7 Books & Magazines on Gastronomy & Wine

7 Books & Magazines on Gastronomy & Wine are selected by Hospitality Ambassadeurs succeeded in capturing Greek and International interest.

Gastronomy and wine encompass an irresistible blend of knowledge, experiences and delicious combinations. Their relationship goes beyond stereotypes and barriers, being an integral part of expression and creativity.

Professionals in the field, drawing inspiration and transmitting know-how, transform their experience into pages.

In this article, you will find excellent suggestions for 7 books & magazines for the lovers of gastronomy and wine “conquering” Greek and international audience, standing out for writing’s quality and presentation, gaining a prominent place in our library.

The journey to the world of books starts from the volcanic terroir of Santorini, where Yiannis Karakasis, Master of Wine, presents The Wines of Santorini illustrating the island’s wine tourism.

In a successful Greek-French partnership, Argyris Daouliaris and Michelin Chef, Philippe Geneletti combine French techniques with Greek products, highlighting through “Pote xoris to proino mou“ , day’s most important meal.

Gastronomy Essentials publications, with Harry Haralambidis, the “Sir” of Greek gastronomy , meet kitchen’s living legend, Alain Ducasse and Artos by Chef Papalitsas.

The latest developments of worldwide’s gastronomic map are displayed through Thuries Magazine, while the message “love food, hate waste” is spread through the Food Waste guide of survival.

Trip to flavors concludes with the useful and delicious recipes of Chef Konstantinos Koveos thus Cooking@Home becoming a must have cookbook for gastronomic home delights.

Information, Points of Sale & Prices

1. The Wines of Santorini

Description: Yiannis Karakasis MW presents a complete wine history with a reference point of the wine varieties (starring Assyrtiko), wineries and producers of Santorini, along with well-hidden wines worth trying.

2. Pote xoris to proino mou(Jamais sans mon petit-dejeuner)

Description: A gastronomy guide with an emphasis on Mediterranean diet and French cooking techniques.

Publication’s features

• Pages:210
• Dimensions: 17 x 24 cm
• Languages: Greek & French
• Authors: Argyris Daouliaris & Philippe Geneletti
• Publications: Innjobs.net
• Market price: 28,00€
• Ebook:19,00€

Points of Sale

• Book Loft
• Bibliotheque
• Epilexi
• Le Livre Ouvert
• Τo Lexikopoleio
• Librairie-papeterie Mille Feuilles
• BibliopoleioKoukida
• Zoom
• Kyklos
• Foto Xartiki
• Polyglot Bookstore
• Cookbookstore
• Aposperitis

Gastronomy Essentials is active in the field of gastronomy and education since 2002.

During these years, besides with all the trainings carried out by the company, in Greece and abroad, undertakes various gastronomic actions, some of them with global recognition, such as e.g. Guinness World Records.

Company’s activities, nowadays, are diverse and multifaceted, based in culinary art, which all together, constitute its overall goal, thus being the continuous evolution of gastronomy.

3. Grand Livre de La Naturalite

by Alain Ducasse

Pre-Sale period: until 31/08/21

Description: A new version by the great French Chef, Alain Ducasse made its appearance in French in late 2020, which was immediately honored with the Champagne Collet Award.

Through the Grand livre de la Naturalite, Alain Ducasse, redefines French gastronomy.

This is a guide to the new era of gastronomy, where the master idea of ​​every recipe is based on values ​​such as respect for environment and the philosophy against food waste, since all materials are fully utilized.

Naturalite- The kitchen of diversity

The recipes collected in this book allow readers to understand that each material creates its own preparation and technique.

Publication’s features

• Pages:480
• Dimensions: 24 x 31 cm
• Language:Greek
• Authors: Cuisinalite: Chef Romain Meder/ Desseralite: Pastry Chef Jessica Prealpato
• Translation(in Greek): Chef Michalis Ntounetas
• Pre-sale price(until 31/08/21): 88,00€
• After-sale price: 120,00€
• Shipping costs(Greece): 7,00€
• Shipping costs(Cyprus): 12,00€

4. ARTOS- The art of bakery

Description: Sweet and savory breakfast pastries, festive recipes, traditional but also innovative breads, unfold with unique photos and detailed recipes, in the first book of Bakery Chef Harry Papalitsas.

Traditional and modern techniques come to cover all aspects of the art of baking, offering to readers a fully informative guide.

Publication’s features

• Pages:240
• Dimensions: 23 x 28.5 cm
• Language:Greek
• Author: Bakery Chef Harry Papalitsas
• Market price: 60,00€
• Shipping costs(Greece): 5,00€
• Shipping costs(Cyprus): 7,00€

5. Thuries Gastronomie Magazine

Description: The exclusive collaboration of Gastronomy Essentials Publications with Thuries Magazine, gives you the opportunity to become subscribers of the best gastronomy magazine in the world.

Addressed to all professionals, who wish to deepen their knowledge in the culinary art, but also receive all the modern trends of French gastronomy.

Publication’s features

Monthly subscription gastronomy magazine

• Language:French
• Annual subscription costs: 160,00€
• Shipping costs(for Greece & Cyprus are included)

6. Food Waste

Description: Where do food goes when dies? Is there a paradise for it? Waste on food, left overs from restaurant and hotel menus, food in the trash every day, dragging along efforts of thousands of catering professionals!

On the book, one can find simple but also complex recipes, along with valuable tips on how can we regenerate our food and left overs.

The Food Waste – Survival Guide, is prefaced by the distinguished gastronomy journalist, Dimitris Antonopoulos, by Athinorama, Ex. Academy Chair of World’s 50 Best Restaurants.

Publication’s features

• Pages:240
• Dimensions: 16,7 x 23.6 cm
• Language:Greek
• Author: Jack Gue Varas
• Market price: 35,00€
• Shipping costs(Greece & Cyprus): 5,00€

7. Cooking@Home– Fylatos Publications

Description: Recipes are everywhere. On the internet, on television, in print, in magazines. Literally everywhere. But how many of these recipes are prototypes, both professionally and domiciliary tried out , as well as branded?

Book‘s purpose is to learn to cook properly and with the use of various tips to expand our culinary horizons.

Publication’s features

• Pages:80
• Dimensions: 20 x 20 cm
• Language:Greek
• Author: Chef Konstantinos Koveos
• Graphic Designer:Nikolaos Drossos
• Market price(after discount): 15,90€
• Shipping costs(Greece): 2,00€
• Ebook: 7,80€

Related posts:

About Us – Hospitality Ambassadeurs Gastronomy Zea tagliatelle with vegetables and sesame Lentil salad with braised octopus