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From the duo behind the New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude: Thug Kitchen Party Grub. Get ready to party your ass off without damaging your waist or wallet. With more than 100 recipes for healthy, vegan meals, sides, snacks, and cocktails, Party Grub helps you throw a bomb-ass party without serving gut grenades.

From passed appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen Party Grub brings the flavor without the side of fat, calories, and guilt.

Thug Kitchen started their wildly popular web site to inspire people to eat some goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell--and most people can't afford the hype.

Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.

This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio.

This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favourite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home. 

Tortellini at Midnightis a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.

About the Author:

Born in Australia to a Japanese mother and a diplomat Australian father, Emiko Davies has spent most of her life living abroad – her adolescence was spent in China, she attended university in the United States and now, for more than a decade, she has called Italy home. 

She first fell in love with Florence as a twenty-year-old art student. When she couldn’t get the city out of her head, a few years later she returned to study art restoration and photography and soak in the Florentine lifestyle (learning Italian along the way). It was then that she met Marco and the pair got married. Marco became a sommelier and Emiko started writing a food blog dedicated to telling the stories behind regional and historical Italian dishes, as well as their travels and family life in Italy.

Emiko is the author of three cookbooks: the most recent is Tortellini at Midnight, a collection of heirloom Italian family recipes from Taranto to Turin to Tuscany. Florentine and Acquacotta each focus on the traditional, regional dishes of beloved Tuscan places: Florence and the Maremma, respectively. Emiko continues to write about food and travel within Italy on her blog, as well as for popular New York-based website Food52, and for publications such as Gourmet Traveller and Conde Nast Traveller. She lives in Florence with her husband, Marco, and their two young daughters.

If the materials make the artist, then the right cooking toysA" can be the making of the chef. Chefs are as passionate about using the best tools for their craft as they are about the perfect ingredients used in their cuisine. This latest title in Tectum's acclaimed Toys series showcases incredible examples of technical innovation and modern technological aids for both the amateur and professional chef. Each spread unveils a beautiful array of high-tech appliances, stylish gadgets and cooking tools, dream kitchens and sci-fi cookers that have been influenced by cutting-edge product designers.

Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park.

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling New York City two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world.

How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room ― and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more ― not less; and the magic that can happen when a busser starts thinking like an owner.

Today, every business can choose to be a hospitality business ― and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do ― for ourselves, the people we work with, and the people we serve.

About the Author:

Hailing from Sleepy Hollow, New York, Will Guidara has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006.

Discover the incredible health benefits of going vegan with Vegan Cookbook for Beginners.

Eating a vegan diet that is free of animal products requires creativity. For those who are exploring veganism for the first time, Vegan Cookbook for Beginners will inspire you to create filling and flavorful plant-based meals to please even the most skeptical carnivore. With more than 150 versatile vegan recipes, Vegan Cookbook for Beginners will let you experience the benefits of improved health and increased energy through eating vegan with recipes that are hearty, comforting, and nutritious. Going vegan is a smart choice for your body and the planet, and Vegan Cookbook for Beginners will take the guesswork out of cooking everyday vegan meals.

Vegan Cookbook for Beginners will help you enjoy the benefits of veganism today with:
* More than 150 easy and delicious vegan recipes straight from Vegan Cookbook
* 2-week Vegan Cookbook meal plan * Introduction to the core principles of veganism
* Overview of the health benefits of going vegan
* Advice on equipping your kitchen and stocking your pantry from the editors of Vegan Cookbook

With help from Vegan Cookbook for Beginners, the transition to a vegan lifestyle will be easy and enjoyable.

The trend of cooking and eating without using animal products has been around for many years and is gaining in popularity.

Vegan cuisine is healthy, versatile, and international. It can hold its own in terms of artistry, lacks nothing found in traditional haute cuisine, and it is no more complicated to cook. How this is possible, and how amazing these dishes look on the plate, is the subject of the unique Vegan Cuisine.
   
You will find over 800 recipes, collected and curated by top chef Jean-Christian Jury, who was an extremely successful vegan chef for many years, most recently at the Mano Verde in Berlin.
   
In this comprehensive compendium, you will find more than 800 recipes, created and curated by top vegan chef Jean-Christian Jury. The book is a life’s work of recipes, an homage to green cooking, and a must for anyone who loves to cook, whether they are full-time or only part-time vegans. This book is a life’s work of recipes, a homage to green cooking, and a must-have for anyone who loves to cook, whether you’re a vegan or just enjoy eating plant-based foods.
   
Dishes range from classic appetizers, filling main dishes sure to satisfy everyone, and sinfully delicious desserts to vegan cheese, bread, soups, smoothies, and many special dishes that will surprise even seasoned vegan cooks. Dishes range from classic appetizers, soups, and smoothies to vegan cheeses, crackers, satisfying main dishes, and sinfully delicious desserts. Boldly flavorful and inventive, many of these special recipes will surprise even seasoned vegan cooks.
   
World-renowned food photographer Joerg Lehmann provides the perfect stage for culinary star dishes like Asian seaweed salad, vegan croissants, and the incredible Mano Verde Chocolate Tart. Vegan cuisine has never been so beautiful and appealing.

 - Vegan cuisine like you have never seen it before
 - A comprehensive compendium with 800 recipes divided into 10 categories from master vegan chef, Jean-Christian Jury
 - Easy to cook for yourself, but also includes more challenging recipes for advanced cooks

A unique collection of more than 60 vegetarian, vegan, and vegan-friendly hotels and bed & breakfasts from all over the world, made even more enticing by delicious recipes.

Even with the loveliest hotel room and a beckoning pool, the perfect vacation can be spoiled when the restaurant forces you to make a meal out of side dishes. For vegetarians and vegans, a hotel vacation suiting their culinary lifestyle can still be quite a challenge. But there are outstanding alternatives out there, you just have to find them! In 2011, travel writers Karen Klein, Thomas Klein, and Peter Haunert established VeggieHotels®, the world’s first network of entirely vegetarian and vegan hotels and inns, which now includes far more than 500 establishments around the globe. They added VeganWelcome® in 2015 as a hand-picked selection of particularly vegan-friendly hotels.

In addition to purely vegetarian-vegan hotels, more establishments are offering guests outstanding vegan cuisine alongside more conventional dishes, so the founders of VeggieHotels® responded to this trend in 2015 by expanding their selection of vegan-friendly accommodations with another new website called, VeganWelcome®. They shine a spotlight on wonderful places run with great love and enthusiasm that are paving the way for a kind of tourism based on ethical principles and sustainability. And their success shows just how right they were: today, more than 300 hotels and inns in over 60 countries are VeggieHotels® and VeganWelcome® members. Guests at these establishments can savor new and creative vegetarian and vegan cuisine that will satisfy even the most jaded palate. This volume introduces the best hotels from the VeggieHotels® and VeganWelcome® websites with gorgeous photos and detailed information on each property’s special features — from cooking classes to yoga retreats. From vegan surfing camps to luxury hotels, from exclusive Ayurvedic retreats to simple mountain chalets, and from Tuscan country estates to holistic wellness resorts on Bali, the hotels presented in the book are dream destinations for fans of plant-based sustenance — and a whole lot more. They are also highly recommended for anyone interested in a healthy diet and lifestyle as well as sustainable travel. Top chefs reveal their secret recipes as well, so your culinary getaway can continue long after you’ve returned home.

Every hotel presented in this book is unique, with a history entirely its own and often built on an intensely personal dream. In every establishment, guests come to enjoy new, creative, vegetarian, and vegan cuisines that will satisfy even the most selective gourmets.

 - P.E.A. Award 2017 in the category "Travel/Tourism"
 - With recipes that will make your mouth water just reading them

The perfect gift for anyone who cares as much about clean eating as they do about sustainable tourism

Visual Feast reveals a world where food is both an art medium and an edible eccentricity.

We eat with our eyes. People love to stage and take photos of their food. Driven by Instagram and the advertising industry, stylists, gourmandizers, and photographers continually invent new ways of presenting food as both delectable and radical. Visual Feast presents work nonpareil from this growing scene.

Sharing photos of food has become entrenched in our daily lives. Visual Feast celebrates the interplay between a myriad of styles: maps created from vegetables, lobsters painted gold to adorn tables, jelly molded into witty dishes.  These images can be readily found on social media, in magazine editorials, or transformed into infographics.

Food photographers and stylists create innovative images that make mouths water, eyes widen, and nostrils inhale imagined scents. Quenching creative curiosities and satisfying even the keenest of artistic palettes, Visual Feast explores food staging and exists as a tome of inspiration for those immersed and intrigued by its yummy and alluring realm.

The insider's guide to where the world's best baristas go for a cup of coffee - 600 spots in 50 countries

Where to Drink Coffee is the insider's guide. The best 150 baristas and coffee experts share their secrets - 600 spots across 50 countries - revealing where they go for coffee throughout the world. Places chosen range from cafés, bakeries, and restaurants to some more surprising spots, including a video store and an auto shop. The recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It's the only guide you need to get the best coffee in memorable global locations.

Taste your way to whisky wisdom.

The best way to find out about whisky is by drinking it. Perfect for the whisky curious, this truly hands-on handbook helps you to discover your own personal whisky style, opening up a world of new whiskies to enjoy.

Tailored tasting sessions steer you through the full spectrum of whisky's aromas and flavours - from the smoky tang of Islay peat to the sandalwood scents of Japanese oak.

Take a tasting tour and compare whiskies from the world's finest makers, including iconic Scottish distilleries and trailblazing craft producers.

Get the very best from your whisky, with insider tips on smart buying, making perfect food matches and mixing killer cocktails.

With 20 step-by-step tastings, and brimming with clear infographics and jargon-busting advice - as a gorgeous gift for any fan of the dram, this book hits the spot.

About the Author:

Eddie Ludlow is a Keeper of the Quaich and the founder of The Whisky Lounge, the biggest provider of whisky events in the UK. Based in York, The Whisky Lounge runs tastings, events, festivals and schools across the UK, and beyond. Their UK events attracted 35,000 visitors in 2018. Having worked in various parts of the industry, including for Ardbeg & Glenmorangie and Oddbins, Eddie has possibly brought more whisky to more people and parts of the UK than anyone else. Eddie has been an IWSC whisky judge since 2008.

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Пролистать книгу Whisky A Tasting Course: A New Way to Think – and Drink – Whisky на Google Books.

A highly respected designer of fine tableware, William Yeoward is not only a force in international design, but a larger-than-life bon vivant who loves food, entertaining, style and chat – and who has turned table-setting into an art form. Here, he offers ideas and inspiration for a variety of table settings.

In ‘Special Occasions’ and ‘Family & Friends’ are beautiful tables for Thanksgiving, Christmas, a midsummer wedding and Valentine’s Day, plus informal settings for a buffet supper, a children’s tea party and the perfect breakfast. The ‘Essentials’ chapter reveals the secrets William uses to transform any occasion from plain to perfect and there’s a chapter on designing your tables with colour to enhance mood and theme, too – dining with blue-and-white china, using tartans, playing with red, violet and pink glassware and introducing gold that sets shimmering crystal alight.

With tips on table etiquette and clever and inspiring ideas for everything from laying cutlery, china and glassware with precision to tying napkins and choosing flowers, William shows how attention to the tiniest detail adds to the ambience of any table.

About the Author:

William Yeoward has a worldwide reputation for his trademark table settings and stunning ranges of tableware and collections for the home. He has shops in London and New York and lectures on design throughout the United States, and his work is featured regularly in magazines such as Town and Country and Elle Décor (for whom he is a contributing editor). His previous books include William Yeoward on Entertaining, The Perfect Host and William Yeoward At Home. The author is based between London and Gloucestershire.

Best Wine Photography Book in Germany 2008!

This book is a wine atlas, reference work, and guide to all of the winegrowing regions in the entire world. Readers are introduced to the topics of the history of wine, wine production, wine cellars, and the enjoyment of wine. From the yearly cycle of the vines to modern cellar techniques, the experience begins with the creation of the wine.

The reader is then invited on a journey through all the wine growing countries and regions of the world, with expert authors introducing each area, including Canada, Japan, and China. 150 highly detailed maps that provide specific information about the regions accompany the descriptions. Naturally, Wine is also a reliable guide to buying wines. It includes numerous producer tips that convey sophisticated, highly useful recommendations.

Newcomers to the passion of wine, in particular, will find it an invaluable aid to deciphering the enormous worldwide wine offerings.

A third edition of the groundbreaking book that clearly details all the key scientific developments in wine and winemaking. A comprehensive, illustrated reference to the most controversial, interesting and hotly debated topics in the world of wine.

This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking.

Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences.

This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised.

Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

About the Author:

Jamie Goode obtained a PhD in plant biology, and then worked for 15 years as a science editor. In 2000 he began wineanorak.com, and the following year started one of the very first wine blogs. In 2005 he published the first edition of The Science of Wine, and his second book, Authentic Wine (in collaboration with Sam Harrop) was published in 2011.

Since 2005, Goode has been the wine columnist for UK national newspaper The Sunday Express. He also writes regularly for a range of publications, including the World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal.

Goode presents on a wide range of topics, and is a widely traveled wine judge. He is a panel chair for the International Wine Challenge, and has recently judged competitions in Melbourne, Sofia, Hungary, and the Loire. In 2006 he won the Glenfiddich Award for Wine Book of the Year, and the following year the same award for Wine Writer of the Year. In 2012 his blog won best overall wine blog in the Wine Bloggers Awards (USA) and he was Blogger of the Year for the International Wine and Spirits Competition.

Goode lives in London and is married with two teenage boys. He plays guitar and enjoys cricket, football, running, and photography. And, of course, food and wine.

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Пролистать книгу Wine Science: The Application of Science in Winemaking на Google Books.

From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation

Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals.

This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips--key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a "flavor library, " a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.

About the Authors:

Aldo Sohm is the James Beard Award-winning wine director of Le Bernardin and a partner in the eponymous Aldo Sohm Wine Bar. Sohm was named Best Sommelier in the World in 2008 by the Worldwide Sommelier Association, Best Sommelier in America in 2007 by the American Sommelier Association, and Best Sommelier of Austria four times by the Austrian Sommelier Union. He lives in Brooklyn, New York.

Christine Muhlke is a contributing editor at Bon Appétit, the founder of Bureau X food consultancy, and the creator of the newsletter Xtine. She has authored cookbooks with Eric Ripert, David Kinch, and Eric Werner.