Altri libri che potrebbero interessarti

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  Champagne Baby - How One...

  Laure Dugas

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  Fresh, charming, and wholly irresistible, Champagne Baby turns a familiar tale on its head: instead of yet another American seeking the French secret to good living, a Frenchwoman finds her purpose—much to her surprise—in America. Laure Dugas is a champagne baby, born into a family of winemakers from two storied regions of France: Champagne and the Rhône Valley. When Laure was an infant, her mother would dip a finger in wine and dab it on Laure’s lips to acclimate her to the taste and aroma. But Laure wants little to do with the family business. It is only at age twenty-three, when her uncle offers to send her to New York City to learn English and represent his wines to the American market, that Laure bids adieu to her boyfriend and begins her journey of discovery.  The job, it turns out, is both harder and easier than expected. Laure must speak in a new language about a subject in which she has no expertise. But an experienced wine saleswoman shares the secret for faking it: “Always. Be. French.” After all, who could claim to know more about wine than a Frenchwoman? With the pedigree of an expert, even as she feels like a fraud, Laure dives into an industry still dominated by men, winning over restaurateurs and sommeliers, diligently developing her palate, and traveling across the vast country that is her new home.  For the first time, Laure is able to distinguish among the famous wines of her native land. She learns to greet a wine by the nose and judge a bottle not by its industry rating but by the balance of its flavors. Overcoming homesickness, culture shock, and the trials of a long-distance relationship, Laure manages to settle into her new milieu, her wine-glass-half-full attitude turning an eight-month stint into a three-year adventure.  Part coming-of-age memoir, part travelogue, sprinkled throughout with regional maps and wine recommendations, Champagne Baby imparts the critical lessons that pair with both wine and life: “you’re better than the cheapest bottle,” “there’s always occasion for champagne,” and “trust your palate.” It encourages listeners to view themselves and their surroundings with newfound appreciation, and to raise their glasses with open-mindedness and joy.

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  The Chefs' Knowledge - The...

  The Chef's Forum, Chandos Elletson

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  In a first for the chefs' profession The Chefs’ Knowledge has gone audio. We broke new ground with our first-ever book for junior chefs and now we’ve gone one step further by releasing a new audio version that takes the project in a completely new direction. 
  The Chefs’ Knowledge contains interviews, advice, and expert knowledge as well as working professional recipes for the 100 dishes every chef should know. The new audio version is a collection of 100 scenes that brings the book to life all acted out by 3rd years students from the Arden School of Theatre at UCEN Manchester. 
  Catherine Farinha, publisher of The Chefs’ Knowledge explained: “We wanted to do an audio version of The Chefs’ Knowledge for a number of reasons. Chiefly because dyslexia is widespread in kitchens and a lot of chefs, especially juniors, can be at a real disadvantage because of it. However, we didn’t want to just record recipes being read out. So, we came up with something new. Our editor, Chandos Elletson, used to work in Film and Television and he wrote a few test scenes that made the recipes into little dramas. We got these acted out by real actors and they came alive. And that became the format for the new audio version.” 
  Elletson told The Chefs’ Forum: “What we’ve done is very unusual. We took the 100 Dishes that Every Chef Should Know idea and turned it on its head. What you have in the audio version are 100 imaginary scenes where junior chefs learn about dishes on the menu of a fictitious hotel. One of the examples I wrote was a scene where two honeymooners wanted to know the recipe for the granola they enjoyed at breakfast. So the head chef goes to their table and explains it. It brings the recipe alive in a way that is relatable and that’s the secret of what we’ve done. We’re hoping this really resonates with listeners who can learn by enjoying some dramatic scenes rather than listening to dry recipes.”

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  Knead to Know - A History of Baking

  Neil Buttery

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  In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created.
  
  Everything has a history, but food history is special because it tells so much about our culture and society, our desires and our weaknesses, from the broad sweep of bread creating human civilisation to the invention of the wedding cake, the creation of the whisk, the purpose of the fish heads in a star-gazy pie, or the fact that mince pies used to be meaty.
  
  When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection as technology improves. This is not always the case. Sometimes things have to become simpler, sometimes knowledge is lost and skills forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are worth trying out (and mention a few that should perhaps be left in the past).
  
  The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

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  The Wine List - Stories and...

  Grant Reynolds

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  A one-of-a-kind exploration of the relationship between culture, politics, history, and wine. 
   
   
   
  Vintage refers to the year grapes are harvested, and that vintage holds meaning. You can look up the weather in any almanac, but some stories are known only to insiders—until now. In this wine book Grant Reynolds, award-winning sommelier, deciphers these signatures to reveal the impact of marketing and mentorship, technology and trends, and influencers old and new. Beginning in the late eighteenth century with a tale about Thomas Jefferson's secret White House stash and spanning over a quarter of a millennium to social media's effect on chenin blanc's popularity, The Wine List explores both the chemistry and sociology that have made vintages taste a certain way, fetch a certain price, or go extinct altogether. Featuring sidebars on topics like the taste of climate change and mini timelines capturing significant historical moments, these entries solidify the idea that every bottle is a product of a particular moment in time. 
   
   
   
  A must-listen for fans of wine books like Wine Folly or The World Atlas of Wine, The Wine List is a fresh new wine bible perfect for anyone looking for bar cart books or gifts for wine lovers.

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  Backyard BBQ - Delicious recipes...

  Marcus Bawdon

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  'When it comes to BBQ there is no better teacher than fire-cooking supremo MARCUS BAWDON.
  
  Learn how to cook TEMPTING and EXCITING food over charcoal and flame IN YOUR OWN BACKYARD from the very best.
  
  Catering for meat-eaters, veggies and vegans alike this will become your GO-TO BBQ COOKBOOK.
  
  The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand – from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and just how flavoursome it can be.
  
  Now the doors of Marcus' UK BBQ School have been thrown wide open so you can see in his own stunning photographs what is possible, to encourage you to take giant leaps forward. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes. Also shared is advice on buying (or building) barbecues, tips on cooking technique and honing your skills.

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  World of Guinness

  Rory Guinness

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  The perfect gift book for Guinness lovers, served here.
  How did a beer from Dublin become a globally renowned symbol of Ireland?
  In 1759, Arthur Guinness left behind his family's small brewery in County Kildare to seek his fortunes in Dublin. After acquiring the ill-equipped St James' Gate brewery, he soon began to produce the Guinness stout that has become world famous.
  Rory Guinness, a direct descendant of the brewery's founder, has written the insider's guide to the world of Guinness. He surveys the family history, the unique brewing process, the brewery's distinctive industrial architecture and the beer's legendary advertising, revealing how Guinness and its people became interwoven into the fabric of Dublin life and created a brewing legacy that stretches around the world.
  This is also the story of a remarkable resurgence, because Guinness is now the bestselling beer in the UK, while Guinness Zero is reaching new markets. It is the official beer of the English Premier League, and a long-term partner of rugby's men's and women's Six Nations Championship.
  World of Guinness is a revised, expanded and redesigned edition of Rory Guinness's classic short introduction, illustrated with archival images, new photography of the Guinness Storehouse in Dublin and a selection of Guinness's witty advertisements. It is published in hardback for the first time and makes a perfect gift.

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