Clotilde Dusoulier is a twenty-seven-year-old Parisian whoadores sharing her love of all things food-related—recipes,inspirations, restaurant experiences, and above all the pleasure ofcooking with the fresh ingredients found in her local Montmartreshops. But her infatuation with food was born not in her mother’sParisian kitchen, but in San Francisco, where she moved aftercollege and discovered a new world of tastes. When she returned toher beloved France, her culinary exploits inspired her popular andcritically acclaimed blog, ChocolateandZucchini.com. In her first book, Dusoulier provides a glimpse into the life ofa young Parisian as she savors all that the city has to offer andshares her cooking philosophy in the form of more than 75 recipesthat call for healthy ingredients (such as zucchini) and moreindulgent tastes (such as chocolate). The Los Angeles Times callsher recipes "simple, charming, and fun." Appetizers such as Cumin Cheese Puffs, sandwiches and tarts likeTomato Tatin, sou
Presents a whole range of recipes that will work on or alongside the barbecue, including not only such things as burgers and kebabs but also side dishes, salads, summer desserts and summer drinks, as well as a section on Butters, Coatings Marinades. Uses clear photography and easy-to-follow methods, ideal for the busy cook.
The world's most popular beverage with a history stretchingthousands of years is now a secret weapon in the culinary arsenal -devoTEAs will love the chance to braise, bake, and brine with tea.White, green, oolong, black, and everything in between and beyond,Culinary Tea not only tells the story of tea as a beverage butcombines the world's favourite drink with the culinary arts in morethan 100 recipes and photographs throughout. You can take aculinary journey to meats braised in tea, fruits steeped in tea,desserts delicately flavored with ground leaves, tea-infusedcocktails with custom-flavoured alcohols, seasonal tea-basedbeverages fit for a party, and many more creaTEAve dishes designedto use a myriad of teas from all over the world.
Hot-shot magazine editor Lisa Edwards' career is destined for high-rise New York when suddenly she's diverted to low-rise Dublin.But what can she do she do about it? Ashling Kennedy，Lisa's super-organized assistant.worries abort everything from her lack of waist to the lack men in her life. She's even anxious about a little bit of raw fish…… Clodagh Kelly is Ashling's best friend and has her prince，her beautiful kids and a lovely house-everytheng in fact that Ashling ever wanted.And yet，she's still not satisfied. Three women on the verge of happiness and even closer to complate breakdown.Whech way will they fall?
"I want my wines to tell a good story. I want them naturaland most of all, like my dear friends, I want them to speak thetruth even if we argue," says Alice Feiring. Join her as she setsoff on her one-woman crusade against the tyranny of homogenization,wine consultants, and, of course, the 100-point scoring system of acertain all-powerful wine writer. Traveling through the ancientvineyards of the Loire and Champagne, to Piedmont and Spain, shegoes in search of authentic barolo, the last old-style rioja, andthe tastiest new terroir-driven champagnes. She reveals just whatgoes into the average bottle--the reverse osmosis, the yeasts andenzymes, the sawdust and oak chips--and why she doesn’t find muchto drink in California. And she introduces rebel winemakers who areembracing old-fashioned techniques and making wines withindividuality and soul. No matter what your palate, travel the wine world with Feiringand you’ll have to ask yourself: What do I really want in myglass?
在这本书中，调酒师，餐馆老板，烈酒顾问，品牌所有者和饮料作家Tristan真正地掌握了他的手艺，并尝试并研究了混合完美鸡尾酒的艺术，并解释了迷人的现代混合技术。他展示了精选的经典鸡尾酒，解释了它们有趣的起源，并介绍了启发或创造了这些丰富多彩的历史人物。继续前进，他从实验室重新发明了每种饮料，增加了现代感，为这些经典葡萄酒注入了新鲜的生命。使用Sazerac或Rob Roy保持原汁原味，或尝试他的一些现代变体来创建绿色妖精的Sazerac，上面铺上苦艾酒 air 或侧面带有 age 的Insta-age Rob Roy。 A true master of his craft, in this book bartender, restaurateur, spirit consultant, brand owner, and drinks author Tristan explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, int
