Кулінарія

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

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world.

Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

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

Now you can organize your precious recipe collection and locate what you are searching for in a flash. Do you often find yourself looking through kitchen drawers crammed full of torn-out or photocopied favourite recipes? Do you worry that you will lose precious handwritten recipes passed on by friends and family members? Do you all too often forget where you put that web address of the fantastic online gourmet deli you meant to try? Had you already mentally planned the menu for Saturday night's dinner guests but did not jot it down and now cannot remember your great ideas? This invaluable organizer will assist you with filing and storing all of your recipes plus allow you to keep all of your food&#related notes and contacts in one safe and convenient place. As well as providing ample space for writing, it also includes handy pockets for storing tearsheets and features an elastic pen holder

Усі дороги ведуть до Риму, і всі дороги у самому Вічному місті ведуть до смачної їжі. У Римі Кеті та Джанкарло розкопують приховані перлини міста – рецепти, яким багато століть, а також нові, захопливі страви, натхненні римлянами з усіх верств суспільства.

Дует представляє свої інтерпретації класичних страв, таких як Качо е Пепе від Кеті (паста з гострим сиром та перцем), а також улюблені сімейні страви, такі як Спігола ін Сальтімбокка (морський окунь з пармською шинкою та листям шавлії). Співпрацюючи з найкращими шеф-кухарями Риму, вони діляться сучасними італійськими рецептами, такими як Сорбетто ді Пепероне, вогненно-гострий сорбет з чилі, – які відображають теплоту та колорит цього гамірного міста. Це вражаючий, свіжий погляд на римську кухню.

Окрім усіх спокусливих рецептів, Кеті та Джанкарло запрошують читачів у розкішну візуальну подорож від Пантеону та Колізею до палаццо епохи Відродження, барокових фонтанів та місцевих тратторій. Доповнена розповідями Кеті про їхню подорож, книга Rome – це чудова кулінарна книга та пам’ятний подарунок, який перенесе вас у серце Італії.

Про авторів:

Власники лондонського кафе «Кальдесі» «Кальдесі в Кампанья-ін-Брей» та кулінарної школи «Ла Кучіна Калдесі» в Мерілебоні, Кеті Кальдесі та її чоловік Джанкарло захоплюються італійською кухнею. Вони викладали разом з деякими з найвідоміших імен італійської кухні, включаючи Дженнаро Контальдо, Урсулу Ферріньо та Валентину Гарріс. Вони є авторами дев’яти кулінарних книг, включаючи італійські кулінарні книги: Sicily, Rome, Venice та The Amalfi Coast. 

Народжений у Тоскані, Джанкарло Кальдесі захоплюється італійською кухнею з ранніх спогадів про допомогу матері на кухні. Він навчався на шеф-кухаря в Італії, перш ніж переїхати до Великої Британії, і разом зі своєю дружиною Кеті зараз він володіє лондонським кафе Caldesi, Caldesi в Кампанья-ін-Брей та кулінарною школою La Cucina Caldesi в Мерілебоні. Подружжя Калдезі викладало разом з деякими з найвідоміших імен італійської кухні, включаючи Дженнаро.

The wonderful thing about making a salad is that it’s a relaxed, stress-free way of cooking, with endless possibilities for customisation. By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a boring salad can start to look a lot more like dinner.  

In Salad Feasts, Jessica Elliott Dennison guides you through the art of creating the perfect meal with 65 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, Stilton and Pear salad, to the fuss-free Hot and Sour Chicken in Gem Lettuce, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season.

Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transforms ordinary salads into extraordinary feasts.

About the Author:

After working for Jamie Oliver on the re-design and product development of his highly profitable food and homeware range, Jessica Elliott Dennison now works as a cook, food writer and stylist. Projects in Sydney and London have included: Waitrose, Sainsbury's, Woolworths, Pip&Nut, Liz Earle, Courier, Observer Food Monthly, Dorset Cereals, Westfield and Diageo. 

Готуючи в Chez Panisse на початку своєї кар'єри, Самін Носрат помітила, що серед хаосу кухні існують чотири ключові принципи, до яких її колеги-кухарі завжди звертаються, щоб покращити свою їжу: сіль, жир, кислота та тепло.

Опанувавши ці чотири змінні, Самін знайшла впевненість, щоб довіряти своїй інтуїції на кухні та готувати смачні страви з будь-яких інгредієнтів. А завдяки своєму простому, але революційному методу вона проводила майстер-класи, щоб дати як професіоналам, так і аматорам навички інстинктивного приготування.

Незалежно від того, чи хочете ви збалансувати свою вінегретну заправку, ідеально карамелізувати смажені овочі чи затушкувати ніжні рагу, канон Самін зі 100 основних рецептів та десятки їхніх варіацій навчать вас, як це зробити.

Про авторів:

Самін Носрат — письменниця, викладачка та шеф-кухар. Вона професійно готує з 2000 року, коли вперше потрапила на кухню ресторану Chez Panisse. Її статті з'являлися в The New York Times, Bon Appétit та Guardian. Самін живе в Берклі, Каліфорнія. Salt, Fat, Acid, Heat – її перша книга.

Венді Макнотон – ілюстраторка та графічна журналістка. Вона ілюструвала бестселер New York Times The Essential Scratch and Sniff Guide to Becoming a Wine Expert та Lost Cat: A True Story of Love, Desperation and GPS Technology. Вона живе в Сан-Франциско. www.wendymacnaughton.com

Add a touch of sweetness (and saltiness) to your life with this stunning collection of mouth-watering caramel recipes.

Featuring over 50 quick and easy salted caramel recipes for brownies, cookies, cakes, pops, doughnuts and more, the queen of caramel, Chloe Timms, teaches you the ins and outs of caramel-making with step-by-step instructions and fail-proof techniques that anyone can achieve. From the golden, crispy Cornflake Bocaditos (South American caramel cornflake clusters) to the luxurious Salted Caramel Rye Truffles, you’ll also find more experimental flavour combinations such as the Miso Salted Caramel Sauce and the dangerously addictive Crunchy Maple Bacon Popcorn.

Including tips on troubleshooting, cutting and setting, as well as exactly which tools you’ll need, it won't be long until you are whipping up your own batch of irresistible caramel treats. So what are you waiting for? It’s time to indulge in your salted caramel dreams.

The Scandinavians excel in comfort – family, friends, a good atmosphere, long meals, relaxation and an emphasis on simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge. Trine Hahnemann is the doyenne of Scandinavian cooking and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live. 

About the Author:

A chef and food writer, Trine Hahnemann is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Scandinavian food and food culture, she writes for and appears regularly in the media in America and Britain. Trine has written ten cookbooks in her native Danish and four in English: The Scandinavian Cookbook, Scandinavian Christmas, Eat Nordic and Scandinavian Baking, all published by Quadrille.

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.

The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo

About the Authors:

Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appétit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.

The essential step-by-step recipe book for home cooks – the 'best of the best' from three Phaidon bestsellers.

Simple & Classic is a new collection of the very best of Jane Hornby's recipes from the bestsellers What to Cook & How to Cook It, Fresh & Easy, and What to Bake & How to Bake It. The beauty of Hornby's recipes is how easy they are to perfect – with detailed step-by-step shots and stunning images of the finished dishes.

Packed full of the most popular international recipes from Herb-Crusted Lamb to Eggs Benedict, and Berry Crumble Ice Cream to Chocolate Mousse with Cherries, these classic and contemporary recipes are destined to make this the most useful cookbook on the shelf. Also includes Roast Chicken with Tarragon Sauce, Huevos Rancheros (Mexican spiced beans with eggs) and Chocolate Profiteroles – as featured in The Sunday Times Magazine.

About the Author:

Jane Hornby is an experienced food writer who specializes in creating inspiring, reliable recipes that can help anyone to become a better cook and baker. After training as a chef, she spent six years at the BBC's bestselling cookery title Good Food magazine. For the past decade Jane has contributed recipes and food styling to the UK’s top food magazines alongside writing books.

Over 30 recipes for an enticing and creative array of artisanal cocktails, mixed drinks (alcoholic and non- alcoholic), and special snacks, utilizing seasonal and  locally-sourced ingredients for all seasons and occasions

Includes instructive and helpful sidebars on foraging and pickling ingredients — whether from your local wilderness, farmer’s market, or grocery store

Author Selma Slabiak shares personal stories and anecdotes from growing up in Denmark and relays rich Nordic traditions and mythology that inspire and inform her original recipe creations

Incorporates joyous Scandinavian life philosophies such as hygge (‘cozy contentment’), lagom (‘finding balance’), friluftstliv (‘appreciation and engagement of nature and the outdoors’), and fika (‘coffee break’), amongst others

What could possibly be better than sharing and enjoying in life’s simpler pleasures with friends and loved ones? 
This idea is at the heart of the Scandinavian lifestyle trends that many in contemporary culture have come to embrace. In an ever-present, all-encompassing quest to create this “just right” feeling when entertaining guests, star mixologist Selma Slabiak celebrates her Danish heritage by combining her personal and professional ethos for conviviality and togetherness with her expert, innovative knowledge of foraging and farm-to-table practice to present inventive drink and cocktail recipes in one multi- faceted book. Slabiak shares with her readers elevated bartending expertise and finesse, layering familiar and unusual flavors and ingredients, along with Scandinavian traditions and nostalgic stories from her childhood in Denmark, in an inspiring, delicious, and original recipe book of Nordic-based cocktails—so we can all capture the extraordinary in the everyday.

About the author:

Born and raised in Denmark, Selma Slabiak came to New York in 2007 to make a name for herself in the cocktail world. Since then, she has been Head Bartender at acclaimed Michelin-starred Nordic restaurant, Aska, overseeing the innovative bar program. With other stints at Donna Cocktail Club and various esteemed cocktail bars in Brooklyn and Manhattan, she has been crafting original and exciting drink menus rooted in Nordic ingredients and techniques. She shares her love of nature and storytelling through her medium of choice — the mixed drink.

For the home entertainer and bartender, experienced mixologist, as well as anyone fascinated and inspired by the new Nordic cuisine movement via creative cocktails and drinks

Plating — the art of presenting food on the plate — is brought to life for amateurs and pros alike, with spectacular photography and how-to’s for creating a visual feast with exquisitely arranged dishes.

Displaying food on a plate can turn a great dish into an artwork. Story on a Plate explores plating in all its facets, delving into the inspirations, artistry, and techniques behind some of the most imaginative and visually compelling plating across the globe. Through profiles of industry stars, how-to guides and spectacular photography, Story on a Plate invites you to learn simple ideas and techniques that will elevate your own plates of food from sustenance to art. From appetizers, main dishes and deserts, you will find eye-popping meditations on rhubarb served in Amsterdam, an egg nestled on a bed of hay in London, or a whimsical ode to honey in Hong Kong.

About the Author:

Rebecca Flint Marx is the former food editor of San Francisco Magazine and the former reporter and research editor for The Village Voice, New York, and Elle. Her writing has been published in The New York Times, The New Yorker online, The Wall Street Journal and The Art of Eating, resulting in the prestigious James Beard Award for Food and Culture. She is the co-author of two cookbooks, The Basque Book and The Big Gay Ice Cream Book and is based in Brooklyn today.

Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following.

What's the secret behind the Snail's takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love, and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail's creative cooking from truck to table, including:

· Breakfasts: Fresh Fig Pancakes, Fried Dandelion Greens with Lemon Garlic Potatoes, Poached Pear-Stuffed French Toast
· Beverages: Vanilla Sesame Milk, Cucumber Ginger Agua Fresca, Peppermint Hot Chocolate
· Soups and Sandwiches: Korean Kimchi Soup, Jalapeño Corn Chowdah, Brown Sugar-Bourbon Glazed Seitan, Gochujang Burger Deluxe
· Veggies and Sides: Lemon-Soy Watercress, Maple-Roasted Kabocha, Horseradish Mashed Potatoes
· Desserts and Donuts: Roasted Mandarin-Chocolate Ganache Tart, Pine Nut Friendlies, Rum Pumpkin Chiffon Pie, Vanilla Bourbon Crème Brulée Donuts, Cinnamon Snails

About the Author:

Adam Sobel is the chef and owner of the four-time Vendy Award-winning vegan food truck the Cinnamon Snail. He has appeared on Food Network and PBS and has written about vegan food for Vegetarian Times. He teaches vegan cooking classes at the Institute for Culinary Education in New York. When he s not on the truck or in the kitchen, he and his vegan family can be found in Red Bank, New Jersey usually prac­ticing yoga and snuggling with their doggies.

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Пролистать книгу Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck на Google Books.