Yangi retseptlar

Oshxona atrofida 3 ta savol: oshpaz Joshua Vigam


Chef Whigham sayohatlarining uning ijodiy jarayoniga ta'siri haqida gapirib beradi

Chef Uigam Xose Andresning bir qancha oshxonalarida ishlagan.

Daily Meal oshpaz oshpaz Joshua Uigam bilan sayohatlari uning ishiga qanday ta'sir qilganini bilib oldi. Whigham - Los -Anjelesdagi Xose Andresning "Bazaar" oshxonasining oshpazi va ilgari Andresning boshqa restoranlarida ishlagan. Atlantika, minibar va Vashingtondagi Zaytinya a Los-Anjeles Taymsdan to'rt yulduzli sharh, Bazaar 2009 yilda Esquire yilning restorani deb topildi va Zagat Los -Anjelesning 2010 yildagi eng yaxshi qo'shiqchisi bo'ldi.

Kundalik ovqat: sayohat paytida eng ilhomlantiruvchi taom tajribangiz nima?
Joshua Uigam:
Mening eng ilhomlantiruvchi taom tajribam - bu Yaponiyaga birinchi safarim edi. Men bir lahzali ramen bilan bir lahzaga keldim. Men bu kichkina do'konda yagona g'arblik edim va hamma nima uchun u erda ekanligimni o'ylab, menga qaradi. Men peshtaxta oldiga borib, nimani xohlayotganimni ko'rsatdim, chunki biz bir -birimizni tushuna olmadik. Peshtaxta ortida turgan odam menga, men udonli sho'rva tanlaganimni tushuntirdi. Men bu piyola bilan o'tirdim, uni o'rgandim, atrofdagilarga qaradim, mahalliy aholi uni qanday yeydilar, keyin shaharga ketdim. Ovqatlanish, noodle eyish, bulonni ichish. Bu men va o'sha piyola makaron edi va hammasi shu edi.

TDM: Sizning sayohatlaringizdan oshxonadagi eng sevimli suvenir nima?
JW:
Mening sevimli oshxona suveniri - bu yapon sushi oshpazining yuzu zesteridir.

TDM: Agar siz bitta mamlakat bo'ylab ovqatlanishingiz mumkin bo'lsa, qaysi biri bo'lar edi va nima uchun?
JW:
Agar menda imkoniyat bo'lsa, men ham Yaponiya, ham Ispaniya bo'ylab ovqatlanardim. Ikkala mamlakatda ham shunday ajoyib oziq -ovqat tarixi bor va har bir mamlakatning turli mintaqalariga sayohat qilib, nuanslarni tushunish haqiqiy bo'lmagan tajriba bo'ladi.


Oshxona sinovlari bo'yicha maslahatlar: olma 101. va 52 ta retsept

Shunday qilib qaysi olma yeyish uchun yaxshiroq, qaysi biri pishirish va pishirish uchun yaxshiroq?

Oziq -ovqat muharriri Russ Parsons, bir necha kuz oldin, olmalarni meros qilib olgan ustuni orqali tez -tez hayron bo'ladigan olma savolini o'rganib chiqdi:

Olma dunyosi toza tarzda ikkiga bo'lingan: pishiruvchilar va yeyuvchilar. Ammo bu siz pishirgichni eyolmaysiz degani emasmi? Yoki yeyuvchi pishiraymi? Umuman olganda, "olma" ni nima pishiradi? Umuman olganda, eng yaxshi pishiriladigan yoki pishiriladigan olma - bu tortli (chunki siz baribir shakar qo'shasiz) va pishirish jarayonida bir -biriga yopishib turadigan olma. Mening tajribamda, eng yaxshi olma pishirish uchun Granny Smit, Golden Delicious va Jonathan bor. Ammo men Gala, Braybern, Pushti xonim va Fuji bilan ham omadli bo'ldim. Qadimgi navlarga kelsak, ular juda ko'p, dehqondan so'rash yaxshidir.

Chapdagi mukofotga sazovor bo'lgan olma pirogi retsepti va bizning retsept va foto galereyamizda tasvirlangan 52 ta retseptga havolalar uchun quyida o'qishni davom eting.

Agar sizda oshxona bo'yicha maslahatlar yoki savollaringiz bo'lsa, men o'rganishni xohlaysizmi, quyida izoh qoldiring yoki menga elektron pochta orqali yozing [email protected]

Umumiy vaqt: 1 soat, 10 daqiqa va ortiqcha sovutish vaqti

3 - 4 kilogramm olma, tozalangan, yadroli va katta bo'laklarga bo'linadi, sakkizdan bir yoki o'ndan biriga.

1/4 choy qoshiq yangi maydalangan yong'oq

1 osh qoshiq tuzsiz sariyog '

1 tuxum, kaltaklangan (tuxum yuvish uchun ishlatiladi)

1. Pechni qizdiring 450 gradusgacha.

2. Tashqi chetidan boshlab, pirog qobig'ini olma bo'laklari bilan tekislang. Konsentrik doiralarda ichkariga harakatlaning. Qachonki siz pastki qavatni yopib qo'ysangiz, qolgan qismini tepaga qo'ying. Haddan tashqari yuklamasdan zichlikka o'ting.

3. O'rta piyola ichida, granüllangan shakar, dolchin, muskat yong'og'i, qayin, tuz va limon qobig'ini aralashtiring. Shakar/ziravorlar aralashmasini olma ustiga tekis seping, so'ngra jigarrang shakar seping. (Xavotir olmang, hammasi pastga qarab siljiydi.) Sariyog'ini mayda bo'laklarga bo'ling va tasodifiy, lekin shakar ustki qismiga tarqating.

4. Yuqori qobiqni qo'ying, kıvırma, keyin bug 'teshiklarini kesib, tuxum yuvish bilan sirlang. Pishirishdan oldin pirogni taxminan 20 daqiqa sovutib oling.

5. Pirogni joylashtiring pechda va 15 daqiqa davomida pishiring. Issiqlikni 350 ga tushiring va sharbatlar qaynaguncha pishiring, lekin meva hali ham qattiq bo'lib qoladi (tish pichog'i yoki pichoqning uchidan foydalanib, teshikni teshib, olma bo'lagini teshib qo'ying), qo'shimcha 30-40 daqiqa. Pirogni sovutish tokchasiga olib tashlang.

6. Pirogni sovutib oling xizmat qilishdan oldin xona haroratiga qadar. Bir necha soat yaxshi, hatto kechasi ham yaxshi. Lazzatlar bir -biri bilan birlashadi va yumshoq bo'ladi, sharbatlar esa qattiqlashishga vaqt topadi.

10 ta porsiyaning har biri: 364 kaloriya 4 gramm oqsil 54 gramm uglevodlar 3 gramm tola 16 gramm yog '10 gramm to'yingan yog' 61 mg xolesterin 31 gramm shakar 187 mg natriy.


Samanta De Silva

Florida shtatining Mayami shahridan dizayn bo'yicha maslahatchi Samanta De Silva Top 18dan birinchi bo'lib tushgan ikkitadan biri edi. MasterChef Uchinchi mavsumda. Samantha, serial ketayotgan paytda chiqish intervyusida qildi qachondir restoranda ishlashni va egalik qilishni xohlaysiz, lekin Men restoran va dam olish xonalarining old tomoni uchun maslahat berishga e'tibor qarataman. ”

Uning oziq -ovqat blogida, tasodifiy harakatlar - 2012 yil iyun oyida, shou birinchi marta efirga uzatilganida,#8230 va undan keyin juda kam. 2014 yil oktyabr oyida u “ qayta paydo bo'ldi va#8221 saytga joyladi: “Shunday qilib, hayot odatdagidek muloqotga to'sqinlik qildi. Lekin men hozir ’ orqaga, qancha vaqt haqida hech qanday majburiyat, lekin men yarim muntazam ravishda ko'p oziq -ovqat tuzatish qo'shib bo'ladi. Bizni kuzatib turing va#8230 va#8221 Hmm. O'ylaymanki, biz bu haqda ko'ramiz, chunki o'shandan beri boshqa hech qanday xabar yo'q.


Oshxona

Kolman Domingo Bu Toni®, Lorens Olivye, Drama Stoli, Drama Ligasi va NAACP mukofotiga nomzod, OBIE va Lucille Lortel mukofotiga sazovor bo'lgan aktyor, dramaturg va rejissyor. Domingo Barri Jenkins filmida paydo bo'lgan. Agar Beale ko'chasi gaplasha olsa va bundan keyin A24 -da ko'rish mumkin Zola va Nuh Xovli ’s ilmiy-fantastik dramasida Osmondagi Lyusi Fox Searchlight uchun. Hozirda u Viktor Strand rolini o'ynaydi Yuradigan o'liklardan qo'rqing va takrorlanuvchi rolga ega edi Nik. U Television Academy® tomonidan taqdim etilgan 2018 Mustaqil Televideniya Festivalining "Eng yaxshi dramatik aktyor" mukofoti sovrindori. Hech kim, rejissyor Eli Kooris va Joshua Shaffer, va yaqinda Sundance badiiy filmlar dasturi grantini olgan. Janob Domingo, uning ijodiy hamkori Alisa Tager va AMC Networks hozirda original drama seriyasini ishlab chiqishmoqda. G'arbiy Filli, bolam, u yozadi, boshqaradi va ijro etadi. Shuningdek, u HBO telekanali uchun yarim soatlik noma'lum komediya ustida ishlamoqda. Uning mashhur Broadway musiqiy qo'shig'i Yoz: Donna yozgi musiqiy Tony® mukofotining ikkita nominatsiyasi, shuningdek, Drama Desk va Drama Ligasi bilan taqdirlangan. U o'z milliy turini 2019 yilning kuzida boshlaydi. (Ogata surati.)

Sevimli filmlarimdan birida, Ko'pincha Marta, Martina Gedekning unvonli belgi uning terapevtiga oshpazning mahoratini oddiy taomlarni tayyorlash qobiliyati bilan aytish mumkinligini aytadi. "Misol uchun, engil reyhanli sosli lososni oling", deydi u. «Ko'pchilik buni katta muammo deb o'ylamaydi va uni menyuga qo'yadi. Ammo uni to'g'ri qovurish yoki bug'lash va kerakli miqdordagi tuz va ziravorlarni sousga qo'yish qiyin. Bu retseptda hech qanday chalg'ituvchi, dizayn va ekzotik ingredient yo'q. U erda faqat baliq va sos bor. Baliq va sos ».

Mening birinchi xotiralarim retseptlar, pishirish, onam bilan oshxonada bo'lish bilan to'lgan. Bu yozning shiddatli yakshanbasi va men tasodifan tasmaniyalik shaytonga o'xshab, pechka atrofida aylanib yurganini ko'rib, baxtliman. U menga o'z tovuqini qovurish, hech narsa yoqilmagan yoki ichi pushti emasligiga ishonch hosil qilishni o'rgatish uchun o'z jarayonini aytib bermoqda. Bu mohir, oddiy va oddiy, xuddi Martaning lososiga o'xshaydi. Uning tabiiyki, meni hamma narsa shunchalik oson ko'rinadigan qilib hayratga soladi. "Oshxonada qoling," deydi u, "chalg'imang. Siz odamlarni shunday ovqatlantirasiz. Sevgi bilan." Men tushundim, bu u tarkibiy qism hisoblanadi. Uning sevgisi va sadoqati.

Bir necha yil o'tgach, Kaliforniyada, men 22 yoshdaman va yassi, havoda baland arqonda o'ralganimdek, menga qaragan kichkina yuzlarga tikilib qoldim. Men siyosiy tsirkda havodagi veb -rassomman, qirg'oq bo'ylab va pastda gastrollarda, yolg'on bilan o'sadigan, lekin oxir -oqibat mag'lub bo'lgan salamander yovuz hayvonining rolini o'ynayman. Yaxshilik bizning ertakimizda yovuzlikni oyoq osti qiladi. Men hayotimning vaqtini o'tkazyapman. Men savdoda qo'rqmas ijrochini qidirayotgan reklamaga javob berdim. "Biz sizni o'rgatamiz", deyilgan. Ustoz Lu I menga asosiy tarkibiy qism borligini aytadi - Mu chi - katta yurak, men jasurman. U menga aytadiki, ochiqlik - bu uchish uchun kerak bo'lgan narsa. Olti haftalik mashg'ulotda men beshta pim bilan yurishni, balandligi besh metrgacha piyoda yurishni, gimnastika va yiqilishni o'rgandim. Men yuragimni qo'ydim va onam aytganidek, chalg'imasligimga ishonch hosil qilaman.

Uch yildan keyin men Antonio rolini ijro etaman O'n ikkinchi kecha Teatr karkidonida. Rejissyor Denni Scheie, bir odamning vunderkind, xonaning markazida. U spektaklga o'z aktyorlarini taklif qilmoqda va bizga Malvolio xarakteri ssenariydan kesilganini aytadi. "U shunchaki boshqa subplot", deb e'lon qiladi Denni. "Meni sevgi hikoyasi ko'proq qiziqtiradi." U spektaklga usta oshpazdek munosabatda bo'lib, qanday lazzat berish kerakligini, nimani kesib tashlashni biladi. Natija hayajonli. Bilaman, siz Shekspir bilan birga bo'lishingiz mumkin, agar qilmoqchi bo'lgan narsangiz aniq bo'lsa. Men aynan qaerda bo'lishim kerak, deb o'ylash hayajonlantiradi. San -Frantsisko o'zimni uyimdagidek his qiladi. Do'stlarim - mening oilam.

Kolman Domingo - Viktor Strand rolida Yuradigan o'liklardan qo'rqing

Men yarim vaqtda "Zuni" kafesida ofitsiant bo'lib ishlayman. Meni Shekspir haligacha iste'mol qiladi, hozir Oberon singari Yoz kechasi orzusi. Bu juda stressli muhit, lekin men diqqatimni jamlayman, sho'ng'iyman. Uzoq almashinuvlar va ko'p sonli Judi Rojersning qovurilgan tovuqlari kunlari men o'zimni moslashtiraman va dam olaman, oshpazlarni kuzatishni va savollar berishni boshlayman. Qizil ikra qanday qovurilgani, pushti va po'stlog'i, tashqi tomondan jigarrang qobig'i yonib ketmasligi menga qiziq. Men kuzataman va o'rganaman. Men pishloq, istiridye, shimoliy italyan oshxonasi va vino haqida bilib olaman. Men katta do'stlarim uchun oshpazlik qilishdan zavq topaman, kechqurun vaqt to'xtaydi va boshqa hech narsa yo'q.

Yillar o'tib, men Nyu -Yorkka ko'chib o'taman. Men Linkoln markazidagi teatr rejissyorlari laboratoriyasining ishtirokchisiman, chunki men yangi nomga yangi direktorni qo'shdim. Nyu -York San -Frantsiskodan ko'ra kattaroq, baland ovozda va boshqacha ta'mga ega. Men yo'lakni bosh ovozi va rezyume bilan uraman. Men Iordan daryosining g'arbiy sohilidagi kafeda barmen bo'lib ish topaman. To'satdan mening hayotim aniqlik bilan bog'liq: bir oz shirin vermut, bir oz viski, achchiq. Konyak, apelsin likyor, limon sharbati. Men agent olaman. Men hamma narsani tinglayman. Men shahar tashqarisida va viloyat teatr konsertlarida boraman. Men yo'lda ovqat pishiraman. Mening butun hayotim bitta katta ustaxona. San'at va hayotiy harakatlarni muvozanatlash.

Yillar o'tib, men Londonda bosh rolni o'ynayman Scottsboro Boys. West Endda sakkizta charchagan va hayajonli ko'rsatuvlar. Men har hafta klassik yakshanba kuni qovurilgan taomga qo'shilaman. Hawksmoor Spitalfields mening sevimli mashg'ulotimga aylanadi. Qovurilgan mol go'shti, Yorkshir pudingi, qovurilgan sabzavotlar, sos, qovurilgan sarimsoq va piyoz. Men kulrang bulutlarga qaraganimda va yomg'irning engil tovushlarini eshitganimda osmondaman.

Vaqt o'tadi va men Pitsburgdaman, ekranni moslashtirish ustida ishlayapman Ma Reynining qora pastki qismi. Bu erda mening tasallim - Cutler xarakterini topish. Men qo'rqmas etakchimiz, ajoyib Jorj C. Volf bilan g'azablanib kulaman. Keyin u mening aktyorlik jarayonimni nolga tenglashtirdi: "Kolman, narsalar sizni ajablantirsin va o'zingizni bilmaslikka imkon bering. Siz katta rasmni ko'rasiz, chunki siz juda kuchli rejissyor va ijodkorga aylandingiz. Siz yakuniy natijani bilasiz. Endi men sizni qaytarishim kerak. Siz nima qilayotganingizga hayron bo'lish uchun. Menga bir lahzaga o'tishingiz kerak. " Bu men eshitishim kerak bo'lgan narsa.

Men hozir Pensilvaniya shtatining Malvern shahrida "Odamlar nuri" teatrida, spektaklimning mashg'ulotlarida. Nuqta. Bu men boshqarayotgan ushbu spektaklning birinchi spektakli. Ertalab kulgi va matn va lahzalarni chuqur so'roq qilish bilan to'la. Men bugun aktyorlar guruhini o'yin dunyosi bilan taqdim etaman. To'plam, yorug'lik, kostyum va ovoz. Men aktyorlardan xonaga ular kimligini aytishini so'rayman bor. Faqat aktyorlar, rejissyor yordamchilari, dramaturglar va sahna menejerlari sifatida emas. Juda shaxsiy. Ular kimlar va qanday qilib bu erga kelishdi. Men yaratmoqchi bo'lgan narsalarning tarkibini xohlayman, faqat ular olib kelishi mumkin. Men momaqaldiroqni, keyin yomg'irning tekis uyingizda urayotganini eshitaman. Biz unda. Biz oshxonadamiz, unga butun muhabbatimizni qo'shamiz.


Mening birinchi urinishim tushkunlikka tushish edi, lekin Brown 's rulonlarining ikkinchi partiyasi a'lo darajada chiqdi

To'ldirilgan jigarrang shakar bu partiyada ko'proq oqardi va doljin rulolarining pastki qismi biroz oshib ketdi.

Aks holda, rulonlar juda yumshoq edi. Qani, plomba oqmasin va skovorodkaning tagida to'planib qolsin, chunki men darchin va jigarrang-shakar ta'mini ko'proq yaxshi ko'rardim.

Muzqaymoqni ikkinchi urinishim uchun, men qaymoqli pishloqni shakar kukuni va sut bilan birlashtirishni osonlashtirish uchun uni uzoqroq o'tirishga harakat qildim, lekin u baribir chayqalib ketdi. Kelajakda men ularni qaymoqli pishloq bilan to'ldirishga harakat qilishim mumkin.

Umuman olganda, bu retsept yumshoq, yostiqsimon doljinli rulonlarga olib keldi, ular ko'proq to'ldirishni ishlatishi mumkin edi.


Mashhur Vegan Influencers bloglari

Agar siz "veganizm", "vegetarian", "vegetarian ta'sir ko'rsatuvchilar" yoki "vegan bloggerlar" so'zlari so'nggi paytlarda ko'proq efirga chiqayotganini his qilsangiz, bu haqiqatan ham shunday. Veganizm-bu nafaqat tendentsiya, balki uzoq vaqtdan beri yaxshi. Sizga ilhom va foydali ma'lumot berish uchun eng yaxshi vegetarian ta'sir ko'rsatuvchilarni ko'rib chiqing.

Instagramdagi eng yaxshi vegetarian bloggerlar

Instagram - bu eng mashhur ijtimoiy tarmoqlardan biri va vegetarianizm - bu tendentsiya. Mana, bizni ilhomlantiruvchi va retseptlar bilan ta'minlaydigan yuzlab vegetarian bloggerlar. Eng mazali taom va ijobiy energiya hatto eng go'shtli odamlarni ham vegetarianizmga o'tishga majbur qiladi.

Minimalist Beyker - @minimalistbaker

Dana Shultz sog'lom va vegetarian taomlarini tayyorlashni har qachongidan ham osonlashtiradi, chunki uning retseptlari pishirish uchun 10 ta ingredient, 1 piyola va yarim soat yoki undan kam vaqtni talab qiladi. Uning Instagram -da har kuni yuboradigan mazali retseptlar ko'rsatilgan! Qo'shimcha ma'lumot olish uchun siz uning blogiga kirishingiz mumkin, bu men ilgari aytib o'tganman.

Ella Mills - @deliciouslyella

Ella Mills - Deliciously Ellaning asoschisi. Uning Instagrami o'simliklardan tayyorlangan mazali retseptlarga to'la. Men allaqachon uning blogi haqida gapirganman, u 2011 yilda unga postural taxikardiya sindromi tashxisi qo'yilganida boshlagan. Endi uning Instagramdagi postlari e'tiborni tortdi va uning Instagramda 1,7 million izdoshi va 4 ta kitobi bor.

Ella va uning eri Metyu Londondagi Dellining egalari, ular Ellaning retseptlaridan sog'lom ovqatlarga ixtisoslashgan!

Andrea Gannemann - @earthyandy

Andrea Gannemann, shuningdek, Erli Endi nomi bilan mashhur. U chiroyli va ajoyib oilaga ega. 3 o'g'ilning onasi 1,1 million izdoshlari bilan sog'lom turmush tarzini baham ko'radi. Uning Instagrami retseptlar, fitnes muammolari, ajoyib oilaviy rasmlar, sayohat va yaxshi kayfiyatdan iborat. Uning tekshirishi mumkin bo'lgan sayti ham bor!

Kristina [email protected]

Kristina Karrillo-Bukaram 13 yil davomida 100% xom vegan edi! Kristinaning Instagrami o'z-o'zini sevish sarlavhasi, o'simlik retseptlari va umuman baxtli rasmlarga to'la. Uning xom retseptlari meni hayratda qoldiradi, lekin siz uning Youtube kanalida ko'proq ko'rishingiz mumkin.

Elli Bullen - @elsas_wholesomelife

Elli Bullen - o'z imperiyasiga ega bo'lgan ijodiy va chiroyli blogger. U Balida yashaydi va ajoyib rasmlar bilan daho retseptlarini yaratadi. Uning do'konida kitoblardan tortib aksessuarlargacha bo'lgan mahsulotlar bor. Ruk Instagramda turmush tarzi bo'yicha maslahatlar, homilador vegan onalar uchun liboslar va boshqa ko'plab foydali ma'lumotlar mavjud.

U, albatta, sizni sog'lom hayot kechirishga undaydi.

Caitlin Shoemaker - @frommybowl

Caitlin Shoemaker - My Bowl -dan blogger. Men bu saytni eng yaxshi vegetarian retsepti bo'yicha bloggerlar toifasida aytib o'tganman. U ajoyib ko'rinadigan mutlaqo innovatsion o'simlik retseptlarini yaratadi. Kaitlin o'zining Instagram -da, shuningdek, qiziqarli turmush tarzi va oshpazlik xakerlari bilan bo'lishadi.

Yasemin Briones - @sweetsimplevegan

[ap_instagram_feed_pro> Yasemin Briones va uning hamkori Kris Sweet Simple Veganning orqasida, men bloggerlarning vegetarian retseptlari haqida gapirganda. Er -xotin mazali va sog'lom vegetarian retseptlari va turmush tarzi bo'yicha maslahatlar berishadi. Ularda Berri ismli juda yoqimli it ham bor!

O'simliklarga asoslangan Jeyn - @plantbasedjane

Jeyn - Nyu -York shahrida yashovchi moda savdosi bo'yicha katta talaba. U sog'lom ovqatlanish oson va arzon ekanligini isbotlaydi! Oldingi bloggerlardan farqli o'laroq, Jeynning Instagram -dagi postlari faqat retseptlar haqida, lekin u o'z hayoti va hikoyalarida maslahatlari bilan bo'lishadi. Uning Instagrami tezda mashhur bo'lib ketadi, chunki retseptlar sodda va ajoyib ko'rinadi.

Kimberli Espinel - @thelittleplantation

Kimberlining Instagrami - ovqatni sevuvchilarning orzusi. U fotosuratga va vegan taomlariga bo'lgan sevgisini ajoyib blogga aylantirdi! Uning Instagram -da mazali retseptlar va taomlarni suratga olish mahoratining kombinatsiyasi ko'rsatilgan. Shuningdek, u blogger bo'lishni istaganlar uchun Instagram va oziq -ovqat fotosuratlari bo'yicha darslar o'tkazadi!

Nina Montagne - @ninamontagne

Instagramda Nina ijobiy niyatlarni o'rnatish, yaxshi odatlarni shakllantirish, jurnal yozish va meditatsiya qilish haqida ilhomlantiruvchi va o'ziga xos kontent yaratadi. Yaxshiroq yana nima bo'lishi mumkin? Menga u vegetarian taomlari va sog'lom hayot uchun foydali va ma'lumotli maslahatlar berishini yoqtiraman

Youtube -dagi eng yaxshi bloggerlar

Yaxshiyamki, ilhom va yangi g'oyalarni izlayotganlar uchun so'nggi yillarda o'simlikka asoslangan mahsulotlarga qiziqish oshdi. O'z vegetarian hayoti va g'oyalarini tomoshabinlar bilan baham ko'radigan vegan YouTuberlar soni. Mana, eng yaxshi vegetarianlar, ular, albatta, siz uchun biror narsaga ega.

To'liq xom Kristina

Youtube izdoshlari: 1.11m

Tarkibi: Kristina Karrillo-Bukaram to'liq xom yoki 100% xom vegetarian sog'lom vegan turmush tarzini ilhomlantirish uchun yashaydi. U haftasiga ikki marta yangi videolar joylashtiradi, ularga maslahatlar, retseptlar, fokuslar, motivatsiya, vloglar, fitnes, mashqlar va o'zingizni qanday qilib eng yaxshi versiya bo'lish haqida ilhom kiradi.

Eng mashhur video:

Avangardevegan

Youtube izdoshlari: 1.01m

Tarkibi: Gaz - 4 yildan beri vegetarianizmga ixtisoslashgan professional oshpaz. Uning oshpazlik bilimlari unga eng yaxshi vegetarian retseptlarini yaratishga yordam beradi. Siz kanalda mening boshqa qiziqishlarimni ham topishingiz mumkin - moda, fitnes, sayohat, musiqa va vegetarian turmush tarzi!

Eng mashhur video:

Kaitlin poyabzal ustasi

Youtube izdoshlari: 682 ming

Tarkibi: Kaitlin - oziq -ovqat, vegetarianizm va sog'lom turmush tarziga ishtiyoqli kontent yaratuvchisi. Uning maqsadi - bu qanchalik oson bo'lishini ko'rsatish. U haftasiga 1-2 ta video chiqaradi, u erda nafaqat retseptlar, balki hayotining baxtli lahzalari bilan bo'lishadi.

Eng mashhur video:

Arzon Lazy Vegan

Youtube izdoshlari: 657 ming

Tarkibi: Bu kanalda maftunkor Rose arzon dangasa vegan turmush tarzini qanday o'tkazishni ko'rsatadi. Bu vegetarianizm va axloqiy turmush tarziga qiziqqan, lekin har kuni murakkab taomlar tayyorlash uchun etarli vaqt va irodaga ega bo'lmaganlar uchun eng zo'r variant.

Eng mashhur video:

Liv B | Vegan retseptlari

Youtube izdoshlari: 645 ming

Tarkibi: Bu erda siz tez tayyorlanadigan va byudjetga mos keladigan ingredientlarni ishlatadigan o'simlik retseptlarini topasiz. Bu kanalning maqsadi vegetarian hayotining qanchalik oson va arzon ekanligini ko'rsatishdir. Qoida tariqasida, Liv bir hafta ichida bitta videoni chiqaradi.

Eng mashhur video:

Ovqat uchun issiq

Youtube izdoshlari: 473 ming

Tarkibi: Loren gamburger, makaron va pishloq, qaysar salat va pishloqli kek kabi mashhur taomlarning vegan versiyalarini yaratadi va vegetarian taomlarini asosiy oqimga kiritadi. U vegetarian bo'lish haqidagi barcha noto'g'ri tushunchalarni buzadi. Har chorshanba kuni yangi videolar chiqadi

Eng mashhur video:

Maddi Lumburner

Youtube izdoshlari: 470 ming

Tarkibi: Bu MadFit -ning shaxsiy video blog kanali. Bu erda u o'z hayotini videolarda baham ko'radi, nima yeyayotganini ko'rsatadi, VEGAN retseptlarini taqdim etadi, va boshqalar! Maddi Kanadada yashaydi, lekin u dunyo bo'ylab sayohat qilishni va o'z his -tuyg'ularini tomoshabinlar bilan bo'lishishni yaxshi ko'radi.

Eng mashhur video:

Yomon Veg

Youtube izdoshlari: 389 ming

Tarkibi: "Edgy Veg" ning orqasida turgan Kandis vegetarianizm, ekologik ongli hayot va feminizm haqidagi fikrlarini o'zgartiradi. U hazil bilan vegetarian retseptlarini taqdim etadi. Oddiy salatlar va smetanalar o'rniga, u bolalik ehtiroslarini qayta tiklab, taniqli sevimlilarini qayta maqsad qiladi.

Edgy nafaqat faollik, retseptlar yoki hayvonlar, balki atrof -muhit, ruhiy salomatlik va ayollarning imkoniyatlari haqida gapiradi. Yangi videolar har seshanba va payshanba kunlari chiqadi!

Eng mashhur video:

Vegan burchagi

Youtube izdoshlari: 363 ming

Tarkibi: Vegan burchagi - bu YouTube oshxonasi uchun vegetarianlar uchun jannat. Kanal murosasiz mazali taomlarga bag'ishlangan. Bu YouTube-ning o'simlik taomlari haqidagi birinchi professional oshpazlik kanali. Ta'sirchan tajribaga ega bo'lgan professional oshpazlar tomonidan tashkil etilgan.

Bu kanalda hech qanday qo'shimcha narsa yo'q-faqat yuqori sifatli video, so'ngra yoqimli musiqa yoki ASMR pishirish tovushlari. Afsuski, u endi yangilanmagan, lekin u hali ham vegetarianlar uchun ko'plab videolarga ega bo'lgan bebaho manba.

Eng mashhur video:

Baxtli sog'lom vegan

Youtube izdoshlari: 218 ming

Tarkibi: Anji va Rayan haftasiga 3-5 tadan video chiqaradilar, ular faol vegan bo'lish qanchalik oson va qiziqarli ekanligini, fitnes va sog'lom ovqatlanish sizning hayotingizni yaxshi tomonga o'zgartirishi mumkinligini ko'rsatadi. Ular, shuningdek, atrof -muhit va hayvonlarni himoya qilishga yordam beradi.

Javobli videolarga ko'ra, Rayan ommaviy axborot vositalari tomonidan tarqatilgan vegetarianlarga qarshi ritorikani yo'q qiladi, Anji esa men bir kunda yeyayotganlarimni, qutilarini ochish, sayohat videolari va sharhlar yozib, vegetarian turmush tarzini o'tkazish qanchalik qiziqarli va oson ekanligini ko'rsatadi.

Eng mashhur video:


1 kvartalik shisha idish, juda toza (pastdagi yozuvlarga qarang)

Oshxona tarozisi yoki quruq va suyuq o'lchash idishlari (pastdagi yozuvlarga qarang)

Eslatmalar:

Suv: Agar siz musluğun suvida xlor ko'pligini bilsangiz, idishni to'ldiring va boshlang'ichni aralashtirish uchun ishlatishdan oldin xlorni bo'shatish uchun uni bir kechada yopiq holda qoldiring. Shu bilan bir qatorda, siz filtrlangan suvdan foydalanishingiz mumkin. Boshlang'ichingizni 75 daraja F darajasida ushlab turishni maqsad qilib qo'ying. Agar atrofingiz ancha sovuq bo'lsa, iliq suvdan boshlashingiz mumkin.

Un: Dastlabki aralashmasidan so'ng, siz boshlang'ich oq unni to'ydirasiz-hamma maqsadli va unli un-oqartirilmaganligiga ishonch hosil qiling va eng yaxshi natijaga erishish uchun oqsil miqdori 11 dan 12 foizgacha bo'lganini qidiring.

Jar: Boshlang'ichga keraksiz mog'or yoki bakteriyalarni olib kelmasligingiz uchun, idishingizni issiq idish yuvish mashinasida yuvish yoki bankalarni konservalash uchun 10 daqiqa davomida qaynatib sterilizatsiya qiling.

Tarozi: Oshxona tarozisi ixtiyoriy, lekin agar siz xamirturushni uzoq vaqt ushlab turishni rejalashtirmoqchi bo'lsangiz, bu ovqatlanishni biroz osonroq, tartibsizroq va tezroq qiladi.


Yong'oq va parmesan bilan qovurilgan karam

Men taxminan bir yil oldin bu taomga xilma -xillik kiritishni boshladim va o'shandan beri u — ga aylandi va afsuski, men sizning ijtimoiy tarmoqlaringiz ostonasidan o'tadigan har qanday retseptni qanchalik bezovta qilmas va maqtov eshitilishi mumkinligini bilaman. bu erda ’s kafolatlangan — hamma narsa. Bu sovuq ob -havo uchun issiq salat. Bu karamdan gumon qilinadigan odamlar uchun "Bosh karam" (savoy oq va qizil narsalarga qaraganda yupqa va og'irroq). Bu mening bolalarim kamdan -kam uchraydigan mo''jiza bilan rozi bo'ladigan salat yoki xushbo'y brokkoli emas, tez tayyorlanadigan sabzavotli taom (ularga qichqiriqli tashqi barglari yoqadi). Bu tovoqdan (uni issiq ushlab turadigan) plastinkadan ko'ra yaxshiroqdir, bu asosan dangasa bo'lishni afzal ko'radi. Tayyorgarlik va hatto pechda isitish bilan, uni tayyorlash uchun 20 daqiqa vaqt ketadi. Nihoyat, bu juda kamtarona, iqtisodiy taom, bizni har bir narsani juda ko'p qo'shimcha narsalarga sarflashimiz kerak bo'lgan paytda yaxshi his qiladi.


Retsept bu erda juda ko'p gapiradigan ajoyib sabzavotli oshxona kitobidan ilhomlangan (qarang: bu qushqo'nmas salatasi va bu sho'rva), chunki menimcha (o'zimnikidan keyin) siz ko'p zavqlanishingiz mumkin: Olti fasl. Men juda ko'p o'zgartirishlar kiritdim va pishirish vaqti uni aylantirmasdan juda uzun edi va uni ikki tomondan pishirish yaxshiroq edi. Asl retseptda saba (kislotali sharobni kamaytirish) yoki sirka bor, lekin men xohlagan lazzatni faqat limon bilan oldim. Non bo'laklari bor edi, lekin men ularni o'tkazib yubormayman, karam zaytun moyida emas, sariyog'da qovurilgan, lekin men uni juda chekkanini ko'rdim. Men limon qobig'ini qo'shaman, chunki men allaqachon limon ishlataman. Yong'oqlar allaqachon retsept bo'yicha qovurilgan, lekin meniki hech qachon shunday emas, men buni pastda o'z ishim bilan ishladim. Rostini aytsam, men uzoq vaqtdan beri asl retseptni ko'rib chiqmaganman (siz buni bir yoki ikki marta bajarishingiz shart emas), men qanday o'zgartirishlar kiritganimni ko'rish uchun kitobni pastga tushirishim kerak edi.

Men ham ba'zida kiyinishni murakkablashtirganman. Bu erda maydalangan hamsi yoki bir osh qoshiq maydalangan zaytun yoki asir juda yaxshi ketadi. Men birinchi bo'lib parmesanni qo'ydim va tepani biroz o'chirish uchun o'choqqa qaytardim. Men ham parmesanni o'tkazib yubordim va siz ham bu erda og'ir yuk ko'tarolmaysiz. Bilaman, biz tuxum yeyayotganlar, har qanday narsaga tuxum qo'yishingiz mumkin, deymiz, lekin bu erda, albatta. Agar men o'zimni ixtiyorimda qoldirgan bo'lsam va doimo yangi retseptlar yo'lida turmasam, men sinab ko'rishni kuta olmayman va odamlarning shovqinlari, biz kechki ovqat uchun karamni qanchalik tez -tez iste'mol qilishimiz kerakligi haqida o'z fikrlari bilan. bir yoki ikki dona tuxum bilan bu haftalik odat bo'lib qoladi. Men umid qilamanki, bu sizniki bo'lishi mumkin.

Tasodifan, Yangi Orlean: Men bir necha hafta oldin Nyu-Orleanda 48 soat bolasiz bo'lishim kerak edi va agar siz qiziqsangiz, bizning bo'ron marshrutimizni shu erga yozib qo'yishim kerak edi. [Bu yozgi Irlandiyaga sayohatimiz uchun bittasi bor va men sizga iyun oyida Parijda uzoq dam olish kunlari qarzdorman. Yo'q, men har doim ham ko'p sayohat qila olmayman, lekin bu omadli yil bo'ldi va bu Cincinnati shahridagi mehmonxonadan yozilgan.]

Ilgari

Yong'oq va Parmesan bilan qovurilgan karam

  • Porsiyalar: 2 dan 4 gacha
  • Vaqt: 20 daqiqa
  • Manba:Olti fasldan moslashtirilgan
  • 1 o'rta katta (1 3/4 funt) yoki ikkita kichik boshli savoy karam
  • 7 osh qoshiq zaytun moyi, bo'lingan
  • 1 choy qoshiq kosher tuzi, ta'mga ko'ra ko'proq
  • Yangi maydalangan qora qalampir
  • Yong'oqning yarmi va bo'laklari kam 1/2 chashka (1,75 untsiya)
  • 1 ta katta yoki 2 ta kichik sarimsoq chinnigullari
  • 1 katta limon
  • Qizil qalampir bo'laklari, masalan, Halab (ixtiyoriy)
  • Ta'mga ko'ra, maydalangan parmesan

Ayni paytda, karam qovurayotganda, yong'oqni kichikroq tovoqlar yoki pishiriladigan idishga joylashtiring va 4-5 daqiqa davomida karam yonida qovuring. Ularni olib tashlang va hali ham issiq holda chiqib ketish taxtasiga tarqating va mayda maydalang. Idishga soling va ustiga yarim limon va barcha sarimsoqni yaxshilab maydalang. Yong'oqqa 3 osh qoshiq zaytun moyi, bir necha chimdik tuz va qizil qalampir bo'laklarini qo'shing va aralashtirish uchun aralashtiring. Agar siz soviganida hammasini quyish uchun bir necha daqiqa vaqtingiz bo'lsa, dam oling. Tayyor bo'lgach, limonning yarmidan sharbatini siqib oling va aralashtirish uchun aralashtiring. Lazzatlarni ta'mga qarab sozlang, agar kerak bo'lsa, ko'proq limon qo'shing, agar siz bu kiyimning mustahkam bo'lishini xohlasangiz.

Hammayoqni o'choqdan chiqqandan so'ng, yong'oq bo'laklarini bo'laklarga soling. Parmesanni hamma yoqqa torting, ta'mga qarab. Quvur issiq bo'lganda darhol xizmat qiling. Hech qanday qoldiq bo'lmaydi.

Asboblar: Bu abadiy mening eng sevimli spatulam, va bu erda siz aylantirib bo'lmaydigan takozlar bo'lganda yordam beradi. Men ko'proq sirt maydoni bo'lgan Microplane raskasini afzal ko'raman va undan foydalanaman.


Pishirish darslari to'plami: 5 ta pishirish kursi

Ko'p odamlar onalari yoki otalari ovqat pishirayotganini ko'rib, o'sib -ulg'ayishadi, ular retseptlarni o'qishlarini, ingredientlarni birlashtirishini va qovurilgan qozonlardan foydalanishlarini ko'rishlari mumkin. Xuddi shu odamlar ko'pincha oshxonaga kirib, nima qilishni bilishadi.

Ovqat pishirishning tug'ma qobiliyatiga ega bo'lish kafolatlanmaydi. Tadqiqotlar shuni ko'rsatadiki, oshxonada yaxshi namuna bo'lish - pishirish va pishirishni o'rganishning eng yaxshi usullaridan biri. Ammo, ehtimol, siz hech kimning pishirayotganini tomosha qilish imkoniyatiga ega bo'lmagansiz. Ehtimol, o'zingizni vazifani bajarishga etarli vaqtingiz bo'lmagan. Balki siz nima qilishni bilmay qo'rqasiz.

Yaxshi xabar shundaki, sizning foningiz qanday bo'lishidan qat'i nazar, boshlashga hech qachon kech emas. Siz bilan oshxonaga olib boradigan eng muhim narsa - bu nima qilish va qanday qilish kerakligi haqidagi asosiy tushuncha.

Ispan oshpazligi ispanlarning turmush tarzini aks ettiradi, bemalol pishiriladi, bunda mavsumiy ravishda mavjud bo'lgan va intuitiv va mohir oshpazlar tayyorlagan yangi chiroyli ingredientlardan foydalaniladi.

Bu kurs sizni ispan oshxonasining keng spektrini o'rganadigan, O'rta er dengizi lazzatlarini sinab ko'radigan va ispan atmosferasining bir qismini sizning dasturxoningizga tortadigan 12 ta darsni o'z ichiga oladi. Havaskor yoki tajribali oshpazlar uchun juda mos, har bir darsda sizni har bir bosqichning rasmlari bilan bosqichma -bosqich retseptlar tayyorlanadi.

Kurs ispan oshxonasining tarixi va geografiyasiga qisqacha kirish bilan boshlanadi va mamlakat sharoblarini tanib olish va ularni taom turlariga moslashtirish darsi bilan yakunlanadi. Ularning orasida ozgina narsa bor - vegetarian taomlari va salatlardan tortib biftek va dengiz mahsulotlarigacha.

Agar siz hech qachon tapasni yoqtirgan bo'lsangiz yoki tushlikda omlet pishirgan bo'lsangiz, unda siz ispancha taomlarning ko'p qirrali va mazali bo'lishi haqida tasavvurga ega bo'lasiz, agar bo'lmasa, unda sizda ko'plab qiziqarli retseptlar bor! Oldindan hech qanday ma'lumot yo'q, agar siz bir nechta sabzavotni maydalashingiz mumkin bo'lsa, unda sizda nou-xau bor va siz hamma narsani ispan va mazali sarguzashtlardan bahramand bo'lishingiz kerak. Bu kursda muvaffaqiyat kaliti - bu o'zingizni pishirish jarayoniga tashlab yuborish va retseptlar bilan ijod qilishga imkon berish. Siz bu taomlarni tayyorlaganingizda, o'zingizni g'ururlantirib, ularni tayyorlash va tayyorlashning butun jarayonini shu qadar foydali qilasizki, ular oilaviy kechki ovqat yoki mehmonlarga xizmat qilishning eng sevimli taomiga aylanadi.

Bu 101 kurs bo'lgani uchun retseptlar ataylab murakkab emas. Boshlang'ich uy oshpazining foydasi uchun tayyorlashning eng oddiy usuli taqdim etilgan. Tajribali bo'lgach, siz ushbu retseptlarga yanada murakkab yondashuvlarni sinab ko'rishingiz mumkin. Ammo soddaligiga aldanmang, bu boshlang'ich kursi bo'lsa -da, uni tajribali oshpazga tavsiya qilish uchun ko'p narsa bor.

Italian Cooking 101 -ning maqsadi - itoatkorlik bilan uyda mazali, iqtisodiy italyan taomlarini tayyorlashni o'rgatish. Kursdan maksimal darajada foyda olish uchun iloji boricha tez -tez retseptlar bilan birga pishirish kerak. Amal qilish orqali o'rganish ancha oson. Don't fret if the meal you've prepared along with the lesson isn't perfect the first time around. As you learn new techniques and experiment with ingredients, your cooking will get better and even more delicious with time. You will soon discover that your Italian food tastes just as good as your favorite restaurant's, minus the extra expense of eating out!

Each lesson has around 3 recipes to try, ranging from side dishes and snacks to more involving recipes for whole meals. Throughout the course, suggestions are made for those who want to be adventurous and alter the recipes to suit the preferences of their family or dinner guests allowing you to have the freedom to be original and continue the Tex Mex legacy by perhaps introducing some of your own locality into the recipes.

Bread baking can seem daunting, but with this easy-to-follow course guide, you will be able to uncover the mysteries of bread baking without any of the fear. You will learn the proper utensils and instruments necessary for each task, what ingredients to store in your kitchen, and which techniques to make each bread baking task run smoothly.

In this course you will find useful information and recipes for traditional breads, white breads, whole wheat breads, sourdough breads, rye breads, sweet breads, quick breads, unleavened breads, gluten-free breads, grain-free breads, and alternative uses for stale breads.

This course will help to transform you from a novice into a skilled bread baker who can not only impress friends and family with delicious breads, but who can also pass along the tradition to the next generation.


Share All sharing options for: The 43 Most Anticipated Cookbooks of Fall 2014

Welcome to the Eater Fall Cookbook and Food Book Preview. Here you will find Fall releases (September 1 to December 31) that are about, written by, or could be useful to chefs/restaurants. Fall is always a tremendous season for cookbook releases, and while this year doesn't have the sheer numbers of last year, 2014 more than makes up for it in quality.

Long awaited first cookbooks from chefs like Sean Brock (Husk, Charleston), Gabrielle Hamilton (Prune, New York City), Dominique Ansel (Dominique Ansel Bakery, New York City), Thomas McNaughton (Flour + Water, San Francisco), Renee Erickson (The Walrus and the Carpenter, Seattle), Christopher Kostow (Restaurant at Meadowood, Napa Valley), Masimo Bottura (Osteria Francescana, Modena, Italy), and Christian Puglisi (Relae, Copenhagen, Denmark) dominate this season.

Also coming out are several highly anticipated follow-ups to popular titles. Photographer Jeff Scott is releasing the third volume of his Notes From a Kitchen series, which documents the creative process of famous chefs across the country. London chef Yotam Ottolenghi is releasing Plenty More, his first new book since Jerusalem became a monster best-seller in 2012.

San Francisco's Charles Phan has a cookbook of recipes from his restaurant the Slanted door, while Mario Batali has a new book out about American farmers and the chefs who love them. Three major booze books are on the list: New York City's Death & Co. has a cocktail opus on the way, Talia Baiocchi wrote book on sherry, and a book from mad scientist/bartender Dave Arnold (Booker & Dax, New York City) has a science-oriented cocktail book coming out.

It's also a big year for bakers: cookbook legend Rose Levy Beranbaum's Baking Bible comes out in November, while Huckleberry Bakery (Santa Monica), Dominique Ansel Bakery (New York City), Della Fattoria Bread (California), and Johnny Iuzzini all have titles on the way as well.

What's missing? Southern books. Beyond (the admittedly huge) Sean Brock release, there aren't many books coming out from chefs below the Mason-Dixon this year, a major departure from years past. (Albeit one we saw the beginnings of as early as last Fall.) Is this the end of the Southern cookbook boom? Stay tuned.

And now on to the Fall preview. If there's anything missing from the list, let us know in the comments.

East Coast

Meat: Everything You Need to Know

Pat LaFrieda and Carolynn Carreño
While meat man Pat LaFrieda may be most well-known outside of New York for his contributions to the burger revival of recent years, his first cookbook covers much more than just ground beef. (As, indeed, the title implies.) Seventy-five recipes cover "beef, pork, lamb, veal, and poultry," and are sourced from New York restaurateurs as well as the LaFrieda family. There are also step-by-step photographs explaining simple butchery procedures "like butterflying a veal chop or tying a crown roast."
Atria: September 2 Buy at Amazon

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking

Johnny Iuzzini and Wes Martin
Ex-Jean Georges pastry chef and motorocycle enthusiast Johnny Iuzzini's second cookbook focuses on fundamentals. There's a slight American-bent to the recipes as well: peanut butter pastry cream, salted caramels, pineapple-cornmeal upside-down cake, malted brownies, and more. A quick glance through a preview copy shows recipes for all skill levels.
Clarkson Potter: September 30 Buy at Amazon

The New England Kitchen: Fresh Takes on Seasonal Recipes

Jeremy Sewall and Erin Byers Murray
Boston chef Jeremy Sewall (Lineage, Eastern Standard, Island Creek Oyster Bar, Row 34) dives deep into the foods of New England for this, his first cookbook. Expect lots of seafood, profiles of fishermen, farmers, and craft brewers, and ideas for plating. Photography is by Michael Harlan Turkell, who shot recent books like The Meat Hook Meat Book, Joanne Chang's Flour, Too and Chris Cosentino's Beginnings.
Rizzoli: September 30 Buy at Amazon

America — Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers

Mario Batali and Jim Webster
Mario Batali gets his farmer on in his latest cookbook, getting his chef friends (Matt Dillon, José Andrés, Paul Kahan, others) to introduce their favorite farmers and share a recipe that uses their ingredients. Farmer-driven cookbooks can be a tough sell at a national level: local, focused books can be incredibly useful to people who live in a specific area, but no one is going to be able to access local salmon and local ramps and local avocados and local oysters all in the same place, making some recipes inaccessible. Still, it could be a good read.
Grand Central Life & Style: October 7 Buy at Amazon

My Portugal: Recipes and Stories

George Mendes and Genevieve Ko
New York chef George Mendes (Aldea) travels through Portugal and his family's history to discover the cuisine of this small yet gastronomically rich nation. Expect recipes from Mendes' restaurant as well as traditional fare. The book's photography — done by longtime Gourmet alum Romulo Yanes — evokes a simpler, more elegant cookbook style from decades past. Check out a preview here.
Stewart, Tabori & Chang: October 7 Buy at Amazon

Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home

Harold Dieterle and Andrew Friedman
New York City chef Harold Dieterle (Perilla, Kin Shop, The Marrow) teams up with cookbook author Andrew Friedman to take a look inside Dieterle's kitchen notebook, full of dish ideas and bits of recipes. The book considers individual dish components (fresh ricotta, wild chives, huckleberries, spaetzle) and then offers several ways for home cooks to use each.
Grand Central Life & Style: October 14 Buy at Amazon

How To Eataly: A Guide to Buying, Cooking, and Eating Italian Food

Eataly
It was inevitable that one day there would be a cookbook explaining how to use the ingredients one can buy at Mario Batali/Lidia Bastianich's megaemporium of all things Italian, Eataly. The book seems to contain a lot of shopping advice: the publisher's language mentions "how to assemble an antipasto platter," "what to look for in the market," and "simple ideas for what to do with staples, from olive oil to mozzarella," but expect recipes as well.
Rizzoli: October 14 Buy at Amazon

Meros

Sean Brock
This year shows a marked slowdown in the Southern cookbooks boom of recent years could it be that no one wanted to compete with Sean Brock? Arguably the most eagerly anticipated Southern cookbook in years, Brock's book runs the gamut from the home-cooked recipes of his childhood to the upscale foods of his restaurants. If you were hoping for a dedicated Husk cookbook, you're out of luck — but that doesn't mean it's not a possibility for the future.
Artisan: October 21 Buy at Amazon

Dominique Ansel: The Secret Recipes

Dominique Ansel
Cronut king Dominique Ansel's first book will reveal the so-called "secret" recipes of his New York patisserie, including, yes, the recipe for his famous doughnut/croissant hybrid. (It's not the same as the one they sell in the store it's been adjusted for home cooks.) But you're not just here for the Cronuts: expect all manner of pastry recipes from the James Beard Award winner.
Simon & Schuster: October 28 Buy at Amazon

Prune

Gabrielle Hamilton
Here it is: the cookbook from beloved New York restaurant Prune, which chef/memoirist Gabrielle Hamilton has been working on for several years. Containing a whopping 250 recipes, the book is designed as a "replica of the restaurant's kitchen binders" accordingly, recipes have "been tried, tasted, and tested dozens if not hundreds of times." This could be the cookbook of the year get excited. (PS: Team Brunch, the book promises to reveal the secrets for all ten of Prune's famous bloody marys.)
Random House: November 4 Buy at Amazon

Also Coming This Fall

· Di Palo's Guide to the Essential Foods of Italy: 100 Years of Wisdom and Stories from Behind the Counter
by Lou Di Palo and Rachel Wharton. Ballantine: September 9 Buy at Amazon
· The Fat Radish Kitchen Diaries
by Ben Towill, Phil Winser, Nick Wilber, and Julia Turshen. Rizzoli: September 23 Buy at Amazon
· Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
by Erin Patinkin and Agatha Kulaga. Harlequin: September 30 Buy at Amazon
· Good Catch: Recipes and Stories Celebrating the Best of Florida's Waters
by Pam Brandon, Katie Farmand, and Heather McPherson. University Press of Florida: September 30 Buy at Amazon
· School of Fish
by Ben Pollinger. Gallery Books: September 30 Buy at Amazon
· New York Cult Recipes
by Marc Grossman. Sterling Epicure: October 7 Buy at Amazon
· Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
by Matt Lewis and Renato Poliafito. Stewart, Tabori & Chang: October 7 Buy at Amazon
· My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients
by Geoffrey Zakarian. Clarkson Potter: October 7 Buy at Amazon
· Adventures in Comfort Food: Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant
by Kerry Altiero and Katherine Gaudet. Page Street Publishing: October 7 Buy at Amazon
· Cocina Tropical: The Classic & Contemporary Flavors of Puerto Rico
by Jose Santaella. Rizzoli: October 14 Buy at Amazon
· Marcus Off Duty: The Recipes I Cook at Home
by Marcus Samuelsson. Rux Martin/Houghton Mifflin Harcourt: October 21 Buy at Amazon
· At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
by Amy Chaplin. Roost Books: October 21 Buy at Amazon
· Beef Club: From Classic Steaks to High-Brow Burgers and Experimental Cocktails
by Olivier Bon, Pierre-Charles Cros, and Romée de Goriainoff. Hardie Grant: October 21 Buy at Amazon
· Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing
by Keith Schroeder. Oxmoor House: October 21 Buy at Amazon
· Carmine's Celebrates: Classic Italian Recipes for Everyday Feasts
by Glenn Rolnick. St. Martin's Press: November 4 Buy at Amazon
· New German Cooking: Recipes for Classics Revisited
by Jeremy Nolan and Jessica Nolan. Chronicle: December 9 Buy at Amazon
· A Good Food Day: Reboot Your Health with Food That Tastes Great
by Marco Canora and Tammy Walker. Clarkson Potter: December 30 Buy at Amazon

West Coast

Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

Zoe Nathan
Here comes a stunner of a cookbook from Zoe Nathan of Santa Monica's Huckleberry Bakery & Cafe. The book explains basics in step-by-step photographs and includes recipes from the bakery, both sweet and savory. This being an LA bakery, there are also options for "whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options."
Chronicle: September 9 Buy at Amazon

Flour and Water: Pasta

Thomas McNaughton
The publisher calls San Francisco chef/four time Beard nominee Thomas McNaughton's book a "complete primer on the craft of pasta making," and at a glance, it appears to deliver. The book contains detailed instructions on different pasta shapes and what to do with them, as well as some general pasta philosophy. Its 75 recipes are arranged by season and while they're sourced from McNaughton's popular Italian restaurant, supposedly they're accessible for "home cooks of every skill level."
Ten Speed: September 30 Buy at Amazon

A Boat, a Whale & a Walrus: Menus and Stories

Renee Erickson and Jess Thomson
Seattle chef Renee Erickson (The Whale Wins, Boat Street Café, The Walrus and the Carpenter, Barnacle) offers a book of seasonal menus (attention other cookbook authors: more menus, please) that showcase the ingredients of the Pacific Northwest. The book is very pretty and evokes the feeling of an Elizabeth David book, while still being down-to-earth enough you might actually use it on a regular basis.
Sasquatch: September 30 Buy at Amazon

The Slanted Door: Modern Vietnamese Food

Charles Phan
The follow-up to Charles Phan's excellent Vietnamese Cooking at Home (check out that book here), The Slanted Door focuses on the food of his restaurant of the same name, including an extensive cocktail section. The book tracks the evolution of the Slanted Door across nearly 20 years.
Ten Speed: October 7 Buy at Amazon

A New Napa Cuisine

Christopher Kostow
A New Napa Cuisine follows Restaurant at Meadowood chef Christopher Kostow on his journey to develop a cuisine that is deeply connected to the ingredients of California's Napa Valley, from his beginnings all the way to earning the restaurant three Michelin stars. According to the publisher, the book includes "thoughtful essays, curated recipes and stunning photography."
Ten Speed: October 14 Buy at Amazon

The Pizza Bible: The World's Favorite Pizza Styles

Tony Gemignani
San Francisco pizzaiolo Tony Gemignani explores all types of pizza here, from "Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian." The publisher claims it's the first guide to all major pizza styles.
Ten Speed: October 21 Buy at Amazon

Bar Tartine: Techniques and Recipes

Nick Balla and Cortney Burns
Chef team Nick Balla and Cortney Burns are the duo behind San Francisco's Bar Tartine, and the authors of the cookbook of the same name. The book explores the restaurant's influences ranging from "Central Europe, Japan, and Scandinavia" and explores techniques including "fermentation, curing, pickling."
Chronicle: November 11 Buy at Amazon

Also Coming This Fall

· Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More
by Sara Deseran, Joe Hargrave, Antelmo Faria, and Mike Barrow. Ten Speed: September 2 Buy at Amazon
· Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland
by Tanya Holland. Chronicle: September 9 Buy at Amazon
· French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way
by Jean-Pierre Moullé and Denise Lurton Moullé. Ten Speed: September 16 Buy at Amazon
· Farm, Fork, Food: A Chef Celebrates Home-Grown Produce
by Eric Skokan. Kyle Books: September 25 Buy at Amazon
· World Spice at Home: New Flavors for 75 Favorite Dishes
by Amanda Bevill and Julie Kramis Hearne. Sasquatch: September 30 Buy at Amazon
· Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads
by Kathleen Weber. Artisan: October 7 Buy at Amazon
· Das Cookbook: German Cooking . . . California Style
by Hans Rockenwagner. Prospect Park Books: October 14 Buy at Amazon
· Twelve Recipes
by Cal Peternell. William Morrow Cookbooks: October 21 Buy at Amazon

Central US / Nationwide

Notes From A Kitchen: Volume Three (Part One)

Jeff Scott
Photographer Jeff Scott continues his Notes From A Kitchen series with Volume Three (Part One). The volume includes photography (as well as the titular notebook notes) of the creative process of a whole new batch of chefs, including David Chang, Dominique Crenn, Joshua Skenes, John and Karen Shields, and many more. Check out a preview here, and a video of Chang's contribution here.
Tatroux: September Pre-Order

Jack Allen's Kitchen: Celebrating the Tastes of Texas

Jack Gilmore and Jessica Dupuy
Jack Gilmore serves up all manner of Texan cuisine at the various locations of his Central Texas family restaurant Jack Allen's Kitchen, from tacos to chicken-fried steak to margaritas of all shapes and sizes. Here, he explores the dishes he serves in his restaurants, including profiles of the local farmers and purveyors who produce the ingredients.
UT Press: October 15 Buy at Amazon

Also Coming This Fall

· The Southern Foodie's Guide to the Pig: A Culinary Tour of the South's Best Restaurants & the Recipes That Made Them Famous
by Chris Chamberlain. Thomas Nelson: September 9 Buy at Amazon
· The Edible South: The Power of Food and the Making of an American Region
by Marcie Cohen Ferris. University of North Carolina Press: September 22 Buy at Amazon
· Food Truck Road Trip--A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast
by Kim Pham, Philip Shen, and Terri Phillips. Page Street Publishing: November 4 Buy at Amazon

International

Perfection In Imperfection

Janice Wong
Janice Wong worked with some of the most prestigious chefs in the world (Pierre Herme, Elena Arzak, Grant Achatz) before settling in Singapore to open her 2am:dessertbar. Her cookbook is divided into four sections — Origins of Taste, Colours of Taste, Textures of Taste, and Memories of Taste — and explores "seemingly disparate sources of inspiration and the creations that stem from them." Wong was named Asia's Top Pastry Chef by the World's 50 Best in 2013.
Gatehouse Publishing: September 1 Buy at Amazon

North: The New Nordic Cuisine of Iceland

Gunnar Karl Gíslason and Jody Eddy
Reykjavík chef Gunnar Karl Gíslason (Restaurant Dill) makes his cookbook debut here, teaming up with food writer Jody Eddy (author of 2012's Come In, We're Closed). Described as "equal parts recipe book and culinary odyssey," the book is a deep look inside Gíslason's food as well as Icelandic traditions.
Ten Speed: September 9 Buy at Amazon

Alexandre Gauthier: Chef, La Grenouillère

Alexandre Gauthier
Alexandre Gauthier is the chef at La Grenouillere, a restaurant in a 500-year-old farmhouse in La Madelaine-sous-Montreuil, France. Here, he showcases 100 of his dishes, accompanied by Marie Pierre Morel's photography both of Gauthier's food as well as the region. (Note: this is the US release of this book, the French version came out in May.)
Stewart, Tabori & Chang: September 9 Buy at Amazon

Mallmann on Fire

Francis Mallmann and Peter Kaminsky
Argentinean chef Francis Mallmann is back with the sequel to his fantastic 2009 cookbook, Seven Fires. This time, he explores the world of open fire cooking in Argentina and beyond: "In winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil." This one could be one of the best books out this year stay tuned.
Artisan: September 23 Buy at Amazon

Never Trust A Skinny Italian Chef

Massimo Bottura
Massimo Bottura is the chef of the three-Michelin starred Osteria Francescana in Modena, Italy, and here is his first English cookbook. (It's a big Phaidon coffee table book, naturally.) The book is split into four sections and contains 50 recipes in detail, including inspirations, techniques, and more.
Phaidon: October 6 Buy at Amazon

Bistronomy

Katrina Meynink
What is happening to restaurant traditions? Here Katrina Meynink takes a look at chefs around the world who have shucked the constraints of old school, Michelin-style restaurants to do their own thing. The book contains over 100 recipes from restaurants all over the world.
Murdoch Books: October 9 Buy at Amazon

Historic Heston

Heston Blumenthal
Here, a smaller, less-expensive version of UK chef Heston Blumenthal's giant 2013 cookbook, Historic Heston. The original, filigreed version — priced at $200, $123.89 on Amazon — was named Cookbook of the Year by the James Beard Foundation Awards in 2014. (Check out a preview of the original here). This book — $65, $43.80 on Amazon — will feature the same contents as the original, just in a slightly less-fancy package.
Bloomsbury USA: October 14 Buy at Amazon

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi
UK chef Yotam Ottolenghi's last US release, Jerusalem (check it out here) was a massive hit, so expect this one to get a lot of attention. Plenty More is the sequel to 2011's Plenty, and features 150 vegetarian recipes from his London restaurant Ottolenghi.
Ten Speed: October 14 Buy at Amazon

Sepia

Martin Benn
Martin Benn's Sydney restaurant Sepia serves Japanese-influenced food, and this cookbook explores 60 dishes from four separate tasting menus. The book's design and photography, interestingly, take their cues from the restaurant's Art Deco space.
Murdoch Books: November 6 Buy at Amazon

Obica: Mozzarella Bar. Pizza e Cucina. The Cookbook

Silvio Ursini (Editor)
Billed as the world's first mozzarella bar — and oft-cited by Nancy Silverton as the inspiration behind her LA restaurant, Mozza — Obica serves mozzarella preparations in over 20 restaurants around the world. (The first was in Rome.) The cookbook has 100 recipes split into "a series of ideal menus."
Rizzoli: November 11 Buy at Amazon

Relæ: A Book of Ideas

Christian Puglisi
One Michelin-starred Copenhagen restaurant Relae serves "deeply imaginative, plant-centric" food by Christian Puglisi. The book does not contain recipes but, apparently, "idea-essays" that discuss the inspirations and techniques behind each dish. (Daniel Patterson took a similar technique in his Coi book last year.)
Ten Speed: November 11 Buy at Amazon

Dabbous: The Cookbook

Ollie Dabbous
This cookbook from the Michelin-starred Dabbous in London is arguably the most anticipated UK title of the year. Ollie Dabbous spent time in kitchens all over the world — Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire, and WD50 — before opening his eponymous restaurant in 2012.
Bloomsbury USA: November 11 Buy at Amazon

Also Coming This Fall

· Simon Hopkinson Cooks
by Simon Hopkinson. Ebury Press: September 23 Buy at Amazon
· Joel Robuchon Food and Life
by Nadia Volf. Assouline Publishing: September 30 Buy at Amazon
· 3 Chefs: The Kitchen Men
by Michael Bonacini, Massimo Capra, and Jason Parsons. Madison Press Books: October 1 Buy at Amazon
· Couture Cupcakes
by Eric Lanlard and Patrick Cox. Mitchell Beazley: October 7 Buy at Amazon
· Chuck's Day Off
by Chuck Hughes. Harper: October 21 Buy at Amazon
· Mexico: The Cookbook
by Margarita Carrillo Arronte. Phaidon: October 27 Buy at Amazon
· The Shed: The Cookbook: Original, Seasonal Recipes for Year-Round Inspiration
by Gregory Gladwin, Oliver Gladwin, and Richard Gladwin. Kyle Books: October 30 Buy at Amazon
· Salt Grill: Fine Dining for the Whole Family
by Luke Mangan. Murdoch Books: November 1 Buy at Amazon
· New Feast: Modern Middle Eastern Vegetarian
by Lucy Malouf and Greg Malouf. Hardie Grant Books: November 4 Buy at Amazon
· Duck & Waffle: Recipes and stories
by Daniel Doherty. Mitchell Beazley: November 4 Buy at Amazon
· Brazilian Food
by Thiago Castanho and Luciana Bianchi. Firefly Books: November 4 Buy at Amazon
· Desserts from My Kitchen
by Lesley Stowe. Barlow Publishing: November 5 Buy at Amazon
· Curbside: Modern Street Food from a Vagabond Chef
by Adam Hynam-Smith. Whitecap Books Ltd.: November 29 Buy at Amazon
· Ladurée Chocolate
by Vincent Lemains. Hachette Livre: November 30 Buy at Amazon
· Ladurée Macarons
by Vincent Lemains. Hachette Livre: November 30 Buy at Amazon

Booze

Death & Co: Modern Classic Cocktails, with More than 500 Recipes

David Kaplan, Nick Fauchald, Alex Day
Oh, were you looking for a luxe, comprehensive guide to all things shaken and stirred? Here's your guide to cocktails from the team behind New York City's Death & Co. Especially sweet: interspersed through the book, profiles of the bar's regulars with the recipe for their favorite drink.
Ten Speed: October 7 Buy at Amazon

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

Talia Baiocchi
Here's everything you ever wanted to know about sherry, from Punch Editor-in-Chief (and ex-Eater wine editor) Talia Baiocchi. Aimed at professionals and enthusiasts alike, it includes a history of the drink, a buyers' guide, and a chapter of cocktail recipes that incorporate sherry.
Ten Speed: October 14 Buy at Amazon

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Dave Arnold
If you're looking for a bit of science with your cocktail, Dave Arnold is the man for you. Bartender at New York City's Booker & Dax cocktail bar, Arnold includes 150 recipes and techniques that run the gamut from tips for making pitcher drinks to nitro-muddling herbs for drinks so they don't brown.
W. W. Norton & Company: November 10 Buy at Amazon

Also Coming This Fall

· American Spirit: An Exploration of the Craft Distilling Revolution
by James Rodewald. Sterling Epicure: September 2 Buy at Amazon
· Wood, Whiskey and Wine: A History of Barrels
by Henry H. Work. Reaktion Books: September 15 Buy at Amazon
· We Make Beer: Inside the Spirit and Artistry of America's Craft Brewers
by Sean Lewis. St. Martin's Press: September 23 Buy at Amazon
· Shrubs: An Old Fashioned Drink for Modern Times
by Michael Dietsch. Countryman Press: October 6 Buy at Amazon
· The Curious Bartender: An Odyssey of Malt Bourbon & Rye Whiskies
by Tristan Stephenson. Ryland Peters & Small: October 9 Buy at Amazon
· Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough
by Peter Thomas Fornatale and Chris Wertz. powerHouse Books: October 14 Buy at Amazon
· Whiskey Distilled: A Populist Guide to the Water of Life
by Heather Greene. Studio: October 16 Buy at Amazon
· The Spirit of Gin: A Stirring Miscellany of the New Gin Revival
by Matt Teacher. Cider Mill Press: November 11 Buy at Amazon
· Sake: The History, Personal Stories and Craft of Japan's Artisanal Breweries
by Hayato Hishinuma. Gatehouse Publishing: December 31 Buy at Amazon

Television

Orange Is the New Black Presents: The Cookbook

Jenji Kohan, Tara Herrmann, Hartley Voss, and Alex Regnery
Because every popular TV show gets a cookbook these days, here's one for Netflix hit Orange Is the New Black. Never fear: while the book includes recipes for Red's Chicken Kiev and Prison Punch, the book also promises recipes from characters' pre-prison lives.
Abrams Image: October 14 Buy at Amazon

Make It Ahead: A Barefoot Contessa Cookbook

Ina Garten
Food Network person Ina Garten's books are perennial bestsellers, and this one is sure to be no exception. Here's her guide to cooking food ahead of time for parties and holidays, with a bonus section on Thanksgiving that, according to publisher's lingo, "may just change your life."
Clarkson Potter: October 28 Buy at Amazon

The Portlandia Cookbook: Cook Like a Local

Fred Armisen, Carrie Brownstein, and Jonathan Krisel
Start working on sourcing local chickens now, because a cookbook based on IFC's hit show Portlendiya is coming your way. It wouldn't be fun to give away too many jokes, but you can expect dining tips, fart patios, any number of pickle recipes, and recipes for things like Kale and Quinoa Bowl with Tofu and Mushrooms.
Clarkson Potter: October 28 Buy at Amazon

Also Coming This Fall

· The Chew: A Year of Celebrations
by Mario Batali, Michael Symon, Carla Hall, Clinton Kelly, and Daphne Oz. Kingswell: September 16 Buy at Amazon
· Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook
by Jamie Oliver. Ecco: September 23 Buy at Amazon
· One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More
by Editors of Martha Stewart Living. Clarkson Potter: September 23 Buy at Amazon
· The Lagasse Girls' Big Flavor, Bold Taste--and No Gluten!: 100 Gluten-Free Recipes
by Jilly Lagasse AND Jessie Lagasse Swanson. Da Capo Lifelong Books: October 14 Buy at Amazon
· Fabio's American Home Kitchen: More Than 125 Recipes With an Italian Accent
by Fabio Viviani. Hyperion: October 21 Buy at Amazon
· Celebrity Chefs: Delicious Recipes * Sparkling Cocktails * Expert Wine Pairings
by Hearst Books. Hearst: October 21 Buy at Amazon
· In the Kitchen with Kris: A Kollection of Kardashian-Jenner Family Favorites
by Kris Jenner. Gallery Books/Karen Hunter Publishing: October 21 Buy at Amazon
· MasterChef: the Finalists
by Natalie Coleman, Dale Williams, and Larkin Cen. Absolute Press: October 21 Buy at Amazon
· Inside the Test Kitchen: 120 New Recipes, Perfected
by Tyler Florence. Clarkson Potter: November 4 Buy at Amazon

Cookery

Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes

Dana Cowin
Oziq -ovqat va vino Editor-in-Chief Dana Cowin may know her restaurants, but apparently she wasn't a very good cook until recently. Here, Cowin asks chefs like April Bloomfield, Alex Guarnaschelli, Tom Colicchio, David Chang, Alice Waters, Thomas Keller, and more to teach her how to make great home-cooked dishes.
Ecco: October 14 Buy at Amazon

Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook

Michael Ruhlman
Here's food writer Michael Ruhlman's take on roasting, a word he says is "the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." Expect, yes, a roast chicken recipe, but also everything from roasted fish to roasted peaches.
Little, Brown and Company: October 21 Buy at Amazon

The Cookbook Book

Annahita Kamali (Editor)
As evidenced by this list, the number of cookbooks that come out every year can be intimidating. Not sure where to start? Editor Annahita Kamali and Phaidon make it easy for you, highlighting books from Julia Child's Frantsuz oshpazlik san'atini o'zlashtirish to more modern fare like David Chang's Momofuku.
Phaidon: November 3 Buy at Amazon

The Baking Bible

Rose Levy Beranbaum
Rose Levy Beranbaum is a legend in baking and pastry cookbooks, and her 1988 classic The Cake Bible is a must-own for anyone getting into the intricate world of cake-baking. Here, she turns her attention to baking at large. Yes, it includes cakes, but also cookies, crisps, tarts, and more.
Houghton Mifflin Harcourt: November 4 Buy at Amazon

Also Coming This Fall

· Pizza: A Slice of American History
by Liz Barrett. Voyageur Press: September 1 Buy at Amazon
· Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
by Jennifer McLagan. Ten Speed: September 16 Buy at Amazon
· Around the Table: Recipes and Inspiration for Gatherings Throughout the Year
by Martina McBride and Katherine Cobbs. William Morrow Cookbooks: October 7 Buy at Amazon
· How to Cook Everything Fast: A Better Way to Cook Great Food
by Mark Bittman. Houghton Mifflin Harcourt: October 7 Buy at Amazon
· The Vegetarian Flavor Bible
by Karen Page. Little, Brown and Company: October 14 Buy at Amazon
· Chop Suey, USA: The Story of Chinese Food in America
by Yong Chen. Columbia University Press: October 28 Buy at Amazon
· Saveur: The New Classics Cookbook
by James Oseland. Weldon Owen: October 28 Buy at Amazon
· The Tucci Table: Cooking With Family and Friends
by Stanley Tucci and Felicity Blunt. Gallery Books: October 28 Buy at Amazon
· Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
by Dorie Greenspan. Rux Martin/Houghton Mifflin Harcourt: October 28 Buy at Amazon
· Duff Bakes
by Duff Goldman. William Morrow Cookbooks: November 4 Buy at Amazon

BOOKS TO READ

All or Nothing: One Chef's Appetite for the Extreme

Jesse Schenker
New York chef Jesse Schenker turns memoirist in this chronicle of his ups and downs in the kitchen. The publisher bills it as a combination of "Kitchen Confidential, Blood, Bones & Butterva Breaking Bad," so expect kitchen pirates, swear words, restaurant drama, drug usage, personal redemption, and more.
Dey Street Books: September 30 Buy at Amazon

Food: A Love Story

Jim Gaffigan
Comedian Jim Gaffigan turns his attention to food in his new book, taking a look at the American diet and pondering such questions as: "Which animal is more delicious: the pig, the cow, or the bacon cheeseburger?" Excellent question.
Crown Archetype: October 21 Buy at Amazon

Also Coming This Fall

· The Language of Food: A Linguist Reads the Menu
by Dan Jurafsky. W. W. Norton & Company: September 15 Buy at Amazon
· Cooked Raw: How One Celebrity Chef Risked Everything to Change the Way We Eat
by Matthew Kenney. Familius: October 7 Buy at Amazon
· It Ain't Sauce, It's Gravy: Macaroni, Homestyle Cheesesteaks, the Best Meatballs in the World, and How Food Saved My Life
by Steve Martorano. Knopf: October 28 Buy at Amazon
· Blind Taste: A Defense of Fast Food & Cheap Beer
by Robin Goldstein. Fearless Critic Media: November 1 Buy at Amazon


Videoni tomosha qiling: TOY DAVOM ETMOQDA RAXSHONA KELIN SALOM AKASI VA KELINOYISIDA SYURPRIZ KUYOV HONADONI (Oktyabr 2021).