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The ultimate canvas for sweet and savoury culinary creativity. 50 seasonal recipes that reimagine the "bread and butter" of cuisine with simple ingredients in surprising ways

Easy enough for breakfast, yet suitable for brunch, lunch, dinner and even dessert, the possibilities of heaping beautiful seasonal ingredients on bread are limitless. Organized by season, Toast features 50 recipes from savoury to sweet that unleash the power of fresh ingredients and simple techniques guaranteed to impress and satisfy any kitchen audience on any occasion. Award-winning food writer Raquel Pelzel's relatable and accessible recipes span generations and cultures and shatter expectations of what this humble favourite can be.

Broiled or char-grilled, pan-fried or deep-fried, a good slice of bread is the ultimate platform to showcase your culinary skills. Toast will teach you to simply and effectively wow friends and family with creative, delicious combinations of ingredients from summer tomato salad, or pickled shrimp and avocado, to roasted squash and molten cheese, poached egg and fried pancetta.

So much more than just bread and butter, toast is experiencing a global renaissance. Professional chefs are seizing on the creative potential of a beautiful canvas of bread and delivering sophisticated culinary masterpieces that showcase their own brilliant palettes. Toast invites home cooks to join the ranks of renowned chefs in their experiments and even brings some of their recipes to life with contributions by 8 celebrity chefs including Hugh Acheson, Deb Perelman (The Smitten Kitchen), Fergus Henderson (St. John) and more.

As simple or as sophisticated as you want it to be, yet always comforting and nourishing, Toast is perfect for those looking for seasonal, market-inspired recipes, or gourmet treats presented in an approachable manner.

With something for every palate and occasion, this is the ideal book for new and seasoned cooks alike as well as everyone from college students and recent graduates to newlyweds and empty nesters.

Artisanal toast is a hit in the media with features on Today, GMA, and NPR, and on the pages of The New Yorker, San Francisco Chronicle, Guardian, and Bon Appétit.

About the Author

Raquel Pelzel is an award-winning food writer and cookbook collaborator. She has written recipes for Saveur, Wall Street Journal, Every Day with Rachael Ray, and Edible Manhattan, and is a cookbook columnist for Epicurious. She was an editor at Cook's Illustrated and senior food editor and test kitchen director for Tasting Table. Toast is Raquel’s first solo cookbook. She lives in Brooklyn.
 

Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing?

Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous.

Going vegan was the best decision Gaz Oakley ever made. Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn't feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt.

The emphasis in Gaz's 100 amazing vegan recipes is first and foremost on FLAVOUR. From Kentucky Fried Chick'n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the trad turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.

Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" Roast and Festive Nut Roast Wreath served with all the trimmings: "No Pigs" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings – all rounded off with spectacular dairy-free puds including Boozy Tiramisu and Creme Brûlée Tarts. There are vegan versions of mince pies, Pavlova and the traditional Christmas Pudding with Custard, and even a "cheese" board for afters! And it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ "Ribs" and Arancini, among many others, plus ideas for Boxing Day leftovers including Bubble & Squeak, Christmas Curry and Gyros. 

Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, Vegan Christmas offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.

About the Author:

Gaz Oakley is an exciting young chef who has worked his way up through professional kitchens from his teenage years. Wanting a healthier lifestyle, he decided to change his diet and go vegan. He took up the challenge of finding ways to make his food vibrant and tasty and the results were so impressive that he developed the Avant-Garde Vegan brand to showcase his recipes on Instagram and his vegan YouTube channel.

A unique collection of more than 60 vegetarian, vegan, and vegan-friendly hotels and bed & breakfasts from all over the world, made even more enticing by delicious recipes.

Even with the loveliest hotel room and a beckoning pool, the perfect vacation can be spoiled when the restaurant forces you to make a meal out of side dishes. For vegetarians and vegans, a hotel vacation suiting their culinary lifestyle can still be quite a challenge. But there are outstanding alternatives out there, you just have to find them! In 2011, travel writers Karen Klein, Thomas Klein, and Peter Haunert established VeggieHotels®, the world’s first network of entirely vegetarian and vegan hotels and inns, which now includes far more than 500 establishments around the globe. They added VeganWelcome® in 2015 as a hand-picked selection of particularly vegan-friendly hotels.

In addition to purely vegetarian-vegan hotels, more establishments are offering guests outstanding vegan cuisine alongside more conventional dishes, so the founders of VeggieHotels® responded to this trend in 2015 by expanding their selection of vegan-friendly accommodations with another new website called, VeganWelcome®. They shine a spotlight on wonderful places run with great love and enthusiasm that are paving the way for a kind of tourism based on ethical principles and sustainability. And their success shows just how right they were: today, more than 300 hotels and inns in over 60 countries are VeggieHotels® and VeganWelcome® members. Guests at these establishments can savor new and creative vegetarian and vegan cuisine that will satisfy even the most jaded palate. This volume introduces the best hotels from the VeggieHotels® and VeganWelcome® websites with gorgeous photos and detailed information on each property’s special features — from cooking classes to yoga retreats. From vegan surfing camps to luxury hotels, from exclusive Ayurvedic retreats to simple mountain chalets, and from Tuscan country estates to holistic wellness resorts on Bali, the hotels presented in the book are dream destinations for fans of plant-based sustenance — and a whole lot more. They are also highly recommended for anyone interested in a healthy diet and lifestyle as well as sustainable travel. Top chefs reveal their secret recipes as well, so your culinary getaway can continue long after you’ve returned home.

Every hotel presented in this book is unique, with a history entirely its own and often built on an intensely personal dream. In every establishment, guests come to enjoy new, creative, vegetarian, and vegan cuisines that will satisfy even the most selective gourmets.

 - P.E.A. Award 2017 in the category "Travel/Tourism"
 - With recipes that will make your mouth water just reading them

The perfect gift for anyone who cares as much about clean eating as they do about sustainable tourism

When it comes to boozy beverages, vodka is the undisputed king. From the Bloody Mary to the Moscow Mule, vodka is the alcoholic chameleon that is the base of many of the world’s most beloved cocktails. In Vodka: Shake, Muddle, Stir, Dan Jones introduces readers to some fun and classy ways to consume this cherished tipple.

Starting with the basic kit for your home bar, and following with the best vodka-makers on the planet, this book will have you shopping for your bartending tools like a pro. With more Martini and Cosmopolitan recipes than you can shake a cocktail shaker at, as well as a glut of amazing cocktails you have never even heard of, this is a collection that will enhance your drink repertoire forever.

Including recipes for DIY syrups, sours, infusions and more, Vodka: Shake, Muddle, Stir will show you just how versatile this timeless liquor is.

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man-Made and Gin: Shake, Muddle, Stir. 

“An antidote to the veneer of perfectionism so often presented by books of its kind, Wabi-Sabi Welcome offers readers license to slow down and host guests with humility, intention, and contentment.” —Nathan Williams, founder of Kinfolk

Wabi-Sabi Welcome is sharing a pot of tea with friends. It is preparing delicious food to nourish, not to show off. It’s keeping a basket of cozy slippers at the door for guests. It is well-worn linens, bouquets of foraged branches, mismatched silverware, and heirloom bowls infused with the spirit of meals served with love.

In this lush entertaining manual, author Julie Pointer Adams invites readers into artful, easygoing homes around the world — in Denmark, California, France, Italy, and Japan — and teaches us how to turn the generous act of getting together into the deeper art of being together.

In this book, readers will find: unexpected, thoughtful ideas and recipes from around the world; tips for creating an intimate, welcoming environment; guidelines for choosing enduring, natural decor for the home; and inspiring photographs from homes where wabi-sabi is woven into daily living.

About the Author:

Julie Pointer Adams grew up in Santa Barbara, California, where backyard barbecues, perpetually open doors, and picnics at the beach strongly shaped her sense of what intimate, casual entertaining should be. A background in the studio arts and literature led her to pursue a master of fine arts in environment design, specifically exploring how spaces can better connect us and provide a sense of belonging — especially through sharing our homes and eating together. Having developed and managed Kinfolk magazine's original dinner and workshop series alongside editor Nathan Williams for several years, Julie has planned, hosted, and overseen hundreds of both small and not-so-small gatherings all over the world. Julie currently resides in Santa Barbara with her husband, Ryan, in a tiny, light-filled artist's studio, where they love to cook together, take photographs, host friends, and lounge in the sun.

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Пролистать книгу Wabi-Sabi Welcome: Learning to Embrace the Imperfect and Entertain with Thoughtfulness and Ease на Google Books.

Today’s most important question: What the F*@# should I drink? It’s all covered here!

We’ve all been there: you come home from a long day and just want to have a drink-but which drink? There are so many options, how do you decide? What the F*@# Should I Drink? has the answer!

The follow-up to the wildly successful and deliciously offensive What the F*@# Should I Make for Dinner?, What the F*@# Should I Drink? provides over 75 recipes for everything from a Sidecar to a Moscow Mule to whatever the f*@# a Caipirinha is. They’re easy to mix and even easier to drink, and soon you’ll forget the original question.

With a “choose your adventure” style recipe guide-don’t like the recipe in front of you? Choose another!-and wonderfully offensive directions, What the F*@# Should I Drink? is f*@#ing fantastic, and it will make you feel f*@#ing fantastic too.

About the Author:

Zach Golden is a writer and director in the Catskill Mountains. He lives with his wife Sara and dog Oscar, both of whom are allowed on the furniture.

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Пролистать книгу What the F*@# Should I Drink? The Answers to Life's Most Important Question of Your Day (in 75 F*@#ing Recipes)

If dinnertime has you cursing up a storm, this cookbook of 50 profane and delicious dishes will get you off your indecisive a** and into the f*@#ing kitchen!

Derived from the incredibly popular (and totally addictive) website, WhatTheFuckShouldIMakeForDinner.com, this “choose your own adventure” style cookbook provides quick and easy solutions for the nightly conundrum. Every page is a new (and easy) meal, with enough pizzazz to keep you interested. Don’t like the recipe? Simply choose another page for a new f*@#ing idea! Making choices is hard, so let this book do it for you with 50 solid meal ideas and a side of salty language for meat-eaters and vegetarians alike, such as:

- Scallop Ceviche
- Grilled Skirt Steak with Chimichurri
- Red Flannel Hash
- Vegetarian Cassoulet

Never hem and haw over what to make for dinner again! What the F*@# Should I Make For Dinner? is the perfect gift for anyone who loves food, and will become your go-to guide to save you from headache, hunger, and your own wishy-washy self.

About the Author:

Zach Golden is a writer and filmmaker. He started www.WhattheFuckShouldIMakeforDinner.com in 2010, and is the author of What the F*** Should I Make for Dinner?, What the F*** Should I Drink?, and What the F*** Should I Do with My Life? He lives in the Catskills Mountains far away from people.

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Пролистать книгу What the F*@# Should I Make for Dinner? The Answers to Life’s Everyday Question (in 50 F*@#ing Recipes)

In the footsteps of bestsellers Where Chefs Eat and Where to Eat Pizza - where the best bartenders go for the best drinks

Where Bartenders Drink is THE insider's guide. The best 300 expert drink-makers share their secrets - 750 spots spread across 60 countries - revealing where they go for a drink throughout the world when they're off-duty. Venues range from late-night establishments and legendary hotel bars to cosy neighbourhood 'locals' - and in some surprising locales. The 750 expert recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It's the only guide you need to ensure that you get the best drinks in the most memorable global locations.

Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer.

Jeppe Jarnit-Bjergsø, arguably the world's most knowledgeable person about global craft beer and breweries, has surveyed experts from across the globe to create the ultimate guide to beer.

With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it.

Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

About the author:

Jeppe Jarnit-Bjergsø is the gypsy brewer behind the global beer company Evil Twin Brewing, which is opening its first permanent brewery in Queens, New York, in 2018. He is the former beer director of Noma in Copenhagen and opened Tørst beer bar in Brooklyn. He is also co-author of Food & Beer, published by Phaidon in 2016. Jarnit-Bjergsø is from Denmark and lives in New York City.

For many of us, eating out is one of the supreme pleasures in life. For the eateries profiled here, every decision is deliberate and a part of the whole brief - from interior graphics and signage, to menu, packaging and utensil design. Whet My Appetite presents the crme de la crme of recent design for restaurants that are pushing the boundaries of taste.

Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

About the Author:

Amy Chaplin is the author of At Home in the Whole Food Kitchen, an IACP and James Beard Award–winning book that celebrates the art of healthy eating. Her approach to food is inspired by nature and the healing benefits of whole food ingredients and has been driven, in part, by her rural upbringing in Northern New South Wales, Australia; her experiences cooking in different cities around the world; and her position as the former executive chef at New York’s renowned vegan restaurant Angelica Kitchen. Chaplin is a teacher, consultant, recipe developer, and personal chef. Her recipes have been featured in the Wall Street Journal, the Washington Post, Vogue, the Guardian, and Martha Stewart Living, among other publications. Chaplin divides her time between Brooklyn and upstate New York. 

The ultimate course for wine lovers! Learn your sauvignon blanc from your chardonnay and your merlot from your grenache.

Smell, swirl and taste your way to transforming from wine novice to expert. The pages of this wine book make a comprehensive, no-nonsense wine-tasting course that covers every aspect of wine from grape to glass.

Explore the nuances of your favourite red and white and discover new cultivars. Inside, you'll find:

- A dynamic course in understanding wine - through tasting and appreciation - with every subject given a high-impact visual treatment
- A structure that reflects how people approach wine - talking, tasting, and buying wine come before exploring grape varieties and wine regions
- All key wine subjects covered, shown, and explained in an easy-to-understand way
- Themed tasting exercises are located throughout the book, encouraging readers to learn at their own pace

Follow expert wine advice in the latest edition of Wine: A Tasting Course. The updated text and refreshed design bring concepts to life such as food and wine pairing, identifying the style spectrum, and distinguishing taste and smell. It explores fun wine facts and explodes myths, giving you everything you need to talk, taste, and enjoy your favourite vintage.

Can't smell honeysuckle in that glass of sauvignon blanc, or wondering which end of a bottle of chianti is the "nose"? With this immersive guide to all things wine, you'll soon become an expert. Pour over vibrant infographics and learn through "Did you know?" boxes as you try out a selection of taste tests and get a handle on grape varieties and regions. This wine guide is a beautiful gift for the wine-lover in your life or the book for beginners you've been searching for to enjoy, understand, and appreciate wine.

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Пролистать книгу Wine A Tasting Course: From Grape to Glass на Google Books

There is no better way to enjoy wine than at its source, and it is in Europe, the birthplace of wine, that you can find still the most beautiful vineyards in the world. Wine Country Europe is a dream tour of the Old World's most celebrated regions, from the famed areas of France and Italy to lesser-known discoveries in Austria and Hungary. These breathtakingly picturesque wineries make for perfect travel destinations, and in full-colour photographs throughout, the book reveals the amazing variety of landscapes that foster vineyards throughout the continent.

The authors, both Italian natives, give insider's tips on which vintners give the most entertaining tours, what to ask for in the tasting rooms, and how you can experience firsthand the terroir that makes each region unique. Each of the twenty chapters focuses on a particular region and includes not just descriptions of the wineries and labels, but also recommendations for nearby restaurants, hotels, and attractions. Whether indulging in armchair travel or embarking for a real trip of tasting and touring, Wine Country Europe offers an irresistible look at Europe's most inviting wineries.

About the Authors:

Ornella D'Alessio, a great traveller, is a culinary journalist and the author of several guidebooks for the gastronomic adventurer. Her columns are syndicated in daily and monthly travel publications throughout Europe. Marco Santini, spurred by a great love of wines, has attended various wine-tasting schools in his native Italy. As a photographer and journalist, he is the author of numerous guidebooks.