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A celebration of the uniquely vibrant rustic and modern architecture and interiors of the winemaking regions of Northern California and the Pacific Northwest.

Wine Country Living presents more than twenty-five innovative spaces for living in the winemaking regions of Northern California and the Pacific Northwest. Here is a portrait of the most contemporary spaces for vineyard living, all perfectly suited to twenty-first-century lifestyles.

This collection of houses and wineries spans the winemaking regions of Napa and Sonoma counties, Carmel, Oregon, Washington State, and British Columbia, making it the ultimate tour of vineyard living in breathtaking locales. Across the region, architects are creating innovative houses for country living, reimagining ways to engage the dramatic landscapes of the coastal regions that play host to North America's best vineyards.

Wine Country Living profiles new and recent projects that illustrate the inexhaustible potential of modern design to enter into a dialogue with the natural and regional context of the wine country of Northern California and the Pacific Northwest. The region's architectural vanguard is represented, as well as established architects at the top of the field, including Brad Cloepfil of Allied Works Architecture and Jim Olson of Olson Kundig.

About the Author:

Linda Leigh Paul is the author of many books, including Cottages by the Sea, Coastal Retreats, Desert Retreats, Cottages on the Coast, The Cabin Book, Island Living, and Lakeside Living. She earned both a bachelor's degree and a master's degree from Reed College, and currently lives in Lake Oswego, Oregon.

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Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine-country cooking.

Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries -- including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few -- whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California.

Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.

About the Author

Janet Fletcher is the author or co-author of nearly 30 books on food and beverage, including Cheese & Wine, Cheese & Beer, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, and Sur la Table's Eating Local: Recipes Inspired by America's Farmers. She publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Somm Journal magazines. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking, and Food & Wine.

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Who proclaimed that smoothies should be enjoyed in the summertime only?

With these all-new recipes by Eliq Maranik, smoothie season is all year round!

These delicious fresh and fruity smoothies, flavoured with typical warm winter spices such as ginger and cinnamon, are guaranteed to sweeten cold winter nights and provide us with the nutrients our body craves, such as vitamins, micronutrients and fiber.

About the author:

Eliq Maranik is a Swedish author, photographer, and art director, born in 1981 in Estonia. Her books have been published in twelve languages and are sold and read in thirty countries throughout the world. Some of her bestselling books have gained international prizes, such as the International Gourmand Cookbook Award.

"Wonderland" is a unique coffee table book that takes the reader into the fascinating world of mushrooms. Dutch photographer Jan Vermeer took on this incomparable project after being fascinated by the beauty of two fly agaric in his own garden. Equipped with his camera, he enthusiastically set off on a mushroom hunt and was rewarded with pictures in intoxicating colours and shapes of the most extraordinary and sometimes very rare specimens. He has now compiled the most beautiful shots in his photo book "Wonderland". Vermeer took all the pictures for "Wonderland" in his home country, the Netherlands, so the book is not only an artistic work of microphotography, but also an important document and archive of nature and the forest in its present state. 

In short but informative texts, the author describes the wealth of forms of his plant photographic models, their usefulness in medicine, but also the dangers posed by fungi. He explains the symbiosis between fungi and trees and devotes special attention to slime moulds. In entertaining words, Vermeer explains to his readers the challenges he faced as a nature photographer in this ambitious project.

"Wonderland" is the perfect gift for anyone who likes to go mushroom picking, enjoys this little wonder of nature or is fascinated by the unique symbiosis with which mushrooms connect with their environment.

About the Author:

Jan Vermeer is a professional photographer from the Netherlands. He visited over 50 countries including Antarctica, Iceland, Congo, Namibia, and the special atoll Aldabra in the Indian Ocean. His photographs have been awarded in prestigious photo contests such as the BBC Wildlife of the Year Contest. His latest project about mushrooms has been published worldwide in magazines like National Geographic, BBC Wildlife magazine, Focus and many more. The most important thing for Jan is to show how beautiful the natural world is in his purist form. Or, as he puts it together: “I want to evoke awe and reverence”. Only by doing so, will there be a future for our children.

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Brought together in one delightful and informative guide are the top 101 cocktails to try before you die, from the classics (Old-Fashioned, Manhattan, Vesper) to the less well-known (Scofflaw, Irish Mermaid, Bramble).

With fascinating insight, this book takes the reader on a captivating tour through history's most famous (and infamous) cocktails. Each entry comes with a detailed history, entertaining anecdotes and of course a list of ingredients, as well as retellings of cocktail myths and legends.

Whether you are a spirits aficionado or simply enjoy a good drink, this is the must-have cocktail handbook.

About the Author:

François Monti is a journalist specialising in drinks and cocktails, based in Madrid. He is the author of a number of books, including Prohibitions, and writes a highly regarded blog, Bottoms Up.

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Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart — flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home — a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville — he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics — here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

About the Author:

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

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Vegetarian diets range from flexitarian to lacto-ovo vegetarian to vegan, and this exhaustive encyclopedia contains dishes to delight the whole family.

Step-by-step kitchen techniques demonstrate how to prepare and cook the essential ingredients ― from fruits and vegetables to rice, wheat, or soybeans, and from mushrooms and seaweed to eggs and dairy products. Recipes include vegan and gluten-free options and reveal the infinite possibilities of vegetarian cooking to create healthy, tasty, and hearty meals. From Shiitaki, bok choy, and cashew fried rice to Palaak paneer; from Fennel tortilla to Pumpkin, red onion, and walnut kibbé; and from Passion fruit and pomegranate pavlova to Hazelnut maple syrup tarts, recipes are organized by main ingredient, graded for difficulty, and include ten “challenge” recipes contributed by international Michelin star chefs. A practical guide provides useful information on the different types of vegetarianism, how to achieve a balanced diet, product substitutions and seasonality charts, with illustrated guides to staple ingredients.

The volume is completed with a bibliography and indexes to main ingredients, vegan recipes, and gluten-free recipes.

Diana Henry’s favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.

From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.

About the Author:

Diana Henry is one of the UK’s best-loved food writers. She has a weekly column in the Sunday Telegraph and writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. She also has a series of popular podcasts, in which she interviews other prominent names in the food world.

Her journalism and books are multi-award-winning. Diana’s last book, How to Eat a Peach, won the André Simon Food Book of the Year for 2018, while A Bird in the Hand won a James Beard Award in 2016. Her other titles have won book of the year at both the Fortnum & Mason Food and Drink Awards and at the Guild of Food Writers awards.

Diana has written 11 other books, including Crazy Water Pickled Lemons, Cook Simple, Food from Plenty, Salt Sugar Smoke, A Change of Appetite, A Bird in the Hand, Simple and How to Eat a Peach.

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.

An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs.

With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by ‘Chef of the Century’ Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

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Пролистать книгу Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence на Google Books.

Larousse Gastronomique is the world’s classic culinary reference book, with over 35,000 copies sold in the UK alone.

Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.

Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today’s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

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Rare Whisky is a stylish exploration of the world's finest and rarest whiskies, exquisitely packaged in a hardback book with slipcase. This book looks at the most exceptional whiskies across the world, focusing on key producers such as Scotland, Ireland, the USA and Japan, as well as interesting rarities from the likes of India and Taiwan.

With beautiful photography of extremely rare bottles, from a breathtaking 1920s vintage sold at auction to the best offerings from recent years, Rare Whisky is essential reading for all whisky lovers.

About the Author:

Patrick Mahé is a writer, journalist and former Editor-in-Chief of Paris Match magazine. He has written many books, including Whisky Culture, Champagne Culture and Rum Culture. He lives in France.

The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” (Esquire).

A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. 

It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs — even a chapter on thirst quenchers to serve while you’re busy fanning the coals.

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. 

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Пролистать книгу The Barbecue! Bible: More than 500 Great Grilling Recipes from Around the World (Steven Raichlen Barbecue Bible Cookbooks) на Google Books.

An intoxicating and eclectic new book on the hidden botany behind your favourite booze!

This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our favourite cocktails.

Amy Stewart offers gardeners growing tips and provides cocktail enthusiasts with 50 drink recipes, as well as a rounded knowledge of the processes and plants which go into popular concoctions.

About the Author:

Amy Stewart is the bestselling author of five books on the pleasures (and perils) presented by the natural world including Wicked Plants and Wicked Bugs, also published by Timber Press. She lives in Eureka, California, where she and her husband own an antiquarian bookstore.

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Пролистать книгу The Drunken Botanist - The Plants That Create The World's Great Drinks на Google Books.

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IACP Award Winner

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley — “the most exciting place to eat in the United States” (The New York Times). The most

Reading books is a kind of enjoyment. Reading books is a good habit. We bring you different kinds of books. You can carry this book where ever you want. It is easy to carry. It can be an ideal gift to yourself and to your loved ones. Care instructions keep away from fire.

About the Author:

Thomas Keller is the author of The French Laundry, Per Se, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants — The French Laundry in Yountville, California, and per se, in New York City — are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream.

Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.

Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.

And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller — “The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence” — The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

Named a Best Book of 2020 by Publisher's Weekly
Named a Best Cookbook of 2020 by Amazon and Barnes & Noble
“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”
— Publishers Weekly, STARRED REVIEW

About the Author:

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation — established with chefs Jérôme Bocuse and Daniel Boulud — Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

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Пролистать книгу Thomas Keller - The French Laundry, Per Se на Google Books.