Kinfolk magazine?launched to great acclaim and instant buzz in 2011?is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends.Now there?s The Kinfolk Table , a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks?artisans,bloggers, chefs, writers, bakers, crafters?has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic ,Taking home cooks back to simpler times, this cookbook from the creators of Kin

Qui n’aime pas ces délicieuses gourmandises à déguster au petitdéjeuner, au repas, au go?ter ou à l’apéritif ? Sucrés ou salés,prenez l’habitude de réaliser des pancakes gourmands, sortez de latraditionnelle crêpe au sucre, et faites des blinis maison,tellement plus savoureux que ceux achetés dans le commerce !

Chocolate is a decadent visual exploration of the world's favorite indulgence, from its origins to tasting, techniques, and recipes, so every chocoholic can really appreciate every mouthful. Find out how to identify quality when buying, taste like a pro, or make your own chocolate at home and experiment with different flavor combinations. Take the leap from chocoholic to chocolatier with the help of 15 step-by-step recipes for truffles, fondant, cake, and more. Eight step-by-step techniques provide mini master classes for tempering, flavoring, and even making your own bean-to-bar chocolate. Chocolate also traces the transformation from cocoa bean to bar, highlights the chocolate-producing countries throughout the world, and explains why chocolate is so addictive. With more than 300 photographs, this book is a visual indulgence that is sure to lead to a palatable one. Give in to your inner chocoholic and become an expert on the world's most delectable treat with DK's Chocolate . ,

"The bible for all chefs." Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. * Includes an entirely new chapter on plated desserts and new coverage of

Cake à la mozzarella et aux figues, Cake tomates séchées etparmesan, Cake aux lardons et aux pruneaux, Cake au thon et à lamoutarde à l'ancienne, Cake aux raisins et au romarin, Cake à lach?taigne, Cake aux griottes... Laissez parler votre créativité!Collection aiguise vos sens... et propose 40 recettes destinées àséduire les papilles des plus fins gourmets. Offrez-vous quelquesinstants culinaires d'exception alliant simplicité et élégance.

Vert pistache, jaune citron ou rose framboise... à la violette,à la rhubarbe ou à la réglisse, il suffit d'une recette bienexpliquée pour que vos macarons soient toujours aussi beaux quebons : ronds, craquants et fondants à la fois... Une si doucetentation !

Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.,

Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods not just meat with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin

Croquants aux framboises et au citron, Truffes au chocolatnoir, Tiramisu de chocolat blanc aux fraises, Tarte aux noix depécan, Méli-mélo de fruits rouges au champagne... Profitez de vospauses café en savourant ces délicieux accompagnements ! Collectionaiguise vos sens... et propose 40 recettes destinées à séduire lespapilles des plus fins gourmets. Offrez-vous quelques instantsculinaires d'exception alliant simplicité et élégance.

Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences. More than 300 stunning photographs, specially commissioned for this book, with complete nutritional information given for every recipe.

30 recettes de délicieuses gourmandises à déguster au moment ducafé : des petits g?teaux (madeleine glacée à la fleur d’oranger,cupcake fleuri, macaron café-chocolat blanc) … mais aussi desmousses et des crèmes (cheesemousse à l’abricot, mousse au chocolatet au whisky, pannacotta aux framboises)… et des friandises (sucreréglisse, fruits au chocolat, roses des sables, rochers au rizsoufflé). Pour tous les amateurs de sucré… avec le café !

A companion full of classic, easy-to-cook French recipes, complete with photographs of the food and the location.,

This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread requiring little more than flour, water, time, and a pan and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a fun read full of great advice for bakers of all levels.,