advice on the fundamentals of home mixology and explains the practical cocktail-making techniques that every keen home barman should master, from how to build a drink in a glass to preparing a variety of garnishes. Next Tristan showcases a selection of classic and modern cocktails on a deck of 4-colour laminated recipe cards included in the pack.

The intriguing origin of each drink is explained and the colourful historical characters who inspired or created them are introduced. Recipes include drinks with gin, rum, tequila, whiskey and brandy bases and you’ll find familiar classics such as the Manhattan, Negroni and Martini, discover lesser-known vintage gems including the Martinez and Aviation and how to perfect modern favourites the Espresso Martini and Mojito.

Also included is a cocktail jigger – the essential piece of cocktail-making kit for any enthusiast.

The Food Journal inspires cooks and foodies to record their experiences, experiments and love of all things tasty.

Use the journal to store notes and clippings, write down your favourite recipes, review restaurants, collect labels and other souvenirs, and record your cooking experiments. Keep it in the kitchen for useful reference information on seasonal foods, flavours, cooking tips, measurements and conversions.

About the Author:
Marco Donadon is a food lover and is currently working as a chef in London. He graduated in Chinese studies and has had many different jobs, but he has been interested in every aspect of food ever since he can remember.

Contents:
2–89 Blank pages
90–99 Recipes
100–109 Restaurant Reviews
110–119 Labels & Souvenirs
121–136 Useful Information

New York Times Bestseller A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!) ― and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more.

In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new ― but simple ― techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. 

How to start, grow, and succeed in the food truck business. Food trucks have become a wildly popular and important part of the hospitality industry. 

Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network.  The relatively low cost of entry as compared to starting a restaurant, combined with free and low–cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs. Author David Weber, a food truck advocate and entrepreneur himself, is here to offer his practical, step–by–step advice to achieving your mobile food mogul dreams in The Food Truck Handbook. 

This book cuts through all of the hype to give both hopeful entrepreneurs and already established truck owners an accurate portrayal of life on the streets. From concept to gaining a loyal following to preventative maintenance on your equipment this book covers it all. Includes profiles of successful food trucks, detailing their operations, profitability, and scalability. Establish best practices for operating your truck using one–of–a–kind templates for choosing vending locations, opening checklist, closing checklist, and more. Create a sound business plan complete with a reasonable budget and finding vendors you can trust; consider daily operations in detail from start to finish , and ultimately expand your business. Stay lean and profitable by avoiding the most common operating mistakes. 

Author David Weber is Founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development.

Authors and siblings Jordan and Jessica Bourke are perfectly placed to suggest scrumptious but saintly dishes.

Jordan is a chef and Jessica is a nutritional therapist, and together they have devised a tempting collection of recipes paired with nutritional information.

Chapters include Brunch; Sharing Plates; Light & Fresh; Foods from Afar; Comfort Food; Home Baking; and Sweet Treats.

Choose from Pancakes with fried banana, orange and coconut; Swede and parsnip fritters; Grilled polenta with girolles mushrooms and Swiss chard; Massaman curry; Lasagna; Chocolate brownies; and Cheesecake with sweet cherries.