Bourbon is booming, and this guide will teach you all you need to know.Eric Zandona - spirits specialist at the American Distilling Institute - explores 140 of the finest bourbons in the world, from the big-name classics to tiny craft distilleries, with flavour profiles and recommendations for the best way to drink each one. Also featuring recipes for 20 classic bourbon cocktails, as well as chapters on the history of bourbon, how the drink is made and the key things you need to understand when buying a bottle, The Bourbon Bible is the ultimate guide to the ultimate drink.

Bake your dreams come true with this stunning collection of over 60 recipes for modern occasion cakes that will delight and surprise. Includes glitter, mermaids, unicorns, rainbows, drip cakes and more! Even the wildest of imaginations will be satisfied with this collection of fantastical recipes. From trendy drip cakes to surprise inside centres, creative flavours and finishes ensure every fun celebration is catered for with a beautiful fantasy-themed centrepiece. For that person in your life who loves a little bit of bling and sparkle, for the young at heart, the daydreamers and the glamorous people for whom a victoria sponge simply won t do. Each recipe includes detailed instructions to ensure that even novice bakers can create something truly sensational. A selection of basic sponge recipes includes gluten-free and vegan versions so that no one is left out of the fun. Chapters include Cookies and Candies with a Giant Jaffa Cake and a Stacked Donut Drip Cake. Fantastic Beasts features a Unicorn Dreamer Ca

肉类正以多种形式回归。无论是香肠，风干的火腿，血肠，或者是手撕猪肉，肉类真经历一场复兴。在今天，享受肉食是一种食品趋势。品质手工肉类结合传统和创新取代了有问题的的大众市场的工业产品。无论是一个采样，欣赏，或是制作，都会重视到动物是如何繁殖，喂养，发育，以及历史影响，地区特色和生产的方式。 随着创意与手工艺的正确结合，年轻的屠夫们正从优质的原料中制作出美味的产品。除了作为优质肉类传播者，他们还为客户提供：制作的知识，新的推动和周到的服务。在今天美食鉴赏家们也传播从鼻子到尾巴的运动，这是基于古老传统的饮食准备和对动物完整地食用的尊重，同时这也是一种可持续的方式。 本书的是新肉类文化引人注目的视觉盛宴。她记录了当前的发展趋势，食物，和美食家与制造者的背后故事。除了介绍牛和肉的切割

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jorgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls. 与厨师一起吃饭记录了由Noma，Le Chateaubriand和The French Laundry等十八家嵿级餐厅的厨师和前台员工共享的每日餐点。通过Per-Anders Jorgensen的精美摄影和易于遵循的食谱捕获与厨师一起吃饭，提供了对完美无暇的厨房墙壁背后的普通食物的独特见解。