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A covetable celebration of watches and the stories at the heart of men's obsession with them.
Interest in home design has been on the rise for some time, but Kinfolk's focus on slowing down and creating a more intentional, beautiful home is where the attention is shifting. Through luscious photographs and interviews, the author takes us into 40 homes around the world, from the Americas to Europe, Asia to Africa, ending in Australia.
At noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments.And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes.Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.
In the same format as A Man & His Watch, A Man & His Car is a celebration of cars and stories that speak to the heart of men's obsession with them.
The next book in the highly successful Kinfolk series, The Kinfolk Garden invites readers inside 30 spaces that blur the lines between indoors and out, from jungle-like rooftops to sprawling backyards.
The next book in the highly successful Kinfolk series, exploring the art of travel across five continents.
Kinfolk magazinelaunched to great acclaim and instant buzz in 2011is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooksartisans, bloggers, chefs, writers, bakers, craftershas provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
A photo-driven, deluxe gift-book edition of the bestselling travel book of all time, Patricia Schultz's #1 New York Times bestseller 1,000 Places to See Before You Die.
Pairing insightful interviews with striking images of these men and women and their workspaces, The Kinfolk Entrepreneur makes business personal. The book profiles both budding and experienced entrepreneurs across a broad range of industries (from fashion designers to hoteliers) in cities across the globe (from Copenhagen to Dubai).
The most joyful, most colourful, most compulsively readable French food bible
An illustrated history of the iconic Negroni, including over 20 simple variations, from Matt Hranek, author of A Man & His Watch and A Man & His Car.
This book is organised into chapters of five locations - Japan, Denmark, California, France, and Italy - places where the approach to home decor and entertaining best reflects wabi-sabi principles. The book is complete with lush photography and practical checklists.
Francis Mallmann takes his portable grill on the road and cooks his elemental, unpretentious and delicious food in Paris, New York, California, Brazil and points in between.
An illustrated history of the iconic martini, including 35 simple variations, from Matt Hranek, author of The Negroni, A Man & His Watch, and A Man & His Car.
A modern guide to ikebana flower arranging, exploring the key themes of ikebana philosophy through 32 stunning arrangements.
Features recipes that range across the menu, including non-grilled recipes for what to eat while you're building the fire.
The ultimate book on every aspect of Italian food-inspiring, comprehensive, colorful, extensive, joyful, and downright encyclopedic.
The ultimate cheese compendium--the only illustrated cheese guide on the market--with profiles of more than 400 cheeses from around the world, maps of their production, and guides for the perfect pairings.
In the follow-up to her acclaimed IACP and James Beard Award winning cookbook, chef Amy Chaplin has written an indispensable whole food cooking bible to share her strategies, key recipes, and techniques for eating well day in and day out without getting bored.
A one-of-a-kind journey into the mind of beloved floral designer Amy Merrick, celebrating the beauty and possibilities of nature and how to use it to create elegant, ephemeral arrangements.
For the first time ever, comes the book John Derian fans have been waiting for. Culled from the thousands of images that have appeared in his biannual collections, here is an astoundingly beautiful assortment of more than 400 full-bleed images in their original form.
The cookbook mold is about to be broken again with a new book (the first since 2012) from America's most celebrated chef, Thomas Keller--this time focusing on his legendary American fine dining institutions, the French Laundry and Per Se.
McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role.
';Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.' Jose AndresFeatured as one of Food & Wine's Best Cookbooks Coming Out This Fall Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessibleshielded by a unique language and a distinct culture, it's an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It's not about exotic ingredients or flashy techniques. It's about mind-sethow to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It's the marriage of simplicity and refinement, and the joy of cooking for family and friends.
James Beard Award-winning author Joshua McFadden gives grains the same considered and wide-ranging treatment he did vegetables in this much-anticipated follow-up to the mega-successful Six Seasons.
A humorous yet sensible guide filled with motivating and surprising advice along with illuminating charts and graphs for runners who have a love/hate relationship with the sport.
Gazoz, heralded by Bon Appetit as one of the next big drink trends, is now available as a cookbook.