Apéritif: Cocktail Hour the French Way
JAMES BEARD AWARD FINALIST NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK
Grab a light drink and a bite, and enjoy cocktail hour, the French way
For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres.
Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished--an easy feat to pull off for the relaxed host at home.
Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves
Praise for Apéritif
With a dram of humor, Ms. Peppler provides a primer with the history and uses of various apéritifs.The New York Times, 19 Best Cookbooks of Fall 2018
With witty and honest prose and stunning photography, this book is one to keep out on the coffee table (or bar cart).Food & Wine, Best Cocktail Books of Fall 2018
Step aside, Italian aperitivo. This book moves over into the equally stylish and luxurious territory of the French cocktail hour, providing recipes for classic and contemporary before-dinner French cocktails, along with light bites.Epicurious
- ISBN: 9782759404131
- 9.3 x 11.8 in 23.6 x 30 cm
- 140 pages 70 images
- Spiral-bound hardcover
French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
A delightful, delicious, and best-selling account of the gustatory pleasures to be found throughout France, from the beloved author of A Year in Provence.
The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Château Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.
The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe
Winner of the prestigious André Simon Drink Book Award
The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.
In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
French Women Don't Get Fat: The Secret of Eating for Pleasure
The #1 national bestseller that launched a fabulous French Revolution about how to approach healthy living: the ultimate non-diet booknow with more recipes.
French women dont get fat, even though they enjoy bread and pastry, wine, and regular three-course meals. Unlocking the simple secrets of this French paradoxhow they enjoy food while staying slim and healthyMireille Guiliano gives us a charming, inspiring take on health and eating for our times. For anyone who has slipped out of her Zone, missed the flight to South Beach, or accidentally let a carb pass her lips, here is a positive way to stay trim, a cultures most precious secrets recast for the twenty-first century. A life of wine, breadeven chocolatewithout girth or guilt? Pourquoi pas?
- Vintage Books USA
Champagne Boxed Book & Map Set: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region
Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship"
Winner of the 2017 André Simon Drink Book Award
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits"
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The Barefoot Contessa Cookbook
Ina Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.
For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.
Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
- Clarkson Potter Publishers
A Table in Venice: Recipes from My Home
Learn how to cook traditional Italian dishes as well as reinvented favorites, and bring Venice to life in your kitchen with these 100 Northern Italian recipes. Traveling by gondola, enjoying creamy risi e bisi for lunch, splashing through streets that flood when the tide is highthis is everyday life for Skye McAlpine. She has lived in Venice for most of her life, moving there from London when she was six years old, and shes learned from years of sharing meals with family and neighbors how to cook the Venetian way. Try your hand at Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.
Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook
Living a life as colorful and creative as Rachel Khoostar of three BBC television series, author of bestselling cookbooks, illustrator, and international tastemakercreates a constellation of ideas and inspiration. All of her gifts pack this exuberant more-than-a-cookbook, with its rounded corners and hefty notebook feel. Each turn of the page offers doable and delicious recipes, style-setting ideas from around the globe, 250 photographs, and Rachel's charming illustrations and engaging notes. Here's a cookbook unlike any otherone that brings a smile of surprise and delight every time it's opened.
Stone Soup (Aladdin Picture Books)
Clever soldiers outwit greedy townspeople with the creation of a special soup in this cherished classic, a Caldecott Honor book.
First published in 1947, this picture book classic has remained one of Marcia Brown's most popular and enduring books. This story, about three hungry soldiers who outwit the greedy inhabitants of a village into providing them with a feast, is based on an old French tale.
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