The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018 Everything you love about Ottolenghi, made simple.
Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:
S - short on time: less than 30 minutes I - 10 ingredients or less M - make ahead P - pantry L - lazy E - easier than you think Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi's vibrant food made easy.
Features recipes from within the cultural and religious melting pot of Jerusalem. From soups (spicy frikkeh soup with meatballs), meat and fish, vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains, to cakes and desserts, this title is packed with beautiful food and photography.
- The ultimate guide for the advanced home brewer.
- Learn everything about brewing processes, maintenance and analysis.
- Technical, in-depth and yet accessible.
- Written in collaboration with the European Trade Association of Brewers, representing 29 countries and more than 10,000 breweries.
This book is aimed at small brewers - professional brewers in the process of opening their own breweries or existing brewers - and focuses on quality measures to improve brewing skills and produce the best quality beer. It is the ideal guide for the advanced home brewer, who does not require 5 years of experience in a large industrial brewery or a master's degree in brewing science, and a precious resource for all small brewers looking to expand their brewing skills, improve their know-how about the brewing process and get more value and benefits from their brewing work.
If you are a true chocolate professional, then The Chocolatier's Shop is your professional bible. In this book you will find answers to all questions to start or grow your chocolate shop: How do I build or further expand my brand? Which products do I include in my range? How do I deal with staff and customers? Which tools do I absolutely need? How do I manage my stock?
- A magisterial tome on chocolate by a master chocolatier and his friends - Indispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this luxurious and comprehensive 600-page chocolate Bible, Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. With inspiring ideas for pastry chefs, confectioners, chefs, or professional chocolate lovers, these recipes for ice cream, candy, chocolates, chocolate spreads, and more will be a treasured resource.
The Belgian Beer Book is a handy compass to guide you on your travels across our beer country of Belgium. Take a look with us at Belgian café culture and share our personal selection of specialty beer cafés. We dissect the secrets of the brewing process which takes us seamlessly to the hugely popular final product that we categorise in various beer styles and beer types.
Do not expect any lists or rankings but you can look forward to an interpretation and taste analysis of no fewer than 133 beers. Practical tips to store, pour, tap and taste all these delicacies are included, of course. We thoroughly enjoy a good glass of beer at the table and so we would like to treat you to several successful food pairings. We consulted several chefs, who reveal the secrets of their beer cuisine to you.
Finally, our handy guide will help you plan your next brewery visit. There is no better way to discover the birthplace of your beloved beers.
In Belgium people take their time to make a good beer. Take your own time to travel around our beer country. And above all, don't forget to enjoy yourself... with a good glass of beer. Santé!
"The diversity of flavours and colours of rum is as rich as the history and culture that surrounds this alcoholic beverage.
This guide provides an overview of more than 300 different types of rum and then categorizes them using an innovative taste model. For every rum, you receive a clear overview of its origins, taste and aroma. In addition, you can read all about the different types of rum, the production and maturing process, the perfect serve and the best cocktails."
For a long time already, vodka has been more than just Russia and Poland's national drink. From Asia and Great-Britain to the United States: this fire water has conquered the world and is now the most sold spirit internationally. The term 'fire water' refers to its most distinguishable quality: a neutral spirit, without smell and with a pure taste. It turned vodka also into a barkeeper's best friend and the basis of every Cosmopolitan, Moscow Mule or Bloody Mary.
The Keto Cure 1 is one of Belgium's best-selling cookbooks. Pascale Naessens believes that this book owes its success to the fact that keto really does work. Most people following a keto diet lose weight - without going hungry - while still eating delicious food. The Keto Cure 2 takes this theme further: why do you lose weight? How does it work? What role do fats play, and how much fat are we allowed to eat? Topics such as saturated fats, cholesterol, intermittent fasting and time-restricted eating are also discussed in depth by experts. In the second part of the book, you can put the theory into practice. You will find a complete 14-day meal plan plus additional recipes: a total of 75 delicious recipes prepared with natural wholefood ingredients and plenty of vegetables. And you can still enjoy these tasty low-carb recipes even if you're not following a keto diet.
A collection of 200 iconic drinks from around the globe, each of which has changed the culture of the cocktail.
A signature cocktail is a bespoke drink that expresses the nature of the time, person, or place for which it was created. In this book, the author curates a collection of the most celebrated cocktails - from well-known classics such as the Bellini, to the up-to-the-minute Twin Cities from New York's ultra-hip Dead Rabbit bar. Signature cocktails have become an increasingly popular way to define the style and character of a celebrate establishment and the talented mixologists behind them. Each unique drink in this collection is accompanied by the name of the creator, place and date of invention, alongside a specially commissioned image, easy-to-follow recipe, and a fascinating insight into its unique story. Covering almost 600 years of cocktail history, this elegant and uniquely focussed collection will appeal to a wide range of readers - from lovers of cocktails to everyone who enjoys entertaining, food, and culture, to mixologists, bartenders, and industry professionals.
The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
New York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more
Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appetit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more
"An indispensable manual for home cooks and pro chefs." -Wired
At Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic.
Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.
With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health).
With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Le meilleur de la pâtisserie française, en anglais !
50 traditional French pastry recipes, together at last in one collection. Tarte tatin, fraisier, macarons, chocolate mousse, croissants, chouquettes, madeleines...
These delicious French treats are simply irresistible.
EXQUISITE French Cuisine HOW TO MASTER FRENCH COOKING, AND BECOME À CHEF WITH 60 ESSENTIAL RECIPES Discover how to prepare a caramel, a bechamel sauce or an onion confit, and experiment recipes such as cheese soufflé and filet mignon in a crust, or regional specialties such as bouillabaisse or gratin dauphinois.
And for the gourmets, dive into the preparation of a mirabelle plum tart or à creamy chocolate mousse. What a way to combine quality with pleasure! You will find everything you need to delight your guests in this book.
Bring a little piece of France home with this book of traditional recipes for all lovers of French cuisine.
This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts. Aspiring and confirmed bakers will : Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish ; refresh levain ; knead, shape, and score loaves ; laminate butter ; prepare puff pastry ; or braid brioche dough. Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations : brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.
French pâtisserie - from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner - provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts - dubbed The Harvard of Gastronomy by Le Monde newspaper - offers everything the home chef needs to create perfect pastries for all occasions.1500 skills and techniquesLearn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs.235 classic French recipesRecipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.Created with the participation of France's award-winning pastry chefs : Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca.
This complete cooking course provides FERRANDI Paris's expertise for preparing all types of meat, poultry, and game, allowing home cooks and confirmed chefs to : - Acquire essential kitchen skills for 48 culinary techniques-tie a boneless roast ; prepare veal scaloppine ; French trim a rack of pork ribs ; bone a lamb shoulder ; dress, truss, or spatchcock poultry ; prepare duck magret ; marinate game - which are explained in 333 step-by-step instructions. - Delight guests with 70 delicious recipes for French classics, traditional dishes from around the world, and innovative creations : Beef and Vegetable Stir-Fry with Rice Noodles, Moussaka, Veal Blanquette, Sweetbread Vol-au-Vents, Honey-Glazed Porcelet Ham, Texas-Style Pork Spareribs, Lamb Tajine, Persian-Style Lamb Skewers, Basque-Style Chicken with Octopus, Stuffed Turkey, Hare Royale, Shredded Boar Tacos, and more.
A stunning collection of the very best French recipes from the foremost authority on home-cooking in France.
Celebrated food writer Ginette Mathiot, author of Je sais cuisiner (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook.
In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin.
With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz, Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way.
Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
Go crazy for French cookies and cakes!
Palets, cannelé, financier, navettes, madeleines, cookies, brioche... Chocolate, vanilla, citrus fruits or just plain... French cakes come in all shapes and sizes. Discover all the techniques and tips you need to make your French cakes and the best way to serve them. Nearly 50 irresistible recipes, with the participation of many guest chefs who have been kind enough to share all the secrets of their favourite 'little cakes'.
Imprégnation est né de l'envie de transmettre en 60 recettes les recherches d'Anne-Sophie Pic à propos de ce processus créatif, ses recherches de pureté, de saveurs, de textures.
« L'imprégnation, c'est l'infusion, qui marient les arômes en fluidité. C'est aussi la marinade et le pochage ou la maturation, qui font jouer le temps pour mêler les trames aromatiques de plusieurs éléments. C'est également le fumage, avec lequel un arôme pénètre au coeur du produit, en sublimation. Enfin, l'imprégnation peut se révéler différemment dans d'autres gastronomies, comme le kombucha de la cuisine asiatique et sa symbiose aromatique. »
Un livre d'art qui se contemple autant qu'il se lit - en français et en anglais. Dans tout Paris, 30 caves à l'aura cosmopolite ou de quartier, qui tantôt se déclinent en bar à vins, bistrot, épicerie, restaurant ou librairie, tantôt se spécialisent dans les vins du monde, les vins natures, les vins de vigneronnes. 30 lieux de dégustation finement sélectionnés, singulièrement incarnés, racontés par Julie et illustrés par Anna. An art book, to gaze at as much as it is to be read-in French and in English. 30 wine shops all over Paris, some cosmopolitan, some local, some doubling up as wine bars, others as bistrots or delicatessens, restaurants or bookshops. Specialised in international wines, natural wines or women winemakers. 30 places to drink wine, carefully chosen and singularly represented. Introduced by Julie and illustrated by Anna !
French cuisine for today's kitchens. An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France - the Michelin starred restaurant group that has moved French cuisine from the ceremony and grandeur of haute cuisine to a lighter, fresher and more approachable style of cooking.
This much-anticipated debut book celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat's success. Its highly inspiring recipes demonstrate how they have moved French cuisine away from the ceremony and grandeur of haute cuisine. By introducing an air of simplicity and modernity to their cooking, they gained a legion of admirers, not only for their much-praised Parisian restaurant Septime but for their work in all four of their premises featured in the book. With a preface by acclaimed chef Alain Passard and natural winemaker Thierry Puzelat.
Cuisiner sur son bateau : plus de 100 recettes astucieuses pour cuisiner à bord comme à la maison !
Partir en week-end, en vacances ou en voyage sur un bateau, le rêve... Pourtant, dans un espace réduit, cuisiner nécessite un peu d'organisation : peu d'ustensiles, un petit espace de travail, un frigo minuscule et parfois un four ou une plancha...
Découvrez plus de 100 recettes ingénieuses et délicieuses pour réaliser des plats variés et de tout style.
Découvrez d'abord tous les conseils pour embarquer le matériel adapté et les ingrédients qui vous permettront de préparer des plats savoureux .
Au menu un tour du monde des salades, des apéros sur le pouce, des poissons, des coquillages et crustacés, des viandes et volaille, des quiches et des pizzas, des plats complets et bien sûr des desserts. Le tout en mode traditionnel... ou exotique ! Sans oublier le pain que vous pouvez faire vous-même, ainsi que des barres nutritives et quelques plats élaborés à partir de boîtes de conserve lorsque vous voulez aller vite.
Parce que cuisiner et manger en mer peut rester un véritable plaisir !
Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy.
Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France-even the frites of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.
Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere-and never want to close.
