Gastronomia

Cheio de receitas originais para coquetéis, misturadores, guarnições e bitters, este livro escrito por um especialista em coquetéis mostra aos leitores como transformar bebidas e sabores em drinks inspiradores e de dar água na boca. Em bares e restaurantes em toda a América, os consumidores estão sendo expostos à arte do coquetel moderno. Alchemy in a Glass leva os leitores em uma viagem e ensina-lhes a arte de equilibrar sabores, misturadores e bebidas alcoólicas com a orientação especializada do barman Greg Seider. Seider, que criou cardápios de coquetéis para os melhores bares e restaurantes de Nova York e Los Angeles, aborda a criação de coquetéis como a arte de entender como os sabores funcionam juntos e se desenvolvem ao longo de uma bebida. Ele prioriza o uso de ingredientes frescos, sazonais e caseiros para infundir e enfeitar suas bebidas. Com base em sua experiência no desenvolvimento de cardápios de coqueteís para chefs como Eric Ripert, Seider vai além das receitas para mostrar aos leitores como os sabores funcionam, dando-lhes direções para construir uma bebida equilibrada. Seider compartilha receitas inspiradas por mais de cinquenta coquetéis originais, além de clássicos com um toque e receitas para guarnições, infusões e elixires.

Do chef francês mais proeminente do mundo, há uma nova coleção de receitas saudáveis e caseiras de bistrô.

Alain Ducasse, chef icônico e autor de Simple Nature, apresenta uma coleção de receitas de sua rede mundial de bistrôs franceses - Allard (em Paris), Aux Lyonnais (Paris) e Benoît (Paris, Nova York e Tóquio). Uma alternativa relaxante e de convívio à alta gastronomia, a culinária de bistrô se aproxima mais do gastropub britânico ou da tradição italiana da osteria, com pratos menos formais servidos com vinho local. Ducasse e sua equipe de chefs reestruturaram esses clássicos casuais com um olhar contemporâneo, dando-lhes uma reviravolta sutil e um perfil mais leve e saudável.

As receitas incluem a culinária caseira francesa que todos nós gostamos de pedir em restaurantes familiares, incluindo cocotte de oeuf, pâté en croute, blanquette de veau, sole meunière, sopa de cebola francesa clássica e, claro, mousse au chocolat e poires belle-Hélène. A instrução especializada para receitas acessíveis fará com que você cozinhe como um chef francês, deliciando a família e os amigos com versões modernas e deliciosas da culinária clássica de bistrô.

This cookbook combines the farm-to-table appeal of Alice Waters with the French escapism of Patricia Wells. It will satisfy those who aspire to the lifestyle fantasies of Kinfolk magazine and follow chefs like Dan Barber and David Kinch.
 
A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking— which places vegetables at the forefront, but is not vegetarian—centers around coaxing the most flavor from each ingredient at its peak freshness. Nature’s Larder opens up a new way of thinking about food, one that returns to an instinctual relationship to taste and a direct connection to the natural world.

The complete guide to growing, procuring, and preparing local and seasonal foods for the home cook. The Field to Table Cookbook brings 175 family-pleasing, nutritious, and accessible recipes to home cooks who want to increase their familiarity with procuring and cooking clean, organic meat, fish, fruits, and vegetables. Susan L. Ebert’s seasonal tips and recipes for game, fish, wild foods, and garden produce translate well to different regions and climes. Ebert—an experienced hunter, angler, forager, and gardener—pairs her straightforward recipes with more than one hundred illustrative photos of procuring food in the field and presenting it on the table, along with tips on dressing, deboning, preparing, drying, curing, and preserving nature’s bounty. Field notes about wild game, fish, foraged foods, and home garden favorites complete the experience. This book is a wonderful resource: as a thorough seasonal guide to cooking with game, foraged food, and organic vegetables (for nonhunters and hunters alike); as a cookbook for hunters; and as a guide for home cooks who prepare fish and game for their family.

Georgia O’Keeffe chose New Mexico as the vibrant backdrop for the second half of her boundlessly creative life, refinishing her homes in Ghost Ranch and Abiquiú with special emphasis on the kitchen and garden spaces that were fundamental to her artistic process. Featuring fifty recipes collected from Georgia’s favorite cookbooks with her handwritten notes or prepared for her by cooks and caretakers, Dinner with Georgia O’Keeffe is a perfect balance between the fresh local and traditional ingredients O’Keeffe sought and the New Mexican landscape and culture that constantly influenced both her art and her sense of self.

FOREWORD INDIES Book of the Year Awards — 2017 BRONZE Winner for Cooking

In her first cookbook, the acclaimed chef, winner of a 2018 James Beard Award for Best Chef: New York City, shares her favorite cook-at-home recipes, inspired by her year off from professional cooking. 

Missy Robbins had been on an upward trajectory through the ranks of chefdom, racking up accolades in Chicago at Spiaggia and in New York as the executive chef of A Voce Madison and A Voce Columbus, both of which earned Michelin stars under her leadership. But success in the grueling world of restaurant cooking took a toll, in sacrifices of time, health, and relationships. So in 2013 Robbins hung up the title of executive chef to explore life outside of the restaurant.

This book is a result of that year off: A collection of recipes that Robbins created in her tiny West Village kitchen while she rediscovered life outside of the restaurant world. These dishes, organized around essays narrating her year off, will help readers fall in love with cooking again, as Robbins did. In addition to pasta and the Italian-inspired dishes that Robbins is known for, there are her childhood favorites, such as chicken soup with ricotta dumplings, and breakfast, vegetable, and salad recipes, resulting from Robbins’s commitment to healthier eating habits; there is also a chapter of Asian recipes, inspired by a long-wished-for trip to Vietnam and Thailand. Intimate, engaging, and filled with Robbins’s signature thoughtful, ingredient-driven cooking, this cookbook gives readers the secrets to delicious and varied home cooking within a poignant story of self-discovery.

Written by Sarabeth Levine, Photographed by Quentin Bacon, Contribution by Genevieve Ko

From the classic Margarita to the Love Byte, Cocktail Chameleon is award-winning designer and producer Mark Addison’s invitation to join him as he dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. Mr. Addison tantalizes with molecular mixology to create the Anti-Gravity, instructs on how to reinvent the beloved Bloody Mary with sake, and invokes the famed royal rose garden with the Versailles. Inspiring the creative mixologist in everyone, Cocktail Chameleon will become an instant ally for hosts looking to elevate an occasion, or a much-needed companion to help unwind and end the day on a high note!

Cocktail Chameleon was awarded The Best Cocktail Book in the USA for 2017 by the Gourmand World Cookbook Awards.

Modernist Cuisine é uma equipe interdisciplinar em Bellevue, Washington, fundada e liderada por Nathan Myhrvold. O grupo inclui cientistas, chefs de pesquisa e desenvolvimento e uma equipe editorial completa, todos dedicados ao avanço do estado da arte culinária através da aplicação criativa do conhecimento científico e de técnicas experimentais. Mude a maneira de pensar sobre a comida: a cozinha modernista em casa abre um novo mundo de possibilidades e inovações culinárias para cozinheiros domésticos apaixonados e curiosos. Neste volume de 456 páginas, vibrantemente ilustrado, você aprenderá a estocar uma cozinha moderna, a dominar as técnicas modernistas e a fazer centenas de novas receitas impressionantes, incluindo sopa de cenoura caramelizada cozida sob pressão, mac e queijo suave e sedoso e sous vide , Costela de porco refogada. Você também aprenderá sobre a ciência por trás de seus pratos favoritos, o que realmente acontece quando você assa uma galinha e por que as panelas de pressão são perfeitas para fazer sopa.