Кулінарія

Award-winning author and whisky expert Dave Broom explores over 200 distilleries and examines over 400 expressions. Detailed descriptions of the Scottish distilleries can be found here, while Ireland, Japan, the USA, Canada and the rest of the world are given exhaustive coverage. There are tasting notes on single malts from Aberfeldy to Tormore, Yoichi (and coverage of the best of the blends). Six specially created 'Flavour Camp Charts' group whiskies by style and allow readers to identify new whiskies from around the world to try.

This extensively updated and extended edition features new material on burgeoning areas, including detailed coverage of many recently opened US craft distilleries, new distilleries in Germany, Austria and Switzerland, and discussion of the growing whisky scene in Latin America.

With over 200 beautiful colour photographs and 21 colour maps locating distilleries and whisky-related sites, this is a stylish celebration of the heritage, romance, craftsmanship and versatility of whisky.

About the Author:

Dave Broom has written 13 books, including The World Atlas of Whisky, now in its second edition. He has won many awards, including two Glenfiddich prizes and, in 2013, he won the prestigious IWSC Communicator of the Year Award. In 2015, he won The Spirited Award for Best Cocktail & Spirits writer, and, in 2018, The Way of Whisky won an Andre Simon prize. In 2020 he was awarded Best Drinks Writer at the Fortnum & Mason awards.

He has been a contributing editor to Whisky Magazine, scotchwhisky,com and Malt Advocate. In 2020 he started his own website thewhiskymanual.uk. He has made two films, Cuba In A Bottle and The Amber Light. The latter, an examination on whisky and Scottish culture, won Best Programme at the 2020 Fortnum & Mason awards.

Over his three-plus decades in the field, Dave has built up a considerable international following with regular training/educational visits to Japan, France, Holland, Scandinavia, Germany, Africa and North America. He is actively involved in whisky education and also acts as a consultant to major distillers on tasting techniques as well as training professionals and the public. Dave has also worked with Suntory in developing a language of tasting that communicates Japanese concepts to English speaking audiences.

Dave's previous books also include Whisky: The Manual, Gin: The Manual, Rum: The Manual and The Way of Whisky.

 Few wine books can be called classic but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the most essential and authoritative wine reference work available. This seventh edition will bring readers, both old and new, bang up to date with the world of wine.

 Much has changed since the last edition of the Atlas in 2007. Changes in climate, in winemaking technique, in fashion, and in where wine is grown over the past years are all reflected in this new edition. The move away from more predictable international grapes and towards less familiar, local varieties is a noticeable trend. Wine that expresses its precise location is once more to the fore, meaning that an Atlas that allows the reader to understand a region's geography is more necessary than ever. The increasing importance of cooler-climate regions as the effects of climate change become more apparent and the growth of China, not just as a consumer of wine but also as a grape-grower and wine producer, are just two of the many other developments covered.

The Atlas is renowned for its superb cartography and this seventh edition has 215 unique maps. Dynamic wine regions such as coastal Croatia, Khaketi in Georgia, Canterbury in New Zealand, Swartland in South Africa, Northern Virginia in the US , and Ningxia in China are examples of just some that are covered in detail for the first time. Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have again joined forces to create a classic that no wine lover can afford to be without.

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.

Десь у 1950-х роках недружній зв’язок Еміко Девіс започаткував традицію зустрічати новий рік тортелліні аль суго. Він подав його разом із шампанським і томболою, що викликало тенденцію; аж до 1970-х років ви могли знайти тортелліні опівночі напередодні Нового року в барах навколо тосканського міста Фучеккіо.

Це лише одна з реліквійних страв у цій колекції, для якої Еміко Девіс зібрала кілька своїх улюблених сімейних рецептів. Вони простежують покоління, які охоплюють всю Італію, від середземноморського портового міста Таранто на південній частині Апулії до елегантного Туріна, міста аперитиву та культури італійських кафе на далекій півночі, і, нарешті, назад до Тоскани, яку Еміко називає своїм домом.

Tortellini at Midnightis — книга, насичена ностальгією, зі свіжою, комфортною їжею та приголомшливими фотографіями. Це книга, яка корисна для душі.

Про автора:

Еміко Девіс народилася в Австралії в сім’ї японки та батька-австралійця-дипломата. Більшу частину свого життя Еміко Дейвіс прожила за кордоном: її підлітковий вік пройшов у Китаї, вона відвідувала університет у Сполучених Штатах, а тепер уже більше десяти років вона називає Італію своїм домом.

Вона вперше закохалася у Флоренс, будучи двадцятирічної студенткою мистецтва. Коли вона не могла викинути місто з голови, через кілька років вона повернулася, щоб вивчати реставрацію мистецтва та фотографію та зануритися у флорентійський спосіб життя (попутно вивчаючи італійську). Саме тоді вона зустріла Марко, і пара одружилася. Марко став сомельє, а Еміко почала писати блог про їжу, присвячений розповідям про регіональні та історичні страви італійської кухні, а також про їхні подорожі та сімейне життя в Італії.

Еміко є автором трьох кулінарних книг: останньою з них є «Тортелліні опівночі», колекція сімейних рецептів італійської реліквії від Таранто до Туріна та Тоскани. Florentine та Acquacotta зосереджені на традиційних регіональних стравах улюблених місць Тоскани: Флоренції та Маремми відповідно. Еміко продовжує писати про їжу та подорожі Італією у своєму блозі, а також для популярного нью-йоркського веб-сайту Food52 і для таких видань, як Gourmet Traveler і Conde Nast Traveller. Вона живе у Флоренції зі своїм чоловіком Марко та двома маленькими дочками.

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.

Основні уроки гостинності для кожного бізнесу від колишнього співвласника легендарного ресторану Eleven Madison Park.

Віллу Ґуідарі було двадцять шість років, коли він очолив Eleven Madison Park, двозірковий пивний бар у Нью-Йорку, що переживав труднощі й ніколи не виправдовувався свого величного приміщення. Через одинадцять років EMP було визнано найкращим рестораном світу.

Як Гвідара здійснив цю безпрецедентну трансформацію? Радикальне оновлення, справжнє партнерство між кухнею та їдальнею ― і незабутня, екстремальна гостинність на замовлення. Команда Гуідари здивувала сім’ю, яка ніколи не бачила снігу, чарівною поїздкою на санях до Центрального парку після вечері; вони наповнили приватну їдальню піском, укомплектовану майтаї та пляжними стільцями, щоб втішити пару, яка скасувала відпустку. І його гостинність поширювалася не тільки на тих, хто обідав у ресторані, а й на його власну команду, яка навчилася свідомо висловлювати хвалу та критику; чому відповідь на деякі з найзгубніших бізнес-дилем полягає в тому, щоб дати більше, а не менше; і магія, яка може статися, коли пасажир починає думати як власник.

Сьогодні кожен бізнес може вибрати бути бізнесом гостинності ― і всі ми можемо перетворити звичайні операції на надзвичайні враження. Показуючи яскраві історії про свою подорож ресторанами з найвідомішими гравцями індустрії, такими як Даніель Булуд і Денні Майєр, Ґуідара закликає всіх нас знайти магію в тому, що ми робимо — для себе, людей, з якими ми працюємо, і людей, яких ми обслуговуємо.

Про автора:

Родом із Сонної Лощини, штат Нью-Йорк, Вілл Гвідара занурений у ресторанну індустрію з тринадцяти років. Він закінчив школу готельного адміністрування Корнельського університету та навчався в кулінарній школі на півночі Іспанії. Гуідара навчався в їдальнях Tribeca Grill, Spago і Tabla і відкрив ресторани в Музеї сучасного мистецтва, перш ніж стати генеральним менеджером Eleven Madison Park у 2006 році.

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.

Learn how to make exquisite home-grown cocktails.

Lottie Muir is the creator of the Midnight Apothecary pop-up cocktail bar, set in a roof garden in the heart of London, where she also grows many of the ingredients for her mixes. On Saturday nights she sheds her gardening gloves and dons her apron to become the Cocktail Gardener mixologist. Moving from flowerbed to bar, she rustles up seasonal plant-powered cocktails, made with the harvest from her garden and from foraging trips nearby.

Starting with The Cocktail Cabinet, Lottie explains both gardening and cocktail-making basics. She tells you what botanicals you will need year-round, including edible flowers, and gives tips on getting the best from your growing space, as well as advice on foraging if you want to venture further than your back garden. She also introduces you to basic equipment and techniques for making infusions and syrups as well as cocktails, and offers suggestions for garnishes. Then, in The Cocktail Elements, discover how to make a wide range of infusions, syrups, liqueurs and bitters, which you can then make use of in The Recipes. Here you’ll find Garden Cocktails, Foraged Cocktails, and Mocktails and Restorative Cocktails.

With delicious drinks such as the gorgeous Gorse Collins, Wild Cherry Rye Manhattan and a Lavender Bee’s Knees, you will appreciate the flavours of the garden and the wild, with the kick of a cocktail.

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.