V roce 2012 se součástí Nakladatelství Slovart stalo nakladatelství Brio. Nakladatelství Brio vydávalo ve spolupráci s předními spisovateli a výtvarníky nádherně ilustrované originální příběhy a sbírky pohádek pro děti od šesti do dvanácti let. Pro starší děti, mládež a dospělé Brio nabízelo sebrané spisy pohádek a bajek od renomovaných spisovatelů, doplněné o to nejlepší z klasické literatury celého světa. V této tradici pokračujeme také my v rámci stejnojmenné edice.
Jsme výhradní distributor nakladatelství TASCHEN pro Českou republiku
A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history.
The Art of Korean Cooking is a definitive introduction to Korean cuisine and a beautifully crafted cookbook. It compiles more than eighty recipes, each meticulously researched and tested by Onjium – a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations.
The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Taken together, they trace the history of its flavours and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-era royal banquets.
Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is illustrated by a stunning photograph of its end dish, while artfully designed double pages depict raw ingredients and scenes from nature during the changing seasons.
Bookending the recipes are a series of illustrated subsections covering essential drinks, garnishes, and condiments. These include alcoholic beverages; bugak (dried deep-fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable marmalades.
About the Author
Onjium is a traditional heritage research institute based in Seoul. Through research of Korean food, clothing and housing, Onjium seeks to modernize, shape and preserve the country’s rich cultural inheritance for future generations. Onjium also runs a Michelin-starred restaurant in Seoul and, in 2023, opened a second location, Genesis House, in New York City.
Over 80 approachable and elevated recipes for cookies, cakes, frozen desserts, custards, tarts, from Copenhagen-based pastry chef Marie Frank, author of the hit Substack More Than Sweet....
Discover how to grill, smoke and sizzle your way to crowd-pleasing meals with Jamie’s ultimate guide to BBQ cooking.–We all love a good BBQ, but too often they centre around some slightly...
More than 140 deliciously simple one-pot recipes from the award-winning neighbourhood butcher, Ginger Pig."There's a kind of alchemy to one-pot cooking. A dish may look inauspicious in...
Escape to sun-soaked coastlines with the glorious flavours of MEDesque.Delicious and easy recipes to be cooked at home by anyone and everyone. Bring a touch of the Med to your table with...
You asked, and she delivered - this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you...
This groundbreaking book reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour ThesaurusDo you feel you that you follow recipes slavishly...
Opens the doors to a Lebanese mountain family house transformed into a welcoming guesthouse, offering authentic insight into Lebanese hospitality and traditional home-cooked recipes. Beit...
No recipes, just an amazing formula that will revolutionize the way you bake sourdough breadThe Baker’s Percentage is a formula developed by bread bakers to allow them to create any bread....
Calling forth your Japanese pantry staples to take your daily cooking to the next level!In JapanEasy Kitchen, Tim Anderson shares delightfully easy recipes, centred on a selection of go-to...
Umai is an introduction to the comfort and serenity of Japan; it is an exploration and celebration of a culture deeply rooted in food. With over 80 delicious dishes that evoke the...
Goodbye high-protein, hello fibre! The importance of fibre in our diet and its impact on our overall health cannot be understated, yet 96% of us aren't consuming enough.Sunday Times...
In the only Swedish cookbook you'll ever need, Michelin-starred chef Niklas Ekstedt brings the bright, rich flavours of Scandinavia to your home kitchen.* Swedish Meatballs with...
'There's truly no one I'd trust more to write about all things kimchi. This book is a treasure and a joy' Sam Cooper, author of The Fermentation KitchenBring the heart...
A guide to the edible opportunities of North Atlantic coastlines; covering coastal plants, seaweed, shellfish and more, from professional foraging guide and wild-food chef Mark Williams. To...
A compact edition of this stylishly illustrated compendium of over sixty spices, brilliantly designed by the bestselling author of Herbarium. Spices have played an intrinsic part in the...
A Day in Penang takes you on a culinary tour of this bustling, intoxicating region in Malaysia’s north. A brisk walk through George Town is alive with the fragrances of laksa – coriander...
Very Good Salads is a seasonal cookbook filled with delicious salads, vegetable dishes and dips to accompany the ultimate falafel recipe. Very Good Salads is filled with more than 50...
From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, each page explores the ingredients, landscapes and kitchens that shaped these treasured recipes, many of which are now...
Take home a slice of Vienna’s café culture, with delectable recipes for classic cakes and confectioneryFrom traditional Viennese desserts like Vanillekipferl (vanilla crescent cookies) and...
In Grains for Every Season, Joshua McFadden applies his maximalist approach to flavor and texture to cooking with grains. Recipes include salads, soups, pastas, pizzas, grain bowls,...
