Кулінарія

This award-winning book is an invaluable guide on how to make simple contemporary bread.

Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of 'working' the dough rather than 'kneading' it, allowing air and therefore lightness to prevail so you don't create that well-known home-made brick bread. The five chapters start with a basic bread - White, Olive Oil, Brown, Rye and Sweet - and from this 'parent' dough you can make a vast variety of breads really easily. There are breads for every occasion - bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast - the choices are endless as once you've mastered a 'parent' dough you can experiment with your own favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.

Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again.

Each of the five chapters begins with a slightly different dough – White, Olive, Brown, Rye and Sweet – and from this ‘parent’ dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts – each recipe is a delight.

About the Author:

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen, his immensely successful cookery school in Bath

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Пролистать книгу Dough: Simple Contemporary Bread

Go fashion-forward with this brand new collection of easy-to-make cocktails that offers a dollop of sartorial history with every drink.

"Dressed to Swill" contains sixty original cocktail recipes inspired by style icons from the 20th century to today, including fashion designers, models, photographers, stylists, influencers, and more. Karl Lagerfeld’s tipple is made for royalty: it’s similar to a Kir Royale, but brings in the velvety flavors of raspberry and vanilla. The Kim Kardashian is sensuous, flavorful, and as unsubtly delicious as its subject. Lizzo’s cocktail is a strawberry-rhubarb sparkler certain to fill you with joy. From Alexa Chung and André Leon Talley to Coco Chanel and RuPaul, there’s a flavor to fit every mood, be it avant-garde, glamourous, rebellious, or little-black-dressy. Engaging biographies explore each person’s contributions to the field of fashion, and the illustrations are sprinkled with fun details about their lives. In addition, readers can learn how to stock their bar with basic equipment, glassware, foundational spirits, and easy-to-source ingredients that can turn a basic drink into a runway-worthy libation.

Perfect for birthdays, watch parties, girls’ nights in — as well as for Instagram — this book makes finding the right cocktail as exciting and surprising as shopping for a pair of shoes to complete your look.

About the Authors: 

Jennifer Croll is a writer and editor whose past books include the bestselling "Free the Tipple" and "Fashion That Changed the World" (both published by Prestel), and the award-winning »Bad Girls of Fashion«. She is based in Vancouver, Canada.

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Пролистать книгу Dressed to Swill: Runway-Ready Cocktails Inspired by Fashion Icons

It’s drinks, it’s chickens: It’s the cocktail book you didn’t know you needed!

To add some extra happy to your happy hour, invite a chicken and pour yourself a drink. Author Kate Richards serves up cocktails made for Instagram with the spoils of her Southern California garden, chicken friends by her side. Enjoy any (or all) of the 60+ deliciously drinkable garden-to-glass beverages, such as:

- Lilac Apricot Rum Sour
- Meyer Lemon + Rosemary Old Fashioned
- Rhubarb Rose Cobbler
- Blackberry Sage Spritz
- Cantaloupe Mint Rum Punch

Cocktails are arranged seasonally, and are 100% accessible for those of us without perpetually sunny backyard gardens at our disposal. Drinking with Chickens will quickly become a boozy favorite, perfect for gifting or for hoarding all for yourself. You don’t need chickens to enjoy these drinks or the colorful photos, but be careful, because you may even find yourself aspiring to be, as Kate is, a home chixologist overrun by gorgeous, loud, early-rising egg-laying ladies, and in need of a very strong drink.

About the Author:

Kate Richards is a professional blogger, drinker, and freelance writer currently channelling her creative cocktailing skills into DrinkingwithChickens.com. Her work has also been featured at Liquor.com, TheFeedFeed.com, BHG.com, HGTV.com, and ApartmentTherapy.com and in Country Living Magazine. She was nominated for a Shorty Award in the Food & Drink category and took home the Saveur Magazine 2017 Blog Awards Reader's Choice win for Best Drinks Blog. She lives and drinks (with her chickens) in Los Angeles, California.

Пролистать книгу Drinking with Chickens Free-Range Cocktails for the Happiest Hour

Bestselling author, award-winning mixologist, and passionate animal advocate Natalie Bovis pairs fascinating doggie trivia with easy-to-make drink recipes in this unique cocktail book for dog lovers.

If there's one thing we know, it's that we can survive anything with a furry companion and a cocktail by our side. Enter Drinking with My Dog, which combines our devotion to dogs with celebratory drinks in this charming, pet-centric cocktail book from Natalie Bovis of The Liquid Muse.

Inside you’ll find everything you need to know to set up your home bar and mix 60+ delicious cocktails organized into dog-themed chapters, featuring rescue dogs, famous furbabies, wild dogs, cocktails for pawlidays throughout the year, and more. Also included is canine history, whimsical illustrations, and toast-worthy quotes. Drinking with My Dog is the ideal companion for dog lovers and drink enthusiasts alike, and is the cocktail book we’ve always needed to help us raise a glass to wo/man’s best friend!

About the Author:

Natalie Bovis is an award-winning mixologist, culinary event producer, and writer with a passion for cocktails and animal advocacy. She founded The Liquid Muse in 2006 and penned three cocktail books, including the bestselling Preggatinis (Globe Pequot, 2009). Natalie writes for national food and lifestyle magazines and has shaken up cocktails on television shows around the United States. She is the co-founder/CMO of OM Chocolate Liqueur and teaches mixology classes to global audiences online. When not writing, Natalie is traveling, cooking, or walking her rescue dogs in the mountains above Santa Fe, New Mexico.

In Eat at the Bar, Matt McConnell and Jo Gamvros share their love of Europe’s bar dining culture through incredible, vibrant recipes from tapas to mezethes.

Retracing their travels through Italy, Spain, Portugal and Greece, they explore the amazing flavours and relaxed hospitality that inspired them to embrace and redefine bar dining culture in Melbourne.
 
From clifftop restaurants overlooking the Bay of Naples to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten.

About the Author:

Chef Matt McConnell and front of house pro Jo Gamvros are partners in life and work, having established Bar Lourinha together more than 10 years ago. In that time, their central Melbourne restaurant has established itself as one of a handful of beloved stayers in the city's competitive restaurant scene.

Tasty and simple vegetable-based recipes to prepare at home.

There’s more to a potato than mash. Discover new adventurous ways to prepare a parsnip or how to cook cabbage with this book of more than 800 plant-focused recipes. From boiled beets to roasted radishes, each chapter offers countless simple methods to use a single vegetable. You’ll be swapping boiled carrots for eggplant fried with mint, garlic, and pine nuts faster than you can say “kale.” Get to know your way around the vegetable patch, and be kind to yourself and the planet in the process.

Eat Your Greens! introduces more than 40 vegetables, explaining when they’re in season, how best to store them, and what ingredients they work well with. 

About The Authors:

Anette Dieng worked as a chef before starting Ekolådan, Sweden’s top vegetable delivery box company. Today, she is a writer who is passionate about helping people understand how food can be produced in a sustainable way.

Ingela Persson is a chef, baker, and vegetable lover who writes recipes for Ekolådan. She is the author of several dessert books as well as the restaurateur of Brasserie Bobonne in Stockholm, Sweden.

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Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home.

If you're not a fan of eating your greens and struggling to hit your five a day, this collection of plant-based recipes will transform you into a veggie believer.

With more than 800 concise, uncomplicated ways to make your meals more green-focused, you'll be swapping out boiled carrots for broccoli roasted with garlic, chili, cashew nuts, and soy sauce quicker than you can say kale.

With chapters focusing on single vegetables, Eat Your Greens! helps you get to know the raw materials, explaining when they're in season, how best to store them, and what ingredients they work well with. And given the simplicity of the instructions, even the most kitchen-phobic will be converted.

The quintessential style, cooking, and home interior book from Soho House, the world's leading members club.

Since the first Soho House opened its doors over 25 years ago, we've learnt a bit about what works. Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House style explained by its experts:

- From planning a room to vintage finds: bringing the Soho House look home.
- Our House curator's advice on how to buy, collect and hang art.
- The art of a great night's sleep: how to design the perfect bedroom.
- No-fuss recipes and chef's tips: here's how to make your favourite House dishes.
- Inside Babington: our take on country-house living. Wellies optional.
- Flip-flop glamour and poolside style from Soho House Miami Beach.
- All the secrets of cocktail hour: House tonics and barman's tips.
- Spa treatment at home, DIY facials and chocolate brownies.

Eat Drink Nap, a 300-page highly illustrated book, with a foreword from founder Nick Jones, and photography from leading food and interiors photographers Mark Seelen and Jean Cazals, shares the Soho House blueprint for stylish, modern living, the Soho House way.

About the Author:

Soho House is the world's leading members club. Since opening in London in 1995, Soho House has been a home for creative people to come together. There are now 28 Soho Houses in 10 countries, including London, New York, LA, Miami, Hong Kong and Mumbai, with more openings in Europe, Asia, and North America planned. There are over 120,000 Soho House members globally. Soho House was recently valued at $2.8 billion after an IPO.

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Пролистать книгу Eat, Drink, Nap: Bringing the House Home на Google Books.

Найкращі сучасні італійські рецепти з найбільшого та найпрестижнішого італійського ринку в світі

Ця прекрасна та визнана кулінарна книга, створена у співпраці з Eataly, одним із найвидатніших італійських брендів продуктів харчування, містить 300 знакових рецептів, що висвітлюють найкраще з сучасної італійської домашньої кухні. Чудові, безвідмовні рецепти та нові ідеї представлені в складній упаковці, що робить цю книгу обов’язковою для всіх, хто хоче дізнатися про те, як готують італійці сьогодні.

Італійська кухня є однією з найпопулярніших кухонь у світі, і в цій книзі експерти Eataly оновили випробувані страви з сучасними нюансами в поєднанні з класичними техніками. Зникли важкі макаронні вироби та надмірно багаті соуси –Eataly застосовує сучасний підхід до італійської кухні та їжі. Завдяки свіжим і смачним рецептам, чітким інструкціям, корисним порадам, а також відомому 40-сторінковому візуальному глосарію та посібнику з виробництва ця книга допоможе вам харчуватися так, як італійці сьогодні.

«Не просто ще одна гарна книга про італійську кулінарію... Eataly — це Біблія, посібник для сучасного життя». – Літературний додаток Times

Про автора:

Eataly — це найбільший ексклюзивний італійський ринок у світі з високоякісними ресторанами, прилавками з їжею та напоями, пекарнею, роздрібними товарами та кулінарною школою. Eataly також співпрацює з Slow Food і має величезну міжнародну присутність.

Eating with the Chefs документує щоденну їжу кухарів і персоналу вісімнадцяти найкращих ресторанів, включаючи Noma, Le Chateaubriand і The French Laundry.

Вишукані фотозйомки Пер-Андерса Йоргенсена та рецепти, які легко виконати, їдять із шеф-кухарями дають унікальне уявлення про звичайну їжу за бездоганними кухонними стінами.

Про автора:

Пер-Андерс Йоргенсен є головним редактором продовольчого журналу Fool, нещодавно названого найкращим у світі продовольчим журналом на Gourmand Cookbook Awards. Йоргенсен відомий своїми приголомшливими зображеннями, які були відтворені в публікаціях по всьому світу, включаючи книги Mugaritz та Cook It Raw, видані Phaidon. Живе у Швеції.

Зміст і розділи:

вступ
Думай як шеф-кухар. Готуйте як шеф-кухар.
Асадора Ечебаррі
Аттика
Блакитний пагорб у кам'яних коморах
Il Canto
Ель Селлер де Кан Рока
Французька пральня
Ле Шатобріан
Chez Panisse
Maison Pic
Мугаріц
Нома
Остерія Франческана
П'єр Ганьєр
Набережна
Роберта
Королівська пошта
Святий Іван
wd~50
Індекс

Eddie Muller — host of TCM’s Noir Alley, one of the world’s leading authorities on film noir, and cocktail connoisseur — takes film buffs and drinks enthusiasts alike on a spirited tour through the “dark city” of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore.

Eddie Muller’s Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you’ve seen In a Lonely Place and wondered what’s in a “Horse’s Neck” — now you’ll know. If you’re watching Pickup on South Street you’ll find out what its director, Sam Fuller, actually drank off-screen. Didn’t know that Nightmare Alley’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a “Sailor Beware,” an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop.

​Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema’s most popular genre.

About the Author:

Eddie Muller, aka the "Czar of Noir," is the host of TCM's Noir Alley, and the prolific author of novels, biographies, plays, films, and movie histories, including Dark City: Revised and Expanded Edition and the children's book Kid Noir. He also programs and hosts the Noir City film festival series, curates museums, and provides commentary for television, radio, and DVDs. As founder of the Film Noir Foundation, Muller has been instrumental in restoring and preserving dozens of lost noir classics. He resides in the San Francisco Bay Area in California.

Бестселер New York Times
Лауреат премії IACP Cookbook Design Award

Це не кулінарна книга. Це не мемуари. Це книжка Action Bronson’s devotional про надзвичайну силу смачної — ні, біса дивовижної — їжі. Бронсон — це Гомер цієї епохи, і F*ck, That’s Delicious – це сучасна Одіссея, повна оргіастичних рецептів, світових подорожей, пісень сирен і трави.

Проілюстрована, наповнена зображеннями та не схожа на жодну книгу в усій галактиці, Бронсона F*ck, That’s Delicious включає понад 40 рецептів, натхненних його дитинством, сім’єю, турами та подорожами. Подорож від рогаликів із сиром, які символізують сімейну любов, до сексу та біг-маків у північній частині штату Нью-Йорк та зрештою до найбажаніших у світі п’ятизіркових храмів гастрономії. І: тако в Лос-Анджелесі. Найкращий домініканський чиміс. Ямайський придурок. Паста ручної рулетики від Маріо. Секрети смачної їжі від Массімо.Курячий пиріжок Meyhem Lauren’s Patty Potpie. І більше! більше! більше!

Про автора:

Екшн Бронсон – репер, шеф-кухар і телеведучий шоу Vice F*ck, That’s Delicious. Аріян Арслані народився в сім’ї американської єврейки та батька-албанця-мусульманина. Він виріс у Флашингу, штат Квінз, одному з найрізноманітніших поштових індексів на землі та фантастичній країні кулінарних впливів.Протягом десяти років після відвідування кулінарної школи на Манхеттені Екшн заробляв на життя кулінарією, поки не зламав ногу під час роботи на кухні. Під час простою він почав більше працювати над записом своїх міксів — під псевдонімом супергероя Екшн Бронсон — і хобі перетворилося на кар’єру.

Тепер Екшн став справжньою зіркою репу, якого впізнають усюди, від металевих барів Копенгагена до кафе на березі каналу у Венеції, і він підписав контракт з Atlantic Records/Vice Music, а керує засновник Shady Records Пол Розенберг. Дебютний альбом Action «Mr. Wonderful» вийшов у 2015 році.

Рейчел Уортон — відома письменниця та редакторка про кухню, яка живе в Нью-Йорку. Раніше Уортон був автором про їжу для New York Daily News і заступником редактора Edible Manhattan і Edible Brooklyn, а тепер є фрілансером для таких видань, як The New York Times, Saveur, Everyday with Rachael Ray та Wall Street Journal. Нещодавно Вортон був співавтором DiPalo’s Guide to the Essential Foods of Italy, The Good Fork Cookbook, Back to the Kitchen with Freddie Prinze та ілюстрованого посібника Food Anatomy. Вона також написала та відредагувала The Edible Brooklyn Cookbook.

Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture

In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden — a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus's remarkable Fäviken tenure.

About the Author:

Magnus Nilsson is one of the world's most creative and celebrated chefs, and the author of bestselling books Fäviken, The Nordic Cookbook, The Nordic Baking Book, and Nordic: A Photographic Essay of Landscapes. In 2020 Magnus became academy director of MAD, where he will develop an educational institution that equips the restaurant world with the skills, tools, and perspectives to make positive change.

A full update and revision of the bestselling guide to fermenting vegetables (178,000 copies in print), with 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.
Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over-in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination.

The second edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

About the Author:

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon.

The first cocktail book to put the mixers centre-stage, from brilliant Fever-Tree brand and created by leading bartenders around the world.

Rather than starting with the spirits, this book focuses on key mixers – including tonic, lemonade, ginger ale, ginger beer and cola. Leading bartenders have created 125 classic and contemporary cocktail recipes that make the most of the botanical partnerships.

The book also explores the origins of key ingredients, including quinine, lemons and elderflower, revealing the role quinine has played in geo-politics, for example, and the impact different herbs have on taste. In the way that we increasingly want to know the source and production methods of the food we eat, so this guide allows you to understand more fully what we drink – and use that knowledge to create the most delicious cocktails.

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Пролистать книгу Fever Tree - The Art of Mixing: Simple Long Drinks & Cocktails from The World's Leading Bars на Google Books

From the world-renowned DJ BBQ comes Fire Food – a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that’s out of this world.

Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy.

There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he’s met along the way.

Your cookouts will never be the same again!

About the Author:

DJ BBQ (aka Christian Stevenson) is a live fire chef and a leading name in the world of BBQ. After a successful broadcasting career fronting shows for MTV, Channel 4 and Channel 5 (including award-winning Rad), he harnessed his passion for cooking over fire and now has his own YouTube channel with more than 175K subscribers (he's also a regular big-hitter on Jamie Oliver's FoodTube). DJ BBQ stars in and hosts festivals including Meatopia, The Big Feastival, Camp Bestival, Grilltopia and The Big Grill. He is a chef on Food.com, and has contributed to This Morning, FHM, Independent, Daily Mail and the Chris Evans Breakfast Show among many others. His brand affiliations include Hellmann's, Renault, B&Q and Kid Rock's American Bad Ass Grill.