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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.
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.
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.
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.
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.
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.
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
A modern guide to ikebana flower arranging, exploring the key themes of ikebana philosophy through 32 stunning arrangements.
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.
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.
The much-anticipated debut from Esquire's Chef of the Year, who runs one of the world's 50 best restaurants.
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.
Features recipes that range across the menu, including non-grilled recipes for what to eat while you're building the fire.
Gazoz, heralded by Bon Appetit as one of the next big drink trends, is now available as a cookbook.
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.
Across the globe, women are embracing their entrepreneurial spirits and starting creative businesses. In the Company of Women profiles over 100 of these influential and creative women from all ages, races, backgrounds, and industries.
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfectionand they show the way in this collection of never-before-published recipes from his landmark restaurantsThe French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
In the follow-up to the award-winning and bestselling Heritage, Sean Brock writes the bible on Southern cooking and teaches all the elements of this beloved cuisine.
A brilliant collection of recipes for Basque food and a definitive work highlighting the customs, ingredients, people, and culture that make this ancient region such a fertile place for excellent cuisine.
The ultimate garden design manual, from the team behind the popular website Gardenista.com (sister site to Remodelista.com).
In this 1,000-piece puzzle, retrace the magic of Nathalie Lete's imagination and revel in her breathtaking colors and imagery.
The ultimate guide to broadening your "health span" - feeling and looking great through middle age and beyond - from Dr. Frank Lipman, a pioneer of and leader in integrative and functional medicine.
An exploration of how making by hand is the key to discovering your life's passion - whether that means spinning natural fibers, carving a wooden bowl, or creating elaborate papercuts; featuring profiles of 30 creatives.
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.
Get ready to discover the next great Asian cuisine.
Announcing a new series of books for readers seeking a deeper engagement with food and the world around us