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The 007 official cocktail book - created in association with the Ian Fleming Estate

Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift.

Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks.

Also features Ian Fleming's writings on whisky, gin and other spirits.

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Пролистать книгу Shaken: Drinking with James Bond and Ian Fleming, The Official Cocktail Book на Google Books

With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel.

The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes — from snappy, fresh, and raw to roasted every way you can think of — will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments.

Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues — they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising.

With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.

About the Authors:

Einat Admony is the author of Balaboosta and chef/owner of New York City’s popular Balaboosta, Kish-Kash, and Taïm restaurants, which have been featured in The New Yorker, the New York Times, and New York magazine, among many other newspapers, magazines, and websites. When Admony is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.

Janna Gur was born in Riga, Latvia, and immigrated to Israel in 1974. She is the founder of Al Hashulchan, the premier Israeli food and wine magazine, which she edited for almost 30 years. Gur is the author of The Book of New Israeli Food and Jewish Soul Food: From Minsk to Marrakesh and has written and/or edited nearly 40 other cookbooks. She lives in Tel Aviv.

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 celebrated 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

Food & Wine’s Best Cookbooks of Fall 2023.

About the Author:

Amanda Schuster is a Brooklyn-based freelance drinks writer and the author of two books: New York Cocktails and Drink Like a Local: New York. She has over 17 years’ experience in the industry as a consultant, retail buyer, and writer, and was the primary contributor and Senior Editor-in-Chief of popular online magazine Alcohol Professor.

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.

The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo

About the Authors:

Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appétit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.

Take your love for tomatoes to the next level with this delectable collection of 100 incredible recipes from the coauthor of the bestselling cookbooks Six Seasons and Grains for Every Season.

Americans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it’s a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit.

There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad.

Holmberg also reveals her secret, umami-packed ingredient-tomato water. She calls it a "magical elixir" that can add intense tomato flavor to most anything you make.

About the Author:

Martha Holmberg is a food writer who has authored or co-authored nine cookbooks. Modern Sauces was a James Beard Award finalist. Six Seasons: A New Way with Vegetables, written with chef Joshua McFadden, won the James Beard Award, and Grains for Every Season, also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of Fine Cooking magazine for a decade, the food editor of The Oregonian newspaper in Portland, Oregon, and the founder of MIX magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington.

Easy. Everyday. Simple.

Sabrina Ghayour’s new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.

CONTENTS
Chapter one: Effortless Eating
Including Spiced carrot & tamarind soup; Date & ginger chicken wings; Baked sweet potato & za’atar chips; Spring onion salad

Chapter two: Traditions with a Twist
Including Green hummus; Kabab koobideh; Persian tahchin; Tahdig e macaroni; Mamen Maleh’s borscht; Adas polow

Chapter three: The Melting Pot
Including Steak tartines with tarragon & paprika butter; Chilled pistachio & cucumber soup; Ghayour house chicken kari

Chapter four: Something Special
Including Spiced pork wraps with green apple salsa; Firecracker prawns; Green & black-eyed bean baklava; Mushroom dumplings

Chapter five: Cakes, Bakes & Sweet Treats
Including Stuffed dates with torched goats’ cheese; Lime & black pepper frozen yogurt; Tahini, almond & orange brownies

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Пролистать книгу Simply: Easy Everyday Dishes на Google Books

Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.

In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons — an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat — grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

“If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —Epicurious 

“Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach

About the Author:

Joshua McFadden is the founder of Submarine Hospitality in Portland, Oregon. He owns and manages Ava Gene’s, Cicoria, Medjool, and Tusk restaurants. In between running the restaurants, he is bringing new life to Berny Farm, a historic fifty-acre farm in Springdale, Oregon, with the goal of creating an agricultural complex that will host collaborations between farming, food, and design. His first book, Six Seasons: A New Way with Vegetables, also written with Martha Holmberg, won a James Beard Award in 2018.

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Пролистать книгу Six Seasons: A New Way with Vegetables на Google Books.

Trusted family food expert and Weelicious founder serves up almost 100 transformative recipes for nourishing and delicious smoothies

Weelicious founder Catherine McCord is an expert recipe developer who helps families eat healthfully and deliciously. When her son started suffering from chronic nausea and her family doctors couldn’t help, McCord turned to her experience with nutrition for an answer, researching until she discovered a surprisingly simple solution — smoothies. She shared her family’s story and some of her favorite smoothie recipes on social media, and the Smoothie Project, a daily online source of inspiration, was born. People began to use her recipes and share how smoothies had become a force of change in their lives, too.

Years of witnessing the positive effects that smoothies can offer inspired McCord to create a smoothie bible packed with almost 100 of her favorite, tried-and-tested recipes. With guidance from top nutritionists, McCord also explains how to eat based on your age and details the health benefits of key smoothie ingredients, so you can:
• Reduce stress and anxiety
• Lose weight
• Control ADHD symptoms
• Boost your immune system
• Improve digestion
• Increase your energy
• Eat to support pregnancy or breastfeeding
• Have beautiful, strong skin, hair, and nails
• Encourage kids to eat nutritious foods
• And more…

McCord offers a way to change your life in just twenty-eight days, using only your blender. All you have to do is commit to having one of her smoothies each morning for a month, and every glass will bring you one step closer to achieving your goals.

About the Author:

Catherine McCord is the founder of the popular website weelicious.com and the family food brand One Potato. McCord is the author of Weelicious and Weelicious Lunches. She has appeared on Today, Good Morning America, and Hallmark’s Home and Family, and is a regular on the NBC Emmy-winning show Danny Seo Naturally as well as Food Network’s #1 rated Guy’s Grocery Games. She lives in Los Angeles with her husband and three children.

The team behind the podcast presents a one-of-a-kind book exploring the influential relationship between chefs and music

This first-of-its-kind anthology of personal stories from over 75 of the world's most acclaimed chefs chronicles how music has been a constant force throughout their lives, helping to define themselves individually, opening gateways to understanding their cultures and igniting the creativity behind their work. Featuring all-new candid interviews, never-before-published recipes and custom playlists from each chef, this book provides readers with intimate insights and a wholly fresh perspective on some of today's top culinary minds.

About the Authors:

Since 2001, Darin Bresnitz has worked in culinary media, focusing on the people in the industry, their stories and the incredible & drinks they provide. He has developed and directed numerous cooking shows, like IFC's Dinner With The Band, always striving to create a fresh approach to the format. In 2014, he created the concept for Refinery29's 29Rooms, helping to usher in the modern era of immersive events. In 2016, he joined Tastemade, where he currently works as the Director of Original Series, creating series like Cooking with Pride and In The Shadow Of. Since 2009, he has Co-hosted and Co-produced Heritage Radio Network's Snacky Tunes with his twin brother, Greg, and their best friend, Khoung. Together, they have interviewed over a thousand chefs, restauranteurs, bartenders, musicians, artists and other culinary cohorts. He lives in Los Angeles and is married to his best friend, Anna, and together they are raising their beautiful daughter, Josephine, and their handsome dog, Meatball.

Raised from an early age of listening to the radio from the back seat on family road trips, Greg Bresnitz stepped into his first on-air booth at the age of 19. Not long after, he discovered his passion for creating experiential events and bringing all types of people together through culture, curiosity, and shared values. After producing IFC's award-winning cooking and music series Dinner With The Band, Greg began a career in hospitality. Working for international brands such as Ace Hotel and Selina, Greg built award-winning cultural programs and launched performance venues, as well as led business development and property conceptualization. For over a decade, Greg has also collaborated with his twin brother Darin and best friend Khoung to host and produce Heritage Radio Network's Snacky Tunes. Together, they have interviewed over a thousand chefs, restaurateurs, bartenders, musicians, artists, and other culinary leaders. Greg lives in New York with his wife, newborn daughter, and pup.

Khuong Phan is co-producer of podcast, Snacky Tunes. He's also currently the head of food and beverage PR/communications for the Ace Hotel Group. Prior to joining Ace, he helmed the West Coast office of Bullfrog + Baum, an agency powerhouse in the hospitality sector. Khuong began his professional career as a newspaper journalist in his home state of Florida, and earned awards from the Florida Press Club and Florida Society of Newspaper Editors. Transitioning to PR/marketing more than a decade ago, he has helped devise and implement strategic campaigns for a bevy of the hospitality industry's most well-respected chefs, restaurants and brands. His former clients include Marc Vetri, Dale Talde, Wolfgang Puck, Bobby Flay, Curtis Stone, STARR Restaurants, Lettuce Entertain You Enterprises, SLS Hotels, Melissé, n/naka, Acorn and Hinoki & the Bird. His work on behalf of clients has been seen in a variety of media outlets such as GQ, Food & Wine, Esquire, The New York Times, The Los Angeles Times, Bon Appetit, NPR, Saveur and The Wall Street Journal.

A caffeinated tour that unveils the richness of coffee culture, the history of beans, stories, and recipes from around the world.

Coffee is the world’s cup. Over 2.25 billion are brewed, sipped, and savored daily. A loyal companion and energetic facilitator of every day, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup.

While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup. Penned by expert journalist Lani Kingston, Spill the Beans takes the reader on a journey through Ethiopia, Guatemala, Vietnam, and many other countries in between, exploring the myriad ways in which coffee is produced, traded, and enjoyed.

Hipster baristas may be dreaming up the next seasonal latte at this very moment, but the story of how the humble bean became a global icon is ingrained in history. An essential title for armchair travelers, curious foodies, and cafe-hoppers alike, this java journey demonstrates that there’s a vast world of coffee beyond the ubiquitous flat white. This book is an ‘extra hot’ commodity, maybe it is time to sample it?

About the Author:

Lani Kingston is a food writer and consultant. She holds Master's degrees in Food Studies and Education, along with barista and pastry chef qualifications. This is her third book on coffee and the first to be published by gestalten.

The ultimate guide to cocktails for every home and host – a luxurious, fully-illustrated, global celebration of classic and cutting-edge cocktails, packed with fascinating historical detail as well as more than 600 fail-safe recipes

This definitive cocktail recipe book for the home bartender includes 610 cocktail recipes from 6 continents and 60 countries, with a historical span of more than 500 years. With most cocktails included only requiring three or four ingredients, there is something within its covers for every novice drink-maker and expert bartender alike.

Drinks featured range from renowned iconic classics to lesser-known regional specialties and influential bespoke drinks – each reflecting the era, location, or bar that inspired them. In Spirited you will also learn how to expertly set up your home bar, with practical advice on bar tools, glassware, syrups, garnishes, and so much more. Specially commissioned photography captures the glamor, elegance, and fun of the hundreds of drinks included.

This handsome companion to every home bar is packed with personality – each easy-to-follow recipe also provides fascinating historical and cultural information about the drink and its origins. With Spirited you get to know so much more than just how to make the drink itself.

Recipes are organized by cocktail style, with notes on country of origin and era of invention, together with infographic icons that showcase ingredients and identify low alcohol-by-volume (ABV) drinks. Essays are interspersed throughout the more than 430 pages of this beautifully-designed book, with topics ranging from the history of the cocktail, the culture surrounding aperitivo beverages, and more.

Spirited, this most useful of guides, concludes with comprehensive indexes by name, spirit, and ingredient, ensuring that it will be the book that you will reach for again and again whenever you want to relax, entertain, or celebrate. Salute! Santé! Chin Cin! Skål! Salud! Prost! Cheers!

About the author:

Adrienne Stillman is the co-founder, editor-in-chief, and event director of Dipsology, a curated guide and community for cocktail enthusiasts. She also oversees strategy and marketing for wine, spirits, and hospitality clients, and is a certified sommelier. She is the author of Where Bartenders Drink (Phaidon). A native New Yorker, she lives in Napa Valley, California.

Alcohol meets alchemy in this fun and darkly fascinating collection of cocktail recipes to suit your every mood and whim.

Astrology, tarot, palmistry, and other spiritual arts are having a moment — and that includes the spirits we enjoy during cocktail hour. With this deeply researched collection of intoxicating treats, readers will be able to mix a drink that reflects their interests and satisfies their curiosity. Over the course of five chapters, the authors map out esoteric philosophies that have fueled the dark arts of their times. Each recipe is presented in a double-page spread that includes an engaging history, clear instructions, and original photography. Curious about druids? Try the Oak and Mistletoe, reminiscent of ancient European forests. Into voodoo?

Enjoy a citrusy rum cocktail that’s finished with Peychaud’s bitters from an infamous New Orleans apothecary. If vodka’s your jam try the Devil’s Daughter, which pays tribute to England’s most famous prophetess, Mother Shipton. More than just a collection of recipes, this dive into the occult tells you everything you need to stock your bar and kitchen with, while offering compelling background information on natural ingredients, botany, herbs, and spices — all points of interests that connect the cocktail enthusiast and the practitioner of magic.

Whether you’re serious about cocktails or the occult — or just getting acquainted with either one — this ingenious blend of mixology and magic will add a drop of mystery to every drink you make.

About the Authors:

Allison Crawbuck and Rhys Everett are collectors, researchers, and absintheurs. They opened The Last Tuesday Society’s Cocktail Bar in east London in 2016, bringing with them a shared passion for the mysterious world of dark cocktails. In May 2019, the bar was crowned the Best Bar in London at the 7th annual Design My Night Awards.

A recipe collection of the James Beard-nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads

“This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet — the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

About the Author:

Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater’s Cookbook of the Year.

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Пролистать книгу Sqirl Away: Modern Jamming, Preserving, and Canning на Google Books.

While everyone has a morning ritual, each is rich in details and differences. Stay for Breakfast presents breakfast ideas for a cornucopia of occasions.

The book’s recipes offer readers the opportunity to rediscover traditions, to find enticing new possibilities, and to make time for a morning meal for themselves.

Stay for Breakfast provides inspiration for creating the perfect start to any day and a glimpse into what breakfast looks like on plates around the world. Shakshuka sizzles in a cast iron pan. Poached figs tempt with the fresh flavors of a Persian morning. Waffles in bed are as romantic as they are delicious - with a warm drizzle of maple syrup sweetening the moment. Whether for adults or for children, friends or lovers, in bed or on a picnic, explore the varied incarnations and tastes of breakfast. 

About The Author:

Simone Hawlisch, co-editor of Stay for Breakfast, is a freelance food, lifestyle and travel photographer based in Berlin, whose work is published in national and international online and print magazines. Simone is best known for her poetic Instagram profile (@fraeuleinsonntag), which she dedicates to ’Slow Living’, inspiring people all around the world. 

The ultimate guide to baking and decorating creative cakes for any occasion.

From mastering the basics of cake decorating and learning how to pipe, emboss, model, and airbrush your cakes and cake pops, discover everything you need to transform a cake into a work of art!

Cake and cupcake decorating have never been easier thanks to this handy cake design guide. Here's what's inside:

- A dedicated cake decorating techniques chapter provides 100s of ideas for piping, stencilling, painting, and carving
- Shows you how to make and use the basic key ingredients, from the perfect recipe for fondant to piping with buttercream icing and making chocolate ganache
- A range of showstopping baking projects - many of which are complete with cupcakes or mini cakes variations
- A complete guide to cake decorating equipment ensures you have everything you need

Get the skills you need to decorate cakes like a pro with this baking book for beginners. Not only will your cakes look fabulous, but they will also taste delicious with the help of Cake Basics - a chapter dedicated to easy cake recipes such as red velvet sponge and chocolate cake. To showcase your new skills, there are 20 unique projects with designs for you to try!

Filled with visual inspiration, step-by-step photography and expert advice, this cake decorating book will have you whipping up everything from intricate, filigree-piped wedding cakes to a stunning bouquet of cupcake roses in no time! It's the perfect book for beginners and keen cake decorators alike.

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Пролистать книгу Step-by-Step Cake Decorating: 100s of Ideas, Techniques, and Projects for Creative Cake Designers на Google Books