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
From the Earth celebrates the diverse world of heirloom vegetables.
Peter Gilmore, one of Australia's most acclaimed chefs, takes you on a culinary and historical journey into the world of unique and almost forgotten vegetables. Each vegetable features at the heart of a recipe, and is further explored through a detailed profile and stunning photographs by Brett Stevens. The book looks at chef Gilmore's decade-long passion for growing vegetables, and how it has informed and inspired his work as a chef. Also featured are four dedicated, like-minded growers he works closely with. They share their passion and knowledge for producing vegetables with a focus on flavour and sustainability. From the Earth is an embodiment of this passion, illuminating the amazing world of vegetables from seed to plate.
About the Author
Peter Gilmore is one of the most acclaimed chefs in Australia and his restaurant, Quay (where he has been executive chef since 2001), is one of the most awarded. Quay has held a prestigious three-hat and three-star rating for 13 years, as well as rankingin the S. Pellegrino World's 50 Best restaurants since 2009 (as high as 26th in the world in 2011). Peter describes his cuisine as 'food inspired by nature' and his garden as his 'place of wonderment and imagination'. It is from his garden that the inspiration for world-class dishes comes. He sources rare plants and heirloom vegetable seeds, as well as growing his own at his home property. If vegetables work at his home, they're grown for his restaurants on a larger scale. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his 20s working in kitchens locally and internationally. He received critical recognition as head chef at De Beers Restaurant at Whale Beach in 2000, and moved on to Quay - part of the Fink Restaurant Group - in 2001. He also oversees Bennelong at the Opera House, another Fink Group restaurant. His previous books are Quay (2010) and Organum (2014).
