Devenus en quelques années incontournables sur la scène culinaire parisienne, Shirley Garrier et Mathieu Zouhairi, le duo derrière The Social Food, dévoilent dans ce livre 100 recettes inédites rapportées de leurs voyages et inspirées des produits d'épiceries collectés de pays en pays.
Du Japon au Maroc, en passant par le Vietnam et l'Italie, les recettes, réalisées à partir d'un fond de placard constitué au fil de leurs voyages, proposent des saveurs et associations complexes, tout en restant accessibles. Un ramen aux légumes d'hiver côtoie un poisson aux wakamé et beurre noisette, des udon cacio e pepe, un banh mi aux sardines, une île flottante relevée à la pâte miso, des beignets au caramel de sirop d'érable...
Cuisine traditionnelle revisitée ou street food, plats réconfortants ou sophistiqués, pour un repas pris sur le pouce, épater en tête à tête ou régaler une grande tablée d'amis, ces recettes sont adaptées à toutes les occasions. Elles inspireront et plairont à tous les gourmets et curieux de nouvelles saveurs.
Les photographies minimalistes et les mises en scène des plats et des produits d'épicerie illustrent la modernité de cette cuisine d'aujourd'hui. Des photographies d'ingrédients et de commerces locaux de Paris, Rome, Madrid ou Tokyo introduisent les 4 chapitres de ce livre et ponctuent l'ouvrage.
The decisive tool for understanding and knowing how to choose and talk about Italian wines with competence and taste.
The Great Atlas of Italian Wines is a journey through Italy as a country of wine. It tells of and illustrates the main denominations, region by region, with a description of the most widespread international grape varieties and the most important native Italian grape varieties. Maps combined with infographics describe the organoleptic characteristics of the wines of each area in a clear and immediate way.
Unique in terms of its narrative and scientific content and suitable for experts and curious people alike, the Great Atlas is an indispensable tool for wine lovers, a mine of well-organized information to keep on hand at all times. It is useful for travelling, studying, choosing a wine at a restaurant or wine bar, or creating your own wine cellar. The 1500 best producers are geolocated in the detailed maps, with a list of the 3000 wines most representative of Italian excellence, regardless of the vintage, resulting from years of cross-checks on the data from the main national and international guides and magazines from the sector.
The volume is completed with the stories of 300 wines that mark the past, present, and future of Italian wine, with wonderful reproductions of their labels.
@00000327@A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition.@00000341@@00000133@@00000341@ Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly @00000373@les ann@00000046@es folles@00000155@ that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French stars of the show. Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails.@00000341@@00000341@ With beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist. He provides recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home. Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.
Discover Sicily s wineries in its farmhouses, historic residences, traditional estates, and large rural complexes located in a magnificent region renowned for its beauty. The book is organized into wine-growing areas and offers the opportunity to explore the whole island, passing through natural parks and visiting the island s many art destinations. This stunning book is perfect for those who love to daydream and travel to seek out unusual places characterized by beauty, hospitality, and fine wine. It showcases wineries and farmhouses restored with a charming balance between sites of production and hospitality, combining modern comfort with respect for the past. Sicily s wines are the perfect expression of the island s complexity and variety, and this volume provides an introduction to the local wine tradition. The island of Sicily is a realm of contrasts and cultural and environmental variety, from the snows of Etna to the sun-drenched beaches of Capo Passero, from art-destination cities to the islands of the archipelagoes, providing the perfect backdrop for wine tasting
Not long after his son was born, Derek Brown decided to cut back on his drinking. But as a bartender, bar owner, and cocktail and spirits expert, he wanted do so using the techniques and expertise of mixology to create a new arsenal of libations that were sophisticated, satisfying, and tasty. Creating these drinks isn t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex adult beverages minus the booze. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, and entirely new concoctions inspired by an evolved home bar, in this book, Derek shares sixty recipes for no- and low-proof cocktails, as well as a guide to the ingredients and equipment you need to imbibe in Mindful Mixology at home.
Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors. Showing his full range, chef Kenny Gilbert shares other dishes: the Ribs and Slaw chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the Fish and Grits chapter features grouper Francese with truffle-gouda grits; and the Meatloaf and Mashed Potatoes chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes. Through more than 100 recipes, as well as tips and techniques in Gilbert s own words, this book connects people to the great potential of Southern cuisine in today s global culture.
Ten world-famous chefs each take a single ingredient to make a recipe that pairs perfectly with an edition of Krug Grande Cuvée or Krug Rosé in this gastronomic world tour from the most prestigious champagne house.
Joseph Krug established the champagne house bearing his name in 1843 with the dream to craft the very best champagne he could offer, every single year.
This one-of-a-kind pairing book invites readers on a gastronomic world tour. Ten master chefs derive inspiration from Krug cuvées and one simple ingredient each, to deliver over thirty never-before-published recipes. Anne-Sophie Pic, Arnaud Lallement, and Guillaume Galliot from Hong Kong SAR; Tanja Grandits from Switzerland; Tim Raue from Germany; Enrico Bartolini from Italy; Yosuke Suga from Japan; Lorna McNee from Scotland; and Cassidee Dabney and Nina Compton from the United States are photographed by French duo The Social Food in the intimate surroundings of their kitchens. Recipes such as Cocoa Pigeon and Piquillo Condiment; Risotto with Juniper, Red Prawns and BBQ; are accompanied by paring notes to specific editions of Krug Grande Cuvée and Krug Rosé. Texts by Alice Cavanagh also delve into ten themes around Krug, from the ten champagne myths to ten tasting notes and the lifestyle code of the Champagne region. A fresh look into one of Frances most celebrated estates, this exquisite book is bound to appeal to Krug lovers and champagne enthusiasts everywhere.
The adventures featured in this atmospherically illustrated book will fuel the wine lover's imagination with an almost endless array of vineyard visits, must-see sights, and must-do events--harvest festivals, vineyard picnics, wine-region weekends, tasting tours, wine- focused restaurants.
Designed to highlight the world's most rewarding wine destinations, this guide spans the spectrum from traditional (a wine luncheon in Bordeaux or touring Portugal's port lodges) to fun and quirky. Some ideas are active--a cycling tour of the Champagne region or grape stomping in the Italian countryside--while others are more urban, such as a tour of Vienna's summer wine gardens or Rome's iconic enotecas. Sidebar panels throughout detail what makes each region special and include lists of the top five local wines to seek out.
There is something here for all palates and all levels of expertise--from regular contributors to #WineWednesdays to the budding oenophile just starting out.
A culinary tour of some of the most alluring inns, food producers, restaurants, and winemakers of France, with more than seventy-five recipes updating classic regional dishes. Every food lover's ultimate dream is to tour the countryside of France, stopping off at luxurious inns with world-class restaurants and sampling fresh produce from local markets. Imagine having as your guide a savvy bon vivant, someone who lives for the pleasures of the table and knows just where to ferret out all the delicacies in each town. This book delivers just that. Each chapter covers a different region, from Normandy to Provence, and includes recommendations for a handful of the area's most excellent, off-the-beaten-path restaurants, along with recipes. Uniting all of the places in the book is an embrace of the farm-to-table ethos that has swept France's new generation of chefs and fueled such movements as Le Fooding. The more than seventy-five recipes sprinkled throughout exemplify contemporary riffs on quintessential regional specialties. For instance, from Normandy, there is Curried Pork in Cider Sauce; from Provence, Tartare of Salt Cod with Sesame-Chickpea Puree; from the Rhone, Pink Praline Tart. Hun gry for France will inspire you to transform your cooking at home as well as to plan the trip of a lifetime.
Des recettes du chef étoilé Alain Ducasse à destination des petits de 6 mois à 3 ans, un bel ouvrage pour emmener votre enfant à la découverte de nouvelles saveurs!
INDIEFAB Book of the Year Awards -- 2014 HONORABLE MENTION For Cooking A vegetable-focused cookbook from the stylish and delicious New York restaurant. When the Fat Radish opened in 2010, it instantly became a destination for the citys food, fashion, and media crowds. Its menu of uncomplicated, slightly British, vegetable-focused cooking was also a hit, with its perfect combinations of fresh, seasonal, good-for-you ingredients and unfussy, crowd-pleasing dishes. Owners Ben Towill and Phil Winser are both self-taught cooks who are passionate about good ingredients, great design, and feeding guests well. Whether preparing dishes for the restaurant or cooking at home, the duo uses produce as inspiration but never loses sight of taste and the experience, resulting in food that is as delicious and fun to eat as it is nourishing. This cookbook takes readers through a year of vegetable-focused eating, with one hundred recipes from the restaurants constantly evolving menu, including carrot and avocado salad with hijiki and crispy kale, peach ceviche with raw fluke, Scotch eggs, and the signature Fat Radish vegetable plate. Organized by season, it features food for all hours of the day (breakfast, lunch, dinner, and dessert). Each season ends with a "roast," a multi-recipe feast for entertaining. Illustrated with artful photographs, this book is at once accessible and inspiring--the best everyday cookbook out there.
All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as creme patisserie, pate a choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as Eclairs, Saint-Honore, Opera--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.
The Serious New Cook Cookbook features recipes that appeal to the familiar and the new, drawing beginning cooks into the fold by appealing to what they already know and want (meatballs, spaghetti with meat sauce, simple DIY sushi, onion dip with chips, milkshakes, cupcakes) and taking them to the next level with new, multicultural tastes to love: bulgogi meatballs, wild mushroom pot pie, romesco dip, onigiri rice balls, double dalgona milkshakes, and mochi ice cream, and introducing important techniques such as braising meat, making a roux, cooking perfect sushi rice, and fixing a broken buttercream. The recipes are organised into 23 trios, with one core recipe that introduces a technique or concept, followed by two additional recipes that further exemplify the technique or concept. Stunning photos accompany every recipe, including step-by-step photos for the first recipe in every trio, which show readers what each step should look like as they cook. And, unlike other cookbooks that offer a cooking school section that most readers never use, Serious New Cook builds the lessons and tips into the recipes it s like having a chef explaining things as you cook. Readers not only learn to cook each dish, but become more knowledgeable, deeply skilled cooks in the process. There are few cookbooks that address the needs of young adults who have advanced and adventurous palates, but who don t have the cooking skills necessary to make the foods they love to eat. Existing cookbooks lack the built-in lessons and hand-holding young adult cooks and even newbie adult cooks! require. The Serious New Cook Cookbook fills that gap.
This ingredient-focused cookbook delves deep into the healing powers of key Ayurvedic ingredients by empowering readers to develop a deeper relationship with whole plant-based foods in a way that is informative, exciting and delicious, through stimulating the senses with globally inspired, seasonal recipes adapted for modern lifestyles and western palette. A follow up sequel to chef Divya Alter s hugely successful first cookbook What to Eat for How You Feel which explained the basic principal of the Ayurveda diet a plant based diet with a focus on whole foods and seasonal fresh produce, taken to the next level by encouraging tuning in to the rhythms of nature and teaching how to select foods according to the seasons and one s individual constitution. Divya Alter draws inspiration from her many years of holistic teaching and cooking for her hugely successful plant based restaurant Divya s Kitchen in New York City. Sharing life-giving information on how to select and cook fresh, flavourful ingredients, that are the right fit for the individual s needs, and how to incorporate whole foods as a way of life to prevent and reverse many illnesses. This book makes the reader want to be healthy guiding them into the time-tested Ayurveda system of self-healing and encouraging a whole new level of health, flavour, ease, and comfort in their meals and their kitchens. Food becomes poetry and heals and invigorates - When you understand that cilantro pulls heavy metals from your body, you inherently feel more connected to cilantro. When you learn that kulthi beans dissolve kidney stones you want to try them right away. This book invites readers to develop an intimate relationship with the produce, grains, vegetables, fruits nuts, seeds, legumes, and dairy that make up their meals. Taking the best wisdom of the past and bringing it forward, teaching to delight, nourish, and heal, ingredient by ingredient, and in so doing, create flavourful and easy-to-digest meals. This is the first Ayurvedic cookbook that teaches about the ingredient s properties and gets readers into the kitchen to cook with that ingredient. Featuring over 80 globally inspired plant based recipes for breakfast, soups, salads, main dishes, treats and beverages. Including: Minestrone Soup with Barley and Baby Chickpeas, Asian Stir-Fried Radish Noodles, Pizza with Artichoke Hearts, Stuffed Cabbage Rolls, Celery Root and Taro Pancakes, Vegetable Tagine, Sunflower Beet Hummus, Hibiscus Pineapple Drink and Walnut-Orange Cake in Honey Syrup.
Celebrating chicken s central place in the world s culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia from every continent. The recipes span the entire spectrum from family celebrations to intimate dinners and quick snacks to street food, and include variations from restaurant-style preparations to traditional home cooking. For the home cook, this book is a tireless source of inspiration for how to prepare chicken. Organised by region and country, each recipe comes with complementary recipes such as side dishes, sauces, condiments, or beverages, as well as alternate preparations and variations. Between the main recipes, their variations, and the sides, the book contains nearly 4,000 recipes. Of particular note is the marginalia that accompanies each recipe: historical anecdotes, information on particular chicken breeds or regional landraces, cultural information, and trivia both serious as well as amusing. Domesticated long ago, the chicken which can still be found in the wild in India joined humankind in spreading across the globe. It is ubiquitous, but it is also a culinary star truly indispensable.
Princess Pamela ruled a small realm, but her powers ranged far and wide. Her speakeasy-style restaurant in Manhattan was for three decades a hip salon, with regulars from Andy Warhol to Diana Ross. Her iconic Southern dishes influenced chefs nationwide, and her cookbook became a bible for a generation who yearned for the home cooking left behind in the Great Migration. One of the earliest books to coin soul food, this touchstone of African-American cuisine fell out of print more than forty years ago. Pamela s recipes have the clarity gained from a lifetime of practice cardinal versions of Fried Chicken and Collard Greens, but also unusual gems like Pork Spoon Bread and Peanut Butter Biscuits all peppered with sage advice on living and loving. Her book stands out for its joie de vivre and pathos as well as the skill of its techniques and is now available for cooks everywhere to re-create these soul-satisfying dishes at home. If you lived in New York on big dreams and no money, Princess Pamela s was where you wanted to eat.
Quirky and clubby (the Princess didn t let everybody in), her Little Kitchen served cheap cuts tripe, chitlins , pig tails and made them taste like food for angels. You felt lucky to be there. Ruth Reichl, author of My Kitchen Year.
Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Ba, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavour combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at centre stage. These family recipes withstood the test of time and exile. Staying true to her culinary heritage, Ba learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Ba s event-filled life and memories of home. After exploring the cuisine s base recipes and mother sauces, the book explores dishes organised by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.
Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.
As a trusted expert in the lore of the garden, you can't do much better than celebrated author, chef, and custodian of the Roughwood Seed Collection, William Woys Weaver. With recipes that follow the seasons, each chapter guides the reader from the garden to the kitchen to the table, an invaluable and enjoyable resource of growing, harvesting, cooking, and preserving knowledge.
Comforting dishes included here range from fresh salads, slaws, and stir-fries to hearty soups and baked goods. Conserves, marmalades, and pickles preserve peak-season produce for yearlong enjoyment.
Weaver's plant-centric recipes include Pennsylvania Dutch favorites as well as inspirations from his global travels. With each bite, these recipes present the delicious biodiversity of local produce and careful preparation. Essays and sidebars enrich the reader's experience with practical tips on the proper treatment of ingredients.
