Altri libri che potrebbero interessarti

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  French Desserts

  Hillary Davis

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  The author of French Comfort Food shares her love of sinfully sweet desserts with recipes drawn from across France’s regional culinary traditions.   In French Desserts, Hillary Davis celebrates her favorite French sweets and treats, featuring specialties from Gascony, Alsace, the Ardennes, and beyond. Focusing on the homey comfort food that French people make in their own kitchens, the book includes both recipes for quick fixes and those with longer preparation times. You will find cakes, cookies, tarts, candies, verrines, puff pastries, waffles, crepes, and more.   Recipes include Giant Break-and-Share Cookie, Fresh Orange Crepes Suzette, Chocolate on Chocolate Tart with Raspberries, Chocolate Soufflé, Tart Lime and Yogurt Loaf Cake with Sugared Lime Drizzle, and Peach Melba with Muddled Vanilla Ice Cream.

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  The Cheesemonger's Kitchen -...

  Chester Hastings

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  Ninety recipes that make cheese the star of your meal, from cheese boards and appetizers to soups, salads, entrées, desserts, and more. 
   
  Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects ninety delightful recipes that move cheese into a meal’s starring role. Culled from chef and cheesemonger Chester Hastings’s twenty-five years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by fifty color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.

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  Cato on Farming - De Agriculture

  Marcus Cato

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  The first recipes to have survived in Latin, from the 2nd century BC, it is a particularly important resource. Cato wrote the earliest surviving complete work of Latin prose literature. It was this treatise: a book of instruction about the cultivation of vines, olives and fruit, the management of slaves and contract labour, the rituals consequent on ownership and even cookery for humans and the pharmacy.

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  Espresso - Ultimate Coffee

  Kenneth Davids

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  The popularity of espresso, coffee at its purest and most intense, has grown exponentially in the past decade. In this revised edition of his book on the ultimate coffee, Kenneth Davids provides a lucid, engaging examination of espresso's lore, legend, and culture. A finalist for the James Beard Award upon its original publication. Espresso is the perfect introduction to the world of specialty coffee.

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  Wild Mocktails and Healthy...

  Lottie Muir

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  Create delicious mocktails and low-sugar cocktails, using home-grown and foraged ingredients. Includes a foreword by Jekka McVicar.
  Award-winning cocktail-maker and gardener Lottie Muir brings you another selection of wonderfully wild and flavourful concoctions from her pop-up bar, The Midnight Apothecary. For this new repertoire of drinks, Lottie set herself a threefold challenge: to achieve the same amount of pleasure and balance that refined sugar provides in the taste and mouth-feel of a cocktail, to create new aromatic and bitter-forward drinks, and to make delicious new mocktails for those who want to consume no, or less, alcohol. Lottie has created delicious infusions, cordials, sodas, shrubs, bitters, teas and tonics that can be mixed alcohol free as mocktails – try out the Cherry Blossom and Flowering Currant Cordial, the Thyme and Licorice Syrup, or the Iced Spring Tonic Tea – or added to your favourite spirits to create a magical take on old-time classics, such as the Wild Negroni or the Windfall Punch. There is the perfect drink for any time of the year and whatever your mood, so whether it is Dry January mocktails that you need, no-added-sugar fun, or the restorative powers of an indulgent cocktail, Lottie's plant-powered potions hit the right spot.

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  From a Polish Country House...

  Anne Applebaum, Danielle Crittenden

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  The Pulitzer Prize–winning journalist explores Poland’s vibrant and modern culinary life in this beautifully photographed cookbook with 90+ recipes. 
   
  For too many people, the term “Polish cooking” conjures to mind heavy, greasy, flavorless food. But historian and journalist Anne Applebaum, who has lived in the country since before the fall of Communism, knows better. With recipes inspired by her home in the Polish countryside, Anne sets the record straight about this fresh and delightful cuisine.  
   
  From a Polish Country House Kitchen offers a tantalizing look at Poland’s cultural heritage, turbulent history, and culinary rejuvenation. With recipes including Caviar and Blini, Steak Tartare, Zupa Gryzbowa, Trout with Lemon Cream Sauce, as well as pierogis, pancakes, latkes, and desserts, Anne shares the sustaining foods of her Polish country home with home cooks the world over.

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