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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages
"Brew It Yourself" outlines the key methodologies for the two most
common home brewing techniques: extract and all-grain brewing. Erik
Spellmeyer provides professional advice on how to get started,
introducing readers to the industry jargon and terminology, while
giving clear instruction on the formalities of home brewing. The
guide then encourages the reader to take what they learned and use
that knowledge to create their own recipes and experiment on their
ideas. Equipped with illustrations, images, a glossary,
photographs, and step-by-step assembly instructions for building
your own equipment, this is an all-in-one guide to getting started,
no matter what your brewing knowledge.
"As comprehensive as it gets" THE NEW YORK TIMES A tequila
revolution is taking place, with more and more people learning to
appreciate the rich culture, craft and flavour to be found in this
unique spirit. The Tequila Dictionary is the drinker's guide to
this wonderful world. With hundreds of entries on tequila and agave
spirits covering everything from history, culture and ingredients
to distilling techniques, cocktails and the many varieties of
tequila, spirits expert Eric Zandona explores the truth behind this
truly captivating drink.
Hard seltzer is a booming category in the world of lifestyle
beverages and many craft brewers are lending their artisanal skills
to this refreshing beverage. Simple to make and with a wide range
of creative flavor additions, hard seltzer is a sparkling
alternative for beer lovers looking to give their palate a
different experience. Learn about the development of the current
market and delve into the intricacies of sugars used in making
seltzer. Understand the different regulations for this beverage
based on how you make it so you can be in legal compliance. Explore
recipes, serving suggestions, and even mocktails for using hard
seltzer. In this guide, some of the country' s best hard seltzer
producers provide recipes and advice for making seltzer for both
commercial and home enjoyment.
"An engrossing account of wine fraud and forgery . . . Hellman
clearly knows his stuff."--The Wall Street Journal "[Hellman]
presents . . . the macho, competitive, one-upmanship world of the
collectors, an atmosphere that perhaps contributed to their
gullibility in the high-rolling economy of the early 2000s."--The
New York Times "Heady, intoxicating . . . shines a light on the
esoteric and intriguing world of ultrarare, ultrafine
wines."--Foreword, starred review "In Vino Duplicitas is a
cautionary tale of how we can let the romance of wine get the
better of us. . . . None of us are immune."--Washington Post Few
gain entry to the privileged world of ultrafine wines, where
billionaires flock to exclusive auction houses to vie for the
scarce surviving bottles from truly legendary years. But Rudy
Kurniawan, an unknown twentysomething from Indonesia, was blessed
with two gifts that opened doors: a virtuoso palate for wine
tasting, and access to a seemingly limitless (if mysterious) supply
of the world's most coveted wines. After bursting onto the scene in
2002, Kurniawan quickly became the leading purveyor of rare wines
to the American elite. But in April 2008, his lots of Domaine
Ponsot Clos Saint-Denis red burgundy--dating as far back as
1945--were abruptly pulled from auction. The problem? The winemaker
was certain that this particular burgundy was first produced only
in 1982. Journalist Peter Hellman was there, and he would closely
investigate as a singular cast of characters--including a
Kansas-born billionaire and self-proclaimed "hoarder," a dignified
Burgundian winemaker, a wine-loving young prosecutor, and a crusty
FBI agent who prepared for the case by reading French Wine for
Dummies--worked to unravel the biggest con in wine history. Whether
driven by the love of wine or of justice, all were asking the same
question: Was the mild-mannered Kurniawan himself a dupe? Or had
one young man--with little experience and few connections--ensnared
the world's top winemakers, sellers, and drinkers in a web of
deceit?
Add some sparkle to your life with this irresistible cocktail
recipe book, featuring drinks made using Prosecco, Cava, Lambrusco,
Champagne, and other sparkling wines. An inspiring mix of classic
cocktail recipes alongside exciting variations and twists, Let's
Get Fizzical offers tips, tricks, presentation ideas, and technical
know-how to make your cocktails as sensational for the eye as they
are for the palate. In this book you'll discover: - A Beginner's
Guide to Bubbles, giving you the know-how to detect the differences
between your fizzy favourites - Over 50 drink and cocktail recipes
to add some sparkle to your celebration - Learn the basics with an
overview of tools and equipment, infusions, and mixology methods -
Classic cocktails and unique twists to mix up your menus including
the Pornstar Martini, Bellinis, and Mimosas - "Lose the booze"
options for your guests looking for a non-alcoholic refreshment -
Clear measures with diagrammatic illustrations and photographs, -
Handy tips and tricks to enjoy the best serve, from glass to
garnish From essential cocktail shaking techniques to the perfect
glass shape, Let's Get Fizzical gives you the drink mixing skills
to impress your guests. Learn how to make your own syrups and
infusions, how to pair flavours and how to present your drinks with
style. Drink your way through the recipe-packed remainder of the
book - mastering delicious classics, such as the Aperol Spritz and
French 75, and discover how to make your drink a little bit special
with creative reinventions and original cocktail recipes. If you
ever feel the need for drinking day-off, many recipes feature a
"lose the booze" mocktail option with all the flavour without the
hangover. Whatever your bubbly drink of choice, impress your guests
and make every drink a celebration. Complete the Series: Now that
you've mastered your favourite fizz, why not try Let's Get
Tropical, a cocktail recipe book for all things fruity. Master the
classics for refreshing tipple on a hot summer's day including
Tequila Sunrise, Blue Lagoon, Mai Tai, and the all-important Pina
Colada.
The Whisky Cubes Pack is the perfect gift for any lover of whisky. Not only does the pack contain a book informing the whisky-lover about hundreds of whisky brands and distillers in Britain, Ireland and North America, there is a guide to the process of distillation and tasting notes. In addition to this, the pack contains eight soapstone cubes which can be placed in a freezer and dropped into a glass and used as a replacement for ice, one that doesn't dilute the golden liquid.
The author, Jim Murray, is one of the most respected men in whisky, on both sides of the Atlantic and his passionate views about Scotch, Irish, Rye and Bourbon are respected by those in the know. He writes in a unique style, with his passion coming through as he explains why a distillery is different to its neighbour maybe only a few miles away and showing how a slight variation in the distillation and/or storage process makes for an entirely different tasting experience. If you are already a connoisseur of whisky, want to become one, or just enjoy the occasional tipple, The Whisky Cubes Pack is as welcome as your favourite dram.
Since their award-winning cocktail book, The Dead Rabbit Drinks
Manual, was published in 2015, Dead Rabbit creators Sean Muldoon
and Jack McGarry and bar manager Jillian Vose have completely
revamped the bar's menus in a bold, graphic novel style, now
featured in their newest collection, Mixology & Mayhem. Based
on 'Gangs of New York'-era tales, but retold with modern
personalities in the bar world portrayed as the heroes and villains
of the story, the menus are highly sought-after works of art. This
stunning new book, featuring 100 cocktail recipes, fleshes out the
tall tales even further in a collectible hardcover edition - making
it a must-have for the bar's passionate fans who line up every
night of the week.
During the past eight decades French vineyards, wineries, and wine
marketing efforts have undergone such profound changes--from
technological, scientific, economic, and commercial
standpoints--that the transformation is revolutionary for an
industry dating back thousands of years. Here Leo Loubre examines
how the modernization of Western society has brought about new
conditions in well-established markets, making the introduction of
novel techniques and processes a matter of survival for
winegrowers. Not only does Loubre explain how altered environmental
conditions have enabled pioneering enologists to create styles of
wine more suited to contemporary tastes and living arrangements,
but he also discusses the social impact of the wine revolution on
the employees in the industry. The third generation of this new
viticultural regime has encountered working and living conditions
drastically different from those of its predecessors, while
witnessing the near disappearance of the working class and the
decline of small and medium growers of ordinary wines. Originally
published in 1990. The Princeton Legacy Library uses the latest
print-on-demand technology to again make available previously
out-of-print books from the distinguished backlist of Princeton
University Press. These editions preserve the original texts of
these important books while presenting them in durable paperback
and hardcover editions. The goal of the Princeton Legacy Library is
to vastly increase access to the rich scholarly heritage found in
the thousands of books published by Princeton University Press
since its founding in 1905.
An indispensable book for every wine lover, from some of the
world's greatest experts. Where do wine grapes come from and how
are they related to each other? What is the historical background
of each grape variety? Where are they grown? What sort of wines do
they make and, most importantly, what do they taste like? Using the
most cutting-edge DNA analysis and detailing almost 1,400 distinct
grape varieties, as well as myriad correct (and highlighting almost
as many incorrect) synonyms, this particularly beautiful book
includes revelatory grape family trees, and a rich variety of
illustrations from Viala and Vermorel's seminal ampelography with
century-old illustrations. Combining Jancis Robinson's world view,
nose for good writing and good wines with Julia Harding's expertise
and attention to detail plus Dr Vouillamoz's unique level of
scholarship, Wine Grapes offers essential and original information
in greater depth and breadth than has ever been available before. A
book for wine students, wine experts and wine lovers everywhere.
AWARDS Best Wine, Beer and Spirits Book and winner of the Jane
Grigson award, IACP (International Association of Culinary
Professionals) Awards 2014 A wine book of the year, 2013, The
Times, London Faiveley International Wine Book of the Year 2013,
Roederer Awards Best Viticulture Book 2013, OIV Awards Best Drink
Book 2012, Fortnum & Mason Food and Drink Awards Best Beverage
Book 2012, James Beard Awards Best Drink Book 2012, Andre Simon
Awards Hall of Fame for Best Wine Book 2012, Gourmand World
Cookbook Awards Best Drinks Book 2012, Wine & Spirits magazine
One of the V&A's '100 books essential for preserving humanity'
It's a system, a tool kit, a recipe book. Beginning with one
irresistible idea--a complete home bar of just 12 key
bottles--here's how to make more than 200 classic and unique mixed
drinks, including sours, slings, toddies, and highballs, plus the
perfect Martini, the perfect Manhattan, and the perfect Mint Julep.
It's a surprising guide--tequila didn't make the cut, and neither
did bourbon, but genever did. And it's a literate guide--describing
with great liveliness everything from the importance of vermouth
and bitters (the "salt and pepper" of mixology) to the story of a
punch bowl so big it was stirred by a boy in a rowboat.
The perfect stocking filler for lovers of Whisky. An excellent
introduction to the world of Scotch whiskies. It includes the major
Scotch whiskies and the distilleries that produce them. The book
includes details of the very best of Scottish single malts and
deluxe whiskies, covering Speyside (Cardhu, Glenfarclas,
Glenfiddich) the Highlands and Islands (Blair Athol, Glenmorangie,
Talisker), to Islay (Ardbeg, Laphroaig), the Lowlands
(Auchentoshan, Glenkinchie) and Campbeltown (Glen Scotia). It is
completely up-to-date, including new Scottish distilleries which
have yet to bottle spirit or establish a core product. What's more,
an introduction exploring the current whisky boom and how
distilleries are coping with this surge in demand makes this
attractive Little Book a great introduction for anyone looking to
learn about whisky.
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