Кулінарія

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.

"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.

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.

An exclusive glimpse into the gardens of the world's leading restaurants - and access to innovative recipes inspired by them

For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes.

The Garden Chef includes more than 100 imaginative garden-focused recipes from the restaurants featured and explores how 40 of the world's top chefs grown and cook with ingredients they choose to grow in their gardens, and provides a unique source of inspiration for green-fingered food-lovers.

Explore fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration. The list of chefs includes Michel & Sébastien Bras, Manoella Buffara, Magnus Nilsson, Matt Orlando, Simon Rogan, Ben Shewry, and Alice Waters.

The gardens are from around the globe and include traditional kitchen gardens, allotments polytunnels and raised beds, aeroponic roof gardens, greenhouses, and urban community farms and micro farms. The chefs featured offer insight into the growing methods they employ and provide information on key plants and varieties grown.

The introduction is by Jeremy Fox, author of On Vegetables, also published by Phaidon.

About the Author:

Jeremy Fox is an award-winning chef. He was previously at Ubuntu in Napa, CA, earning the restaurant a Michelin star and at Manresa in Los Gatos, CA. Fox is now the executive chef at Rustic Canyon and oversees the kitchen at Tallula's Restaurant in Santa Monica, CA.

 

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.

A guide to creating vegan versions of staple ingredients to stock the fridge and pantry -- from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.

Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor.

The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

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Пролистать книгу The Homemade Vegan Pantry: The Art of Making Your Own Staples на Google Books.

The Keto Cure presents the successful 28-day low-carb, high-fat, weight-loss plan that trains your body to burn fat not glucose, reducing inflammation and encouraging sustained weight loss. It includes a comprehensive introduction to the science behind the keto diet with clear guidance on the vital fat, carb and protein ratio. With more that 85 simple and delicious recipes by chef Nico Stanitzok covering everything from breakfast and dinner, to snacks and sweet treats.

Паризький майстер-пекар Ерік Кайзер та видавці культової кулінарної енциклопедії Larousse представляють 80 рецептів хліба, які хоче опанувати кожен домашній кухар та професіонал.

Від уроків хлібопекарства, що з'являються повсюди, до популярних телевізійних програм, таких як «The Great British Bake Off» та «The Fabulous Baker Brothers», хлібопекарство ще ніколи не було таким популярним. The Larousse Book of Bread пояснює складні техніки за допомогою ілюстрованих покрокових інструкцій та містить 80 рецептів для випікання широкого спектру класичних ремісничих видів хліба, включаючи:

Класику (багети, булочки)
Спеціальний хліб (багети, житній, фермерський, безглютеновий)
Бездріжджовий хліб (полба, «пиріг з жорна»)
Ароматизований хліб (інжирний хліб, апельсиновий, з чорнилом кальмара)
Хліб з олією (чіабатта, опіз)
Солодку випічку (круасан, бріош, шоколадний хліб)
Булочки (з маком, беконом та пеканом, з морськими водоростями)
Регіональний хліб (маргарита, віваре)
Хліб світу (фокачча, турецький екмек)

The Larousse Book of Bread – це незамінний ресурс як для початківців, так і для професійних пекарів, а також важливе доповнення до будь-якої кулінарної бібліотеки.

Про автора:

Ерік Кайзер (нар. 1964), якого вважають одним із найкращих пекарів Франції, походить із давнього роду французьких пекарів і володіє понад 80 однойменними пекарнями по всьому світу, з яких 20 знаходяться в Парижі, три в Нью-Йорку (Maison Kayser) та інші в Греції, Португалії, Росії, Японії, Україні, Марокко, Сенегалі, Південній Кореї, Лівані, ОАЕ, Сінгапурі, Гонконзі та Тайвані.

Зміст та розділи:

Передмова

Заради любові до хліба

Основи хлібопечення

Борошно
Вибір правильних інгредієнтів
Обладнання
Замішування
Бродіння
Рідка закваска
Методи попереднього бродіння
Свіжі дріжджі у хлібопеченні
Два етапи бродіння
Попереднє формування тіста
Остаточне формування
Накидання тіста
Випікання та зберігання хліба
Навчання на помилках

Традиційний хліб

Буль
Батар
Багет
Хліб полька
Вишукані хліби: фічелле, епі та плетений
Пекарський хліб
Маленький багет
Сільський хліб
Табатьєр
Розрізаний хліб
Буханець з ромашками
Порманто
Поворот
Зигзагоподібний хліб
Кільце з куронів
Хліб-метелик

Фірмовий хліб

Буханець "першого помолу"
Кукурудзяний хліб
Змішане зерно Хліб
Хліб з камутом
Цільнозерновий хліб
Хліб з манною крупою
Сільський хліб
Хліб з висівками
Житній хліб
Хліб з олією
Кукурудзяний хліб без глютену
Хліб з каштанового борошна без глютену
Фокачча з розмарином
Макація
Екмек
Пумпернікель
Броа
Бублики
Булочки з кунжутом
Швейцарський хліб "Хрест"

Органічний хліб з натуральними заквасками

Органічний багет
Органічний хліб кам'яного помелу
Класичний органічний хліб
Органічний гречаний хліб
Органічний хліб зі спельти
Органічний хліб з однозернянки
Органічний цільнозерновий хліб
Хліб кам'яного помелу зі смородиною

Хліб з додатками

Хліб з фундуком та маслом
Хліб з горгонзолою та волоськими горіхами
Хліб із зеленим чаєм та апельсином
Апельсиновий хліб
Інжирний хліб
Медовий хліб
Хліб з волоськими горіхами та маслом
Хліб з куркумою
Коронки з міксу фруктів та горіхів
Кунжутне насіння Хліб
Хліб з чорнилом каракатиці

Хліб, збагачений олією

Звичайна чіабата
Чіабата з мішаним насінням
Чіабата з гречаною крупою
Чіабата з гарбузовим насінням
Хліб з базиліком
Хліб з в'яленими помідорами
Фугас з козячим сиром Ash
Фугас з чорними та зеленими оливками
Фугас з латунною ковбасою
Піца

Солодка випічка та хліб

Паризькі булочки
Віденський хліб
Цукровий хліб
Класична бріош
Бріош
Бенуатони з родзинками
Круасани
Пен о чоколаді
Ванільні булочки
Хліб Пулман
Пен з родзинками

Булочки

Булочки з маком
Булочки з латунною ковбасою та пеканом
Пістолет
Булочки з камутом та морськими водоростями
Булочки з фундуком та шоколадом
Булочки з волоськими горіхами та родзинками
Хлібні палички

Додаток

Насипом Конверсії
Конверсії
Глосарій
Індекс

Яскрава колекція захопливих, екзотичних та спільних рецептів страв з усього Близького Сходу

Понад 135 домашніх рецептів у цій книзі досліджують регіональне різноманіття близькосхідних страв для спільного споживання, від Лівану та Ірану до Туреччини та Сирії. Книга розділена за стилем страв, містить як м'ясні, так і вегетаріанські страви, а також запропоновані меню в стилі мезе та глосарій інгредієнтів. Від смаженої цвітної капусти з тахіні та копченою паприкою до фісташкових та гранатових тортів, кулінарна книга мезе містить як традиційні, так і сучасні інтерпретації цього старовинного способу спільного споживання їжі.

Ця кулінарна книга містить вегетаріанські, м'ясні та рибні рецепти для кожного.

Від автора відомої книги «Ліванська кухня» та лауреата премії Джеймса Бірда «Близькосхідна вегетаріанська кулінарна книга», також виданої Phaidon.

Про автора:

Ліванка Сальма Хейдж з Мазарат-Тіффа (Яблучного села) в горах долини Кадіша на півночі Лівану має понад 50 років досвіду сімейного приготування їжі. Вона навчилася готувати у своєї матері, свекрухи та невісток, і багато років працювала професійним кухарем. Це її третя книга після The Lebanese Kitchen та The Middle Eastern Vegetarian Cookbook., що отримала премію Джеймса Бірда.

Make the most of your food – and discover the best places to shop, drink and dine – with this brand new guide from Monocle.

This is a handbook for anybody who enjoys simple, honest food but can do without the foam, fuss and trickery it’s often served with. It’s also about the other elements that make a great meal: honed hosting skills, sourcing the best produce and using the sharpest kitchen kit. Plus, Monocle offer a global hit-list of must-visit restaurants from Adelaide to Zürich and the freshest markets, shops and producers. It is essential reading for anyone who wants to turn their love of food into a livelihood. Expect advice on everything from starting a bar to rolling out a restaurant chain or penning a cookbook. There are also recipes from Monocle’s favourite restaurants, plus a selection of timetested dishes developed by the team in Monocle’s London kitchen.

Food for thought takes the form of zesty essays and dinner-time discussions with admired names from the worlds of architecture, hospitality, art and more.

On the menu: — The world’s finest restaurants, cafés and bars — Advice on starting a food firm — My Last Meal – the imagined final feasts of some high-profile personalities — How to host your own intimate dinner party — A batch of recipes from esteemed chefs, plus lip-smacking dishes from Monocle’s own repertoire — Tools of the trade for your kitchen.

Monocle was launched by Tyler Brûlé in 2007 as a monthly magazine briefing on global affairs, business, culture, design, and much more. Today, Monocle is a complete, media brand with a suite of travel guides under its belt, a 24-hour radio station, a film-rich website, retail ventures around the globe, and cafés in Tokyo and London. Besides their London HQ they have seven international bureaux in New York, Toronto, Istanbul, Singapore, Tokyo, Zurich, and Hong Kong. At their core is the simple belief that there will always be a place for a print brand that is committed to telling fresh stories and sending photographers on assignments.