A masterclass in baking and working with chocolate, the Italian way - the latest title in the prestigious Silver Spoon family.
The Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource - this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.
Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.
The first high-end chef cookbook about beer and food pairings in fine dining from the only Michelin-starred restaurant in the world to exclusively pair food with beer.
Features 50 recipes and in-depth descriptions of the nature, taste, and flavor of the different kinds of beers being brewed today globally and how to pair these with food.
For ail beer and brewing enthusiasts, serious home cooks, chefs, culinary students, and foodies throughout the US and internationally.
Foreword by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the #2 restaurant in the world.
60 artisanal bread recipes from one of the world's greatest bakers - French chef, master baker, and bestselling author Éric Kayser.
Since its first publication in 2013, Éric Kayser's highly acclaimed cookbook The Larousse Book of Bread has been translated into eight languages, sold 200,000 copies worldwide, and inspired a new generation of breadmakers with classic bread and pastry recipes. Kayser's newest title, The Bread Book, is packed with step-by-step photography, demystifying even the most complex breadmaking processes in an easy-to-follow and accessible style. Readers will discover the art of baking with heritage flours made from wheat and other grains such as lentil and quinoa. Whether it's a classic baguette, a wholesome hemp bread, or a multigrain buckwheat and seed loaf, this collection of 60 tried and tested recipes will prove an indispensable resource for novice and seasoned bakers alike.
Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook.
On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
- 150 recipes show creative home cooks how the world's best chefs - including René Redzepi, Ferran Adrià, Alain Ducasse, Daniel Humm, and others - take humble ingredients and turn them into inspiring and extraordinary meals - Consumer interest in this topic has grown rapidly over the last few years, with major newspapers and television shows reporting on innovative ways to reduce - and repurpose - food waste - A book for everyone interested in food, and in the future of food in terms of societal and environmental issues - Refettorio Ambrosiano is a soup kitchen located in an abandoned theatre in Milan - the project began during ExpoMilan 2015. Refettorio Rio opened in 2016 during the Olympic Games, and future locations include London and Los Angeles
Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at Ballymaloe House in Ireland.
Integral to any guest's visit to Ballymaloe House in County Cork is its world-famous restaurant, where longtime head pastry chef JR Ryall creates seasonal desserts daily from scratch. This, his debut book, is a celebration of these sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Through 138 recipes and specially commissioned photography, the magic of his delicious desserts is brought to life and his evocative words reveal the stories and inspirations behind these creations.
