David Hawksworth

Dobro pozhalovat v muzej! Griby - odni iz samykh udivitelnykh obitatelej nashej planety; tsarstvo gribov porazhaet vpechatljajuschimi masshtabami, neverojatnym raznoobraziem vidov i form. V zalakh muzeja predstavlena obshirnaja kollektsija, posvjaschjonnaja naibolee interesnym predstaviteljam gribnogo tsarstva. Ona vkljuchaet v sebja mikroskopicheskie organizmy, nerazlichimye nevooruzhjonnym glazom, trutoviki i lishajniki, griby tropicheskikh lesov, griby-giganty, sedobnye griby i mnogie drugie. Vy uznaete, kak razmnozhajutsja griby, kakuju rol oni igrajut v zhizni rastenij, zhivotnykh i cheloveka, s kem vzaimodejstvujut i... na kogo okhotjatsja. Zakhodite k nam za novymi znanijami i vpechatlenijami i poljubujtes gribami vo vsjom ikh velikolepii. Perevodchik: Ekaterina Cherezova Khudozhnik: Kejti Skott

From acclaimed and award-winning chef David Hawksworth comes a beautiful collection of the recipes that brought him to the top of Canada's culinary world. From David Hawksworth, Vancouver's king of fine dining and contemporary Canadian cuisine comes Hawksworth, a beautiful collection of exquisite recipes. Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's downtown dining scene for years, aweing diners with the intricate, beautiful and refined dishes that have become synonymous with his name. In this book, he shares for the first time the artfully developed recipes that have brought him success over the years, and challenges readers to recreate these dishes for an unforgettable dining experience. Hawksworth is a celebration of Chef Hawksworth's career to date, with recipes ranging from his time training in London with Michelin-starred chefs, to West, the first restaurant where he served as head chef and began to gain acclaim, to opening his own fine dining restaurant. The book's simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Caf . The recipes included require varying levels of skill and time commitments, from weekday meals like Spicy Chicken Salad to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.

The Dirty Apron Cooking School has taught thousands of people from around the world to cook. In this anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson's latest book celebrates the simple pleasure that is cooking food. As cooking becomes more social by nature, Gather features an enticing collection of 80 delicious recipes, designed to be shared, on platters and in big bowls, heaped high, served with care, generosity and a lot of love. From crème brûlée French toast to a salmon, spinach and fennel Wellington to beef tenderloin with salsa verde and honey-roasted vegetables, these crowd-pleasing recipes are super approachable and burst with flavor. David includes more options for plant-based and gluten-free diets and introduces some new techniques to mix. After all, good cooking is all about coaxing flavors out of your ingredients, and if you get the techniques down, you’ll have success in the kitchen and see big smiles around the table. No matter the skill level, home cooks can learn how to cook with more confidence so they spend less time in the kitchen and more around the dining table with friends and family. Simply put: Gather gets to the heart of cooking and is an indispensable addition to any food lover’s library.

Biodiversity has been identified as a key issue in the general debate about the sustainable use of the world’s natural resources. Major international efforts are now underway to assess and maintain biodiversity. However, there is an urgent need to collect, manage and disseminate information related to biodiversity in an efficient and effective way. The purpose of this book is to review the needs and opportunities for information and efficient information flows in support of world priorities in biodiversity. It is based on papers presented at a workshop held in London in July 1996, organized by CAB International with the support of the International Union of Biological Sciences (IUBS), International Union of Forestry Research Organizations (IUFRO), IUCN — The World Conservation Union and the United Nations Environment Programme (UNEP). Contributors include leading players from organizations concerned with conserving and managing biodiversity, based in Europe and the USA as well as developing countries.