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The Keto Cure presents the successful 28-day low-carb, high-fat, weight-loss plan that trains your body to burn fat not glucose, reducing inflammation and encouraging sustained weight loss. It includes a comprehensive introduction to the science behind the keto diet with clear guidance on the vital fat, carb and protein ratio. With more that 85 simple and delicious recipes by chef Nico Stanitzok covering everything from breakfast and dinner, to snacks and sweet treats.

Parisian master baker Éric Kayser and Larousse, publishers of the iconic culinary encyclopedia, present the 80 bread recipes every home cook and professional wants to master

From breadmaking classes cropping up everywhere to popular television programs such as The Great British Bake Off and The Fabulous Baker Brothers, breadmaking has never been more popular. The Larousse Book of Bread explains complex techniques with illustrated step-by-step instructions and features 80 recipes for baking a vast array of classic artisanal breads including: 

The Classics (baguettes, boules)
Specialty Breads (multigrains, rye, farmhouse, gluten-free)
Yeast-free Breads (spelt, "millstone pie")
Flavoured Breads (fig bread, orange, squid ink)
Oiled Breads (ciabatta, opizz)
Sweet Bakery (croissant, brioche, pain au chocolat)
Rolls (poppy, bacon and pecan, seaweed)
Regional Breads (marguerite, vivarais)
World Breads (focaccia, Turkish ekmek)

The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.

About the author:

Hailed as one of France's best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.

Contents and sections: 

Foreword

For the Love of Bread

The Basics of Bread Making

Flours
Choosing the Right Ingredients
Equipment
Kneading
Fermentation
Liquid Sourdough Starter
Pre-Fermentation Methods
Fresh Yeast in Bread Making
The Two Stages of Fermentation
Pre-Shaping the Dough
Final Shaping
Scoring the Dough
Baking and Storing Bread
Learning from Mistakes

Traditional Breads

Boule
Batard
Baguette
Polka Bread
Fancy Loaves: Ficelle, Epi and Braided
Baker’s Peel
Petite Baguette
Rustic Loaf
Tabatiere
Split Loaf
Daisy Loaf
Portemanteau
The Twist
Zigzag Bread
Couronne Bread Ring
Bow Tie Bread

Speciality Breads

"First Mill" Loaf
Cornmeal Loaf
Mixed Seed Bread
Kamut Bread
Whole Wheat Bread
Semolina Bread
Country Bread
Bran Loaf
Rye Bread
Maslin Loaf
Gluten-Free Cornbread
Gluten-Free Chestnut Flour Bread
Rosemary Focaccia
Macatia
Ekmek
Pumpernickel
Broa
Bagels
Sesame Buns
Swiss "Cross" Bread

Organic Naturally-Leavened Breads

Organic Baguette
Organic Stone-Ground Bread
Classic Organic Bread
Organic Buckwheat Bread
Organic Spelt Bread
Organic Einkorn Bread
Organic Whole Wheat Bread
Stone-Ground Bread with Currants

Breads with Extras

Hazelnut and Butter Bread
Gorgonzola and Walnut Bread
Green Tea and Orange Loaf
Orange Bread
Fig Bread
Honey Bread
Walnut and Butter Bread
Turmeric Bread
Mixed Fruit and Nut Crowns
Sesame Seed Bread
Cuttlefish Ink Bread

Oil-Enriched Breads

Plain Ciabatta
Mixed Seed Ciabatta
Buckwheat Ciabatta
Pumpkin Seed Ciabatta
Basil Bread
Sun-Dried Tomato Bread
Fougasse with Ash Goat Cheese
Fougasse with Black and Green Olives
Fougasse with Lardons
Pizza

Sweet Pastries and Breads

Paris Buns
Viennese Bread
Sugar Bread
Classic Brioche
Brioche Loaf
Raisin Benoitons
Croissants
Pain au Chocolat
Vanilla Rolls
Pullman Loaf
Pain aux Raisins

Bread Rolls

Poppy Seed Rolls
Bread Rolls with Lardons and Pecans
Pistolets
Kamut and Seaweed Rolls
Hazelnut and Chocolate Rolls
Walnuts and Raisin Rolls
Breadsticks

Appendix

Bulk Conversions
Conversions
Glossary
Index

Make the most of your food – and discover the best places to shop, drink and dine – with this brand new guide from Monocle.

This is a handbook for anybody who enjoys simple, honest food but can do without the foam, fuss and trickery it’s often served with. It’s also about the other elements that make a great meal: honed hosting skills, sourcing the best produce and using the sharpest kitchen kit. Plus, Monocle offer a global hit-list of must-visit restaurants from Adelaide to Zürich and the freshest markets, shops and producers. It is essential reading for anyone who wants to turn their love of food into a livelihood. Expect advice on everything from starting a bar to rolling out a restaurant chain or penning a cookbook. There are also recipes from Monocle’s favourite restaurants, plus a selection of timetested dishes developed by the team in Monocle’s London kitchen.

Food for thought takes the form of zesty essays and dinner-time discussions with admired names from the worlds of architecture, hospitality, art and more.

On the menu: — The world’s finest restaurants, cafés and bars — Advice on starting a food firm — My Last Meal – the imagined final feasts of some high-profile personalities — How to host your own intimate dinner party — A batch of recipes from esteemed chefs, plus lip-smacking dishes from Monocle’s own repertoire — Tools of the trade for your kitchen.

Monocle was launched by Tyler Brûlé in 2007 as a monthly magazine briefing on global affairs, business, culture, design, and much more. Today, Monocle is a complete, media brand with a suite of travel guides under its belt, a 24-hour radio station, a film-rich website, retail ventures around the globe, and cafés in Tokyo and London. Besides their London HQ they have seven international bureaux in New York, Toronto, Istanbul, Singapore, Tokyo, Zurich, and Hong Kong. At their core is the simple belief that there will always be a place for a print brand that is committed to telling fresh stories and sending photographers on assignments.

Trish Deseine, former BBC cooking show host who has sold more than one million cookbooks worldwide, shares tips on food and entertaining in the true Parisian style.

In The Paris Gourmet , Trish Deseine serves up a definitive guide to French cuisine, divulging her secrets on all aspects of Gallic food and entertaining.Her extensive black book of foodie addresses in Paris and online is an essential resource for stocking your kitchen with indispensible cooking utensils and table trimmings, procuring the best ingredients, or dining at her most treasured restaurants. Her practical advice covers everything from selecting produce at the market to a sampling of her favorite French recipes.

Trish distills tips gleaned over two decades of living in France into lists of rules on all aspects of enjoying food and entertaining tips from hosting a great cocktail party to being the perfect guest.

A glossary of French cookery terms completes this handsome book that features a leatherette binding and ribbon page marker. Trish has become one of Frances most celebrated food writers thanks to her unpretentious approach to food.

This accessible book provides all the information you need to delight in French culinary traditionsin the style of Patricia Wellss seminal Food Lovers Guide to Paris and to host like a true Parisienne.

Пролистать книгу The Paris Gourmet: Restaurants Shops Recipes Tips

About the Author

Born in Ireland, Trish Deseine has lived and worked in France for twenty-five years. She regularly contributes recipes to French Elle and has published twenty award-winning cookbooks in French. She writes a popular blog and is active on Twitter. She hosted three TV programs that aired on UKTV Food and on the BBC: "Trish’s Paris Kitchen," "Trish’s Country Kitchen," and "Trish’s Mediterranean Kitchen."

Now you don’t have to leave your home to learn how to mix and serve the sensational cocktails created by Jim Meehan, the nationally renowned mixologist at PDT, one of New York City’s hottest bars.

Beautifully illustrated, beautifully designed, and beautifully crafted — just like its namesake — this is the ultimate bar book by NYC's most meticulous bartender.

To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

About the Authors:

Jim Meehan is one of the most celebrated figures in the drinks industry. Before opening PDT, he worked in major New York restaurants and bars, including Five Points, Gramercy Tavern, and The Pegu Club. He is a contributing editor of Food & Wine magazines annual cocktail book, Mr. Bostons Bartender Guide, and Sommelier Journal. Meehan has been recognized as a rising star mixologist by Star Chefs Online Culinary Magazine, Cheers Magazine and as the 2009 American Bartender of the Year at Tales of the Cocktail. He lives in New York Citys East Village.

Chris Gall has created designs for clients that include Ford, Nike, Pepsi, Shell Oil, Sony, McDonalds, and U.S. Steel. His work has been showcased in virtually every major publication in America, including Time, Newsweek, Forbes, People and the New York Times. Millions of New Yorkers will recognize Chriss “Flying Fish,” displayed by the MTA for over a year in countless underground subway cars. He has received over 50 major awards from the likes of the Society of Illustrators, Communication Arts Magazine, The New York Art Directors Club, and Print Magazine. Gall has authored and illustrated four childrens books, including America the Beautiful, Dear Fish, Theres Nothing To Do On Mars, and Dinotrux, which was a 2009 Publishers Weekly Best Childrens Book. He lives in Tucson, Arizona.

The New York Times bestselling, IACP award-winning cookbook (and a Cooking Light Top 100 Cookbook of the Last 25 Years) from the celebrated food blogger and founder of smittenkitchen.com.

Deb Perelman loves to cook. She isn't a chef or a restaurant owner--she's never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions--and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You'll get more than three million results. Where do you start? What if you pick a recipe that's downright bad?

With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes--almost entirely new, plus a few favorites from the site--that guarantee delicious results every time.

Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you'll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you'll bookmark and use so often they become your own, recipes you'll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.

Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

This book is not simply a reference book and collection of recipes, but also a travel guide through the international world of spirits and drinks.

In an initial overview, the reader learns about the history of the various types of alcoholic drinks and more about the bar itself. Since when have bars existed, how are they equipped and what is the art of mixing cocktails? A peep into the world's most famous bars is, of course, essential. After this, the most important types of spirits are individually presented, from whiskey & bourbon to rum, chachaca & tequila and liqueurs.

The historical background of each drink is explained as is the production process and the correct method of tasting. Information on the most important producers and brands present a survey of the international market and provide useful tips on buying spirits. An extensive recipe section at the end includes several hundred classic and lesser-known mixed drinks, each drink with recipe and colour photo.

A delight for both hobby bartenders and the interested layman.

The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. 

Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. 

The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. 

Rounded off with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.

About the Author:

Mélanie Dupuis is a French pastry chef who has worked in the country’s best hotels and restaurants. Today she teaches the art of French patisserie at Paris’s L’Atelier des Sens.  Anne Cazor has a PhD in molecular cuisine, and has dedicated her life to understanding how and why recipes work (or don't). She also teaches at L'Atelier des Sens.

 Few wine books can be called classic but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the most essential and authoritative wine reference work available. This seventh edition will bring readers, both old and new, bang up to date with the world of wine.

 Much has changed since the last edition of the Atlas in 2007. Changes in climate, in winemaking technique, in fashion, and in where wine is grown over the past years are all reflected in this new edition. The move away from more predictable international grapes and towards less familiar, local varieties is a noticeable trend. Wine that expresses its precise location is once more to the fore, meaning that an Atlas that allows the reader to understand a region's geography is more necessary than ever. The increasing importance of cooler-climate regions as the effects of climate change become more apparent and the growth of China, not just as a consumer of wine but also as a grape-grower and wine producer, are just two of the many other developments covered.

The Atlas is renowned for its superb cartography and this seventh edition has 215 unique maps. Dynamic wine regions such as coastal Croatia, Khaketi in Georgia, Canterbury in New Zealand, Swartland in South Africa, Northern Virginia in the US , and Ningxia in China are examples of just some that are covered in detail for the first time. Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have again joined forces to create a classic that no wine lover can afford to be without.

From the duo behind the New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude: Thug Kitchen Party Grub. Get ready to party your ass off without damaging your waist or wallet. With more than 100 recipes for healthy, vegan meals, sides, snacks, and cocktails, Party Grub helps you throw a bomb-ass party without serving gut grenades.

From passed appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen Party Grub brings the flavor without the side of fat, calories, and guilt.

Thug Kitchen started their wildly popular web site to inspire people to eat some goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell--and most people can't afford the hype.

Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.

This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

If the materials make the artist, then the right cooking toysA" can be the making of the chef. Chefs are as passionate about using the best tools for their craft as they are about the perfect ingredients used in their cuisine. This latest title in Tectum's acclaimed Toys series showcases incredible examples of technical innovation and modern technological aids for both the amateur and professional chef. Each spread unveils a beautiful array of high-tech appliances, stylish gadgets and cooking tools, dream kitchens and sci-fi cookers that have been influenced by cutting-edge product designers.

Discover the incredible health benefits of going vegan with Vegan Cookbook for Beginners.

Eating a vegan diet that is free of animal products requires creativity. For those who are exploring veganism for the first time, Vegan Cookbook for Beginners will inspire you to create filling and flavorful plant-based meals to please even the most skeptical carnivore. With more than 150 versatile vegan recipes, Vegan Cookbook for Beginners will let you experience the benefits of improved health and increased energy through eating vegan with recipes that are hearty, comforting, and nutritious. Going vegan is a smart choice for your body and the planet, and Vegan Cookbook for Beginners will take the guesswork out of cooking everyday vegan meals.

Vegan Cookbook for Beginners will help you enjoy the benefits of veganism today with:
* More than 150 easy and delicious vegan recipes straight from Vegan Cookbook
* 2-week Vegan Cookbook meal plan * Introduction to the core principles of veganism
* Overview of the health benefits of going vegan
* Advice on equipping your kitchen and stocking your pantry from the editors of Vegan Cookbook

With help from Vegan Cookbook for Beginners, the transition to a vegan lifestyle will be easy and enjoyable.

The trend of cooking and eating without using animal products has been around for many years and is gaining in popularity.

Vegan cuisine is healthy, versatile, and international. It can hold its own in terms of artistry, lacks nothing found in traditional haute cuisine, and it is no more complicated to cook. How this is possible, and how amazing these dishes look on the plate, is the subject of the unique Vegan Cuisine.
   
You will find over 800 recipes, collected and curated by top chef Jean-Christian Jury, who was an extremely successful vegan chef for many years, most recently at the Mano Verde in Berlin.
   
In this comprehensive compendium, you will find more than 800 recipes, created and curated by top vegan chef Jean-Christian Jury. The book is a life’s work of recipes, an homage to green cooking, and a must for anyone who loves to cook, whether they are full-time or only part-time vegans. This book is a life’s work of recipes, a homage to green cooking, and a must-have for anyone who loves to cook, whether you’re a vegan or just enjoy eating plant-based foods.
   
Dishes range from classic appetizers, filling main dishes sure to satisfy everyone, and sinfully delicious desserts to vegan cheese, bread, soups, smoothies, and many special dishes that will surprise even seasoned vegan cooks. Dishes range from classic appetizers, soups, and smoothies to vegan cheeses, crackers, satisfying main dishes, and sinfully delicious desserts. Boldly flavorful and inventive, many of these special recipes will surprise even seasoned vegan cooks.
   
World-renowned food photographer Joerg Lehmann provides the perfect stage for culinary star dishes like Asian seaweed salad, vegan croissants, and the incredible Mano Verde Chocolate Tart. Vegan cuisine has never been so beautiful and appealing.

 - Vegan cuisine like you have never seen it before
 - A comprehensive compendium with 800 recipes divided into 10 categories from master vegan chef, Jean-Christian Jury
 - Easy to cook for yourself, but also includes more challenging recipes for advanced cooks

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