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The Art of French Pastry: A Cookbook
by Jacquy Pfeiffer Martha Rose ShulmanWinner of the 2014 James Beard Award for Best Cookbook, Dessert & BakingWhat does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your &“just desserts,&” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father&’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer&’s accompanying illustrations, is a master class in pastry from a master teacher.
The Art of Herbs for Health: Treatments, tonics and natural home remedies (Art of series)
by Rebecca SullivanHerbal medicine has been used for centuries, and in this thoughtful and inspiring guide, Rebecca Sullivan shares a combination of traditional wisdom and modern ideas for anyone who wants to improve their health with herbs. The Treatment section includes Ginger and Pepperment Travel Sickness Pastilles and Herby Chest Rub, while the Drinks & Tonics chapter offers Sage and Lavender Kefir and Tarragon Tincture. There is also a selection of foods using herbs for health, including Herby Ice Lollies and Lemon Balm Bliss Balls. The book is also full of Rebecca's brilliant tips and advice - from soaking your feet in cool black tea to fix smelly feet to making ginger-infused ice cubes to combat nausea.With a detailed herb glossary and plenty of information about essential oils, this is an essential volume for every would-be modern apothecary.
The Art of Jewish Cooking: A Cookbook
by Jennie GrossingerThe Art of Jewish Cooking by Jennie Grossinger.
The Art of Living According to Joe Beef: A Cookbook of Sorts
by David Mcmillan Meredith Erickson Frederic Morin David ChangThe debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
The Art of Living Long: A New And Improved English Version Of The Treatise
by Luigi CornaroLouis Cornaro lived in the fifteenth and sixteenth centuries, and attained the age of 102. When a man passes the century mark, he is someone to be listened to,“Luigi Cornaro’s own account—written toward the close of more than a century of life—of the means of his complete restoration from an almost hopeless complication of bodily infirmities, to the happy state he continued so long to enjoy, may be said to form a life story, which, in its peculiar significance, is without a parallel in history…but by demonstrating, in a manner most decisive, that the condition of perfect health—maintained to the full limit of life ordained by Nature—is a blessing within the power of every human being to realize, and by indicating the path by which all may attain it, did this excellent man earn his unique position among the benefactors of mankind. Let us hope that our positive and practical age, ever ready to judge a proposition by its degree of usefulness, will perceive that a rule of life which effected the recovery of a dying man, and enabled him to retain entire mental and bodily vigor beyond his hundredth year, is of incontestable merit.”-Preface
The Art of Making Gelato: 50 Flavors to Make at Home
by Morgan MoranoForget ice cream! Impress your dinner guests with unique flavors, and indulge in fabulous recipes and luxurious desserts that you can make at home with Gelato & Sorbetos. Discover where these two icy desserts originated, and the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from fruit juice or flavored water and simple syrup. They're churned like ice cream to give them a soft and snowy texture. Join authors Francesco Realmutto and Salvatore Potestio as they share 50 recipes for gelato and sorbeto. Enjoy traditional chocolate, vanilla and strawberry to tiramisu, biscotti, mascarpone, hazelnut, and pistachio—even olive oil gelato!
The Art of Massage: A Practical Manual for the Nurse, the Student and the Practitioner [Illustrated Edition]
by John Harvey KelloggRichly illustrated throughout.“A classic manual the learner and the practitioner will find enlightening. Its comprehensive coverage of the physiological effects of massage, as well as the illustrated techniques, are as timeless and unchanging as the human form. Particularly helpful are the detailed therapeutic massage procedures for specific health needs.”-Print ed.
The Art of Modern Cake: Cake Decorating Techniques for the Contemporary Baker
by Heidi Moore HolmonStep Into the World of Modern Cake Recipes!“…Heidi is an amazing artist who is able to blend both precision and whimsy in her flawless designs.” ―Shannon Bond, owner of Shannon Bond Cake Design#1 New Release in Dessert & Sweets, Confectionary Desserts, Professional CookingThe Art of Modern Cake is the place where sugar blooms and leaves are sweet. With this magical book learn how to hone your skills in the art of sugar flowers and elevated cake decorating.Dessert baking with the phenomenal Heidi Moore Holmon. Master the magical art of sugar florals and botanicals as you are guided on a journey by Heidi, a designer turned cake artist, through beautifully photographed, step-by step instructions. Your skill set will flourish as you are led through a garden of cake projects featuring modern textures such as origami, geometric curves, concrete, watercolor painting, crystal trails, and more.Looking to level up with a cake making cookbook, a sugar art book, or a confectionary cookbook? Well, this is the cake decorating book for you! Refine and modernize your skill at every stage from baking to flawlessly finished cakes, discover unexpected and unique sugar flower pairings, and gain the confidence to create edible art like a pro. The Art of Modern Cake is a must-have book for cake artists aspiring to create statement pieces and gorgeous, texture-rich confections brimming with lush extravagance.Inside, you’ll find:Step by step instructions to refine, redefine, and level up your baking and cake decorating skillsMarbling techniques, cake stacking tips, and techniques for creating sugar flowers, greenery, succulents, and moreTimeless cake recipes like the classic white cake, buttercream, compote, and ganache staplesIf you’re looking for cake baking cookbooks, or a baking decorating book―or you enjoyed books like Cake Confidence, Icing on the Cake, The Contemporary Buttercream Bible, or The Painted Cake―you’ll love The Art of Modern Cake.
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
by David AsherIncluding more than 35 step-by-step recipes from the Black Sheep School of CheesemakingMost DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:• How to source good milk, including raw milk;• How to keep their own bacterial starter cultures and fungal ripening cultures;• How make their own rennet—and how to make good cheese without it;• How to avoid the use of plastic equipment and chemical additives; and• How to use appropriate technologies.Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
The Art of Nutritional Cuisine
by Vickie A. Vaclavik Amy HaynesNow more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutrit
The Art of Picnics: Seasonal Outdoor Entertaining
by Alanna O'NeilRecipes and tips for fresh-air feasts: “Whether you chose a basket or a brown paper bag . . . this transporting book will make your next outdoor meal a treat.” —Suzanne Lenzer, author of Graze: Inspiration for Small Plates and Meandering MealsThe Art of Picnics encourages you to take a break from your fast-paced life to pick up a picnic basket, and reconnect with nature. Whether it’s at a beautiful park or on your backyard patio, you can create your own special retreat with this bounty of family-style recipes for foodies of all skill levels. The Art of Picnics offers a new perspective on traditional picnics, with colorful photos and inspiration for fun outdoor gatherings from an upcountry lunch to a twilight party. Inside you’ll find:Décor ideas with woven rugs, crate tables, mismatched china, plush pillowsPlanning recommendations like fresh-cut blooms, wine, and artisanal breadAn outdoor cookbook full of one-of-a-kind recipes for sandwiches, grazing boards, and more!“Ideas that are not only gorgeous but totally doable . . . so many simple recipes to make picnics a little extra special.” —Erin Gleeson, New York Times–bestselling author of The Forest Feast“Full of fun tips to bring gatherings outside.” —Elizabeth Minchilli, author of The Italian Table
The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
by Karen McAthyThe Gourmand World Cookbook Award winner that “elevates vegan cheese to a whole new level”—now expanded and updated (Miyoko Schinner, founder of Miyoko’s Creamery and author of Artisan Vegan Cheese).Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the plant-based cheesemaking bible contains over 150 full-color photos and enhanced step-by-step instructions, with new information including:Eight new cheesemaking recipes plus dozens more from beginner to proNew coverage of “mixed method” fast-firming cultured cheesesGoing beyond nuts and seeds and using legumes for cheesemakingDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour creamGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsulesLactic acid fermentation and how to use it in cheesemakingExpanded coverage of flavors, aging, rind curing and smoking, and working with white and blue moldsNew recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh, and moreAn expert at capturing the texture, sharpness, and taste that cheese lovers crave, McAthy also “reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes” (Emily Von Euw, author of Rawsome Vegan Baking).
The Art of Preserving (Williams-Sonoma)
by Lisa Atwood Rick Field Rebecca CourchesneA beautifully illustrated, comprehensive guide to turning your favorite fruits and vegetables into jams, chutneys, salsas, sauces and more.With Williams Sonoma’s The Art of Preserving, you can savor your favorite seasonal produce all year-round. Packed with creative and classic recipes for preserves—from Apricot Jam to Pickled Fennel with Orange Zest, Preserved Lemons, and many more—this volume provides inspiration for making the most of your farmers’ market or home garden harvest.Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters and main courses to sweet desserts. Lush photography celebrates the natural beauty of seasonal produce, while step-by-step instruction are enhanced by helpful tips from preserving professionals. With more than 130 recipes, this comprehensive cookbook provides everything you need to master the art of preserving in your own kitchen.
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
by Emma MacdonaldThis sumptuous guide filled with beautiful photography and expert practical tips is guaranteed to be the only resource you will ever need to preserve fruit, vegetables, meat and fish.Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way.Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish.Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!
The Art of Prolonging Life
by Christoph Wilhelm HufelandTHE “Art of Prolonging Life,” by Christopher William Hufeland, a philosophic physician and professor of medicine in the University of Jena, is a work enjoying a deserved popularity in Germany, where it has gone through several editions…The translation bears the impress of a master’s hand; it is elegant and exact, and in the Editor’s judgment is the production of the learned author’s own pen. Under this belief, the Editor has selected the translation of 1794, with its pure and classic language, for the present volume, in preference to a new translation from a later German edition.The Reader will probably be struck, as was the Editor, with the little real progress which has been made in the science of living during the more than half a century since the original work was first written; and the feeling of a necessity for bringing the matter up to the present line of march will be dissipated by its perusal. Indeed it seemed to the Editor more fitting as a ground of wholesome reflection, that we should have placed before our eyes the philosophy of half a century back, that we might thereby learn how much still remained to be done, before our knowledge of the subject could be regarded as complete.“Christoph Wilhelm Hufeland (1762-1836) was one of the most distinguished German physicians of his time. He graduated in 1780 and became Professor of Medicine in Jena (Thuringia) in 1793. He was an early advocate of Jennerian vaccination, advocated medicine for the poor, while opposing the Brunonian medical philosophy and animal magnetism. He became Professor of Medicine in Berlin in 1801, and then Professor of Pathology and Therapeutics at the new University of Berlin in 1810. He was a voluminous medical author on numerous topics including pediatrics, balneology, the epidemiology of typhus and cholera, and medical ethics.”-Pitt.edu
The Art of Raw Food
by David Wolfe Vibeke Kaupert Jens CasupeiRaw food is for everyone, say the authors of one of Denmark's best-selling cookbooks, and they make a compelling case for that claim. Equally at home on the coffee table or in the kitchen, The Art of Raw Food features gorgeous four-color photography and delicious yet simple raw food recipes as well as a background on the benefits of a raw food diet. Jens Casupei and Vibeke Kaupert, raw food enthusiasts with a flair for style as well as a passion for healthy living, introduce readers to the good (raw food), the bad (processed food), and the ugly (how processed food can make you feel). Sixty pages of information on health and diet are followed by 260 pages of mouth-watering recipes. In 140 recipes, the authors cover breakfast (Delicious Buckwheat Porridge); shakes and smoothies (Orange and Blackcurrant Shake); soups (Light and Fluffy Pepper Bisque); main dishes (Chili Sin Carne); soups, dips, and patés (Olive Tapenade); desserts (Pineapple Carpaccio with Berry Coulis); snacks (Quetzalcoatl Chocolate); and sauces and dressings (Sunflower and Beetroot Sauce). A terrific introduction to the world of raw foods for any newcomer, Raw Food offers plenty of diverse and unique recipes for every occasion. The Art of Raw Food official website: http://theartofrawfood.com/
The Art of Romanian Cooking
by Galia SperberDiscover the diverse range of Romanian home cooking in this volume featuring memories and family recipes passed down across generations. Romania&’s landscape combines soaring mountains with the Danube River Delta—just as its history blends together Ancient Romans, Goths, Hungarians, Huns, Bulgarians, Tartars, and Turks. The Art of Romanian Cooking celebrates this rich heritage with a variety of dishes that make inventive use of commonly available ingredients. Thinking back on her mother&’s and grandmother&’s cooking, Galia Sperber was inspired to share some of the family's favorite recipes, paired with reminiscences of her native country and family meals. This volume features appetizers such as papanasi prajiti (savory fried cheese patties) or croquette din salam (salami croquettes); hearty soups ranging from creamy potato to the six variations of borscht; seafood dishes such as Russian-style trout; classic meat recipes for chicken, duck, veal, and beef; and irresistible dessert like the Othello torte and rose jam.
The Art of Scottish-American Cooking
by Kay Shaw NelsonThis history, travelogue and cookbook contains over two hundred recipes celebrating four centuries of Scottish cultural and culinary legacy in America. In this comprehensive cookbook, learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous rock buns and Dundee cake. Find out how the Scots introduced fried chicken to America and enjoy recipes for happit hen, wet devil, and Scotch grouse. Digest the histories of the Campbell Soup company, Old Crow Bourbon whiskey, and the graham cracker, invented by the eccentric clergyman Sylvester Graham. Try your hand at innovative egg dishes, fish pies, Scottish hot dogs, oatcakes, scones, griddle breads, and crumpets. Finally, make an ale toast at Hogmanay (New Year&’s Eve) and ring in the New Year celebrating the many Scottish American contributions to our daily lives. Scottish-American author Kay Shaw Nelson has combined her ancestral pride, her travel experiences and love of gastronomy to create The Art of Scottish-American Cooking, an homage to four hundred years of Scottish food and drink in the United States and Canada. The cookbook includes more than two hundred recipes as well as a wealth of information about Scottish holidays, heroes, traditions, and notable culinary and other cultural achievements by Scottish Americans. &“A book that we can keep at hand to keep Scottish and American dishes vibrantly alive . . . for generations to come.&” —Valerie Kearny, editor, The Scottish Banner &“Salutes Scottish-Americans who have a natural respect for fine fare and traditional hospitality.&” —Anne Robertson Kennedy, founder-president, The Living Legacy of Scotland, Inc.
The Art of Seeing: A Natural Path to Better Vision
by Aldous HuxleyA Natural Path to Better Vision Unlike the dystopian vision described in Brave New World, or the psychedelic vision described in his The Doors of Perception, in The Art of Seeing, Aldous Huxley focuses on the actual vision of the human eye. Documenting his own profound near blindness and subsequent attempts to improve his own sight, Huxley offers a thorough instruction manual on the controversial alternative vision therapy exercises developed by W. H. Bates. Although Huxley remained visually challenged throughout his life, he explains how and why he was able to get significant benefits from the "Bates Method" and was determined to share his discovery with the world. "Since optical glass was no longer doing me any good, I decided to take the plunge. Within a couple of months, I was reading without glasses . . . without strain and fatigue," he wrote of the beginning of his process. Huxley discusses the physiology of the eye and how it can heal; the effects of disease and emotion; eye movement exercises; blinking and breathing; relaxation and many more approaches to improved optical and mental function. He describes the process of improving your vision as an art rather than a science. Those familiar with Huxley's work won't be surprised to learn that The Art of Seeing is more than just a dry manual-it is a thorough discussion of the physiology and psychology of human sight. Huxley fans and those interested in the art of seeing will find this a must read.
The Art of Simple Food II
by Alice WatersAlice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers' market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice's vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book--whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
by Alice WatersPerhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has "single-handedly chang[ed] the American palate" according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.From the Hardcover edition.
The Art of Table Decoration
by Letitia Baldrige Jane CornellSuggests a variety of tablesettings and centerpieces for everyday as well as for holidays, parties, and special occasions.
The Art of Weed Butter: A Step-by-Step Guide to Becoming a Cannabutter Master
by Mennlay Golokeh AggreyLearn how to make your cannabutter just right and get the highest quality results.Weed butter, or cannabutter, is the optimal way to transfer the THC from cannabis into an edible. Plus, with the right method, you will transfer the full spectrum of cannabis’ chemical components, including non-psychoactive ones that quietly benefit your health.In this book, you will learn how to infuse weed into butter, oil, coconut oil or virtually any fat you prefer. But you can’t just sprinkle your stash onto a recipe, as creating truly great weed butter is an art. Packed with helpful color photos and step-by-step instructions, this book shows how to make the perfect weed butter for any edible and every application, from reducing stress and battling pain to helping with PTSD and overcoming night terrors.Praise for The Art of Weed Butter“The Art of Weed Butter is part memoir, part advocacy, and part education. It's a warm invitation if you've never cooked with weed butter before and great footing if you're more practiced. Intimately written and beautifully photographed, Aggrey's passion is contagious. This is more than a recipe book.” —Alexia Arthurs, author of How to Love a Jamaican“A smart, funny, informative book, with satisfying, unpretentious recipes that even the most time-challenged will be able to prepare. It’s for anyone who wants to combine the healing properties of a good meal with the medicinal blessings of cannabis.” —David Lida, author of First Stop in the New World“Mennlay Golokeh Aggrey—a rising star in the world of weed—has written an informative, reliable and friendly cookbook about making cannabutter that works each and every time.” —James Oseland, judge on Top Chef Masters, and author of Jimmy Neurosis
The Art of Whisky
by Ernie ButtonThis amazing celebration of single malt Scotch takes a unique photographic perspective that highlights the nature of the spirits in startlingly beautiful ways.The Art of Whisky is a breathtaking and unusual gift book for whisky connoisseurs, celebrating the spirit from an unexpectedly beautiful angle. By chance, award-winning photographer Ernie Button noticed the intricate patterns formed in the residue at the bottoms of (almost) empty whisky glasses—each as different as a snowflake—and began photographing them with inventive lighting techniques.The resulting images are exquisitely gorgeous, evoking earthly landscapes and extraterrestrial visions. This book collects nearly 100 of those photos—each one more amazing than the last—and features delightful touches such as tasting notes, information on the science of what we're seeing, and writing about single malt Scotch by Scotland's leading whisky expert Charles MacLean, commissioned exclusively for this book.UNUSUAL GIFT FOR THE WHISKY CONNOISSEUR: Surprise the spirit-lover in your life with this gorgeous photography book that highlights the uniqueness of whisky from an unexpected and beautiful angle.ART, SCIENCE, AND WHISKY—A DELICIOUS COMBINATION: The captivating photographs begin with the qualities that make single malt scotch so exquisite, get an assist from the natural wonder of fluid dynamics, and a finish of artful production that makes each unique and surprising.CONTRIBUTING WRITERS: Princeton University Professor Howard A. Stone, who has studied and published on the science behind Button's Vanishing Spirits photographs, contributes a text on the science of what we see.Renowned whisky expert and author Charles MacLean writes here on the unique qualities of single malt scotch and contributes notes about the special aspects of Scotland's whisky-producing regions.Perfect for:The perfect gift for whisky enthusiasts and connoisseurs, as well as fans of unusual, captivating photography
The Art of Wood-Fired Cooking
by Andrea MugnainiThis guide to using an outdoor oven &“skillfully guides the reader&” with photos, directions, and recipes for everything from pizza to poultry (Alice Waters). Andrea Mugnaini has spent over twenty years perfecting the craft of wood-fired cooking. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking—and her oven importing company has brought the Italian style of cooking and living to America. The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Mugnaini reveals the methods she has been teaching through her classes—and shares delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied ShrimpZucchini Gratin with Tomatoes and GruyereTuscan-Style Pot Roast with Herbs and ChiantiFocaccia with Onions and ThymeLimoncello Bread Pudding with Fresh Blackberries