一个古怪，精美的照片收集美味和创意北欧烘焙食谱的灵感来自大自然。 从丹麦的hygge（或 舒适度 ）概念到瑞典的fika（或 咖啡休息时间 ），谈到享受生活中的美好事物，北欧国家倾向于*好地了解。贝克兰透露，甜点也不例外。由着名Instagram客户背后的挪威平面设计师，面包师和摄影师Marit Hovland撰写，这本美丽的食谱书是对我们周围世界的美妙创意和美味致敬，让喜爱烘焙的爱好者，手工制作，自然，和所有事情斯堪的纳维亚。 凭借50个诱人的甜点食谱和140张令人惊叹的彩色照片，贝克兰和眼霜一样，对眼睛来说也是一种享受。专注于纯度，季节和品质，Hovland提供更甜美，更有趣的方式，迎合像Magnus Nilsson这样的厨师喜欢的新北欧烹饪潮流。她的每一个烹饪创作都体现了 灵感随处可见 的信念，这些创意复制了自然界*引人注目的方面。从巧克力海贝壳到可

Everything you could possibly want to know about wine, in one fully up-to-date A-Z volume!The Oxford Companion to Wine is a uniquely comprehensive and in-depth A-Z reference book on every aspect of wine:more than 4,000 entries covering topics from history through geography, geology, soil science, viticulture, winemaking, packaging, academia, technology, and regulations to people and places, tasting, writing, and the language of wine. The system of cross-references takes the reader from one entry to another, showing how all these topics are interconnected in the fascinating story of wine in its most traditional and modern forms. This new fifth edition, which benefits from the knowledge and experience of over one hundred new contributors, all experts in their field or geographical region, is expanded by 272 new entries, and every existing entry has been reviewed, updated, and polished. The text is more international than ever, written for wine lovers of every persuasion, including those who love wine but want

Here is the first book all the great sauces of practical,workable system. Raymond Sokolov, the widely admired former FoodEditor of The first to point out that the hitherto mysterioussaucier's art, as practiced by the best restaurant chefs, is basedon what amounts to an elegant "fast food" technique. And this iswhat he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for useat a moment's notice... -- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants... -- How to prepare the classic dish for which each sauce istraditionally used, with suggestions for enhancing simpler fare(the recipes run the gamut from Duckling a la Bigarade to PoachedEggs Petit-Duc -- that i

Perfectly pristine ingredients, combined sensibly and cookedproperly, are the unmistakable hallmarks of the best Italian food.Chef Mario Batali, known to fans far and wide as "Molto Mario" fromhis appearances on television's Food Network and as chef of NewYork's much-loved Pó restaurant, has elevated these simpleprinciples to fine art, creating innovative new fare that paystribute to traditional Italian home cooking in a distinctly modernway. Now, for the first time, more than 200 of his irresistiblerecipes for fresh pastas, sprightly salads, grilled dishes, savoryragus, and many others are gathered in Simple Italian Food, acelebration of the flavors and spirit ofItaly. Mario draws inspiration for his distinctive dishes from the two"villages" that have left their stamps on his cuisine: BorgoCapanne, the tiny hillside village in Northern Italy where he livedand cooked for several years, and New York's Greenwich Village,where he has ready access to bountiful produce and outstandingartisan-made

An all-inclusive, easy-to-use primer to all things wine Want to learn about wine, but don't know where to start? "Wine All-In-One For Dummies" provides comprehensive information about the basics of wine in one easy-to-understand volume. Combining the bestselling "Wine For Dummies" with our regional and specific wine titles, this book gives you the guidance you need to understand, purchase, drink and enjoy wine. You'll start at the beginning as you discover how wine is made. From there you'll explore grape varieties and vineyards, read labels and wine lists, and discover all the nuances of tasting wine. You'll see how to successfully store wine and serve it to your guests-and even build up an impressive collection of wine. Plus, you'll find suggestions for perfect food pairings and complete coverage on wines from around the world. Features wine tasting, serving, storing, collecting, and buying tips, all in a single authoritative volume Includes information on California wines, as well as other domestic and fo

This book has 80 simple and delicious recipes from the MiddleKingdom.

In Cantonese, “dim sum” means “touch the heart,” and EllenBlonder’s charming celebration of China’s famed tea lunch does justthat. More than sixty carefully crafted, authentic recipes, eachillustrated with Ellen’s exquisite watercolor paintings, put thekey to re-creating these delectable morsels in every cook’shand. Anyone who has enjoyed the pleasures of a dim sum meal hasinevitably wondered what it would be like to create these treats athome. The answer, surprisingly, is that most are quite simple tomake. From dumplings to pastries, Dim Sum is filled with simple,foolproof recipes, complete with clear step-by-step illustrationsto explain the art of forming, filling, and folding dumplingwrappers and more. Ellen Blonder offers her favorite versions oftraditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp HaGow, each bite vibrantly flavored, plus recipes for hearty stickyrice dishes, refreshing sautéed greens, tender baked or steamedbuns, and a variety of pastries and dessert

"对于每个想了解更多杜松子酒的人来说，这是一本*完整可靠的指南 涵盖了世界上*好的杜松子酒，历史和生产方法，以及帮助杜松子酒在全球取得成功的国家。 从用本地植物小批量生产的杜松子酒，到制造世界上*受认可的杜松子酒品牌的大型设备，《杜松子酒世界地图集》探讨了从植物到瓶装酒的方方面面：植物的生长和收获方式和地点，以及它们对杜松子酒味道的影响；制造商及其品牌背后的故事；杜松子酒的确切制造地点和制造方式；以及每个国家值得尝试的*佳范例。 全球鸡尾酒也包括在内，包括一些*著名的杜松子酒混合饮料的历史和原产国。" Excellent' - Susy Atkins, the Telegraph For everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global

America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an