|
Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages
This is a practical, jargon-free guide to making your first bottle
of perfect homemade wine. It includes a wide selection of seasonal
winemaking recipes with new twists on traditional favourites. It
also includes mouth-watering colour photography throughout. If
you've been thinking of trying your hand at home winemaking, delay
no longer! It's easier than you think to make wonderful wine at
home. Get started today with this practical guide to making your
first bottle of perfect homemade wine. Author Lori Stahl
demystifies essential winemaking techniques with friendly,
jargon-free instructions and gorgeous colour photography. She
begins by taking you step by step through making wine from a kit,
and then shows you how to go beyond the kit with creative
additions. Soon you'll be making your own flavourful wine from
fresh grapes, apples, berries, and even flowers and herbs. This
home winemaking companion offers a wide selection of seasonal
winemaking recipes, new twists on traditional favourites, and sweet
ways to enjoy and indulge in the wines you create. Even if you have
never made wine before, Making Your Own Wine at Home will show you
everything you need to master an intriguing and rewarding new
hobby.
"A great primer. . . . If you're new to the
natural/organic/biodynamic wine debates, Authentic Wine is the
place to start."--Huffington Post
"This is one of the most engaging, thoughtful and enlightening
books on contemporary wine. . . . A manifesto for an industry
looking to shape its future."--Wine And Spirits
Naturalness is a hot topic in the wine world. But what exactly is a
"natural wine"? For this pioneering book, best-selling wine writer
Jamie Goode teams up with winemaker and Master of Wine Sam Harrop
to explore the wide range of issues surrounding authenticity in
wine. They begin by emphasizing that wine's diversity, one of its
strengths, is currently under threat from increasingly homogenized
commercial wines that lack a sense of place. Drawing on a global
array of examples and anecdotes, Goode and Harrop examine complex
concepts--terroir, biodynamics, and sustainability--in clear
language. They also discuss topics including cultured and wild
yeasts, wine "faults," the carbon footprint of the wine industry,
"natural" as a marketing concept, and more. "Authentic Wine"
illuminates a subject of great interest to wine producers,
consumers, and anyone wondering where the wine industry is
headed.
In these fascinating interviews, winemakers from the United States
and abroad clarify the complex process of converting grapes into
wine, with more than forty vintners candidly discussing how a
combination of talent, passion, and experience shape the outcome of
their individual wines. Each winemaker details their personal
approach to the various steps required to convert grapes into wine.
Natalie Berkowitz speaks to winemakers from different backgrounds
who work in diverse wine-producing regions, including Chile,
England, France, Germany, Greece, Israel, Italy, Portugal,
Slovenia, Spain, and the United States. They talk about familiar
and unfamiliar grape varietals, their struggles with local
terroirs, and the vagaries of Mother Nature. Some represent small
family wineries with limited production while others work for
corporations producing hundreds of thousands of bottles. Each
individual offers rare insight into how new technologies are
revolutionizing historic winemaking practices. The interviews are
supplemented with personal recipes and maps of winemaking regions.
An aroma wheel captures the vast array of wine's complex flavors
and aromas.
Baileys is so much more than a delicious, indulgent drink. It's a
divine doughnut in the spring sunshine, a spiced cold brew at a
summer picnic, a heavenly chocolate pot after an autumn walk and a
feel-good fondue eaten in your winter pyjamas. In these pages,
you'll discover more than 60 recipes to take you year-round with
Baileys, from scrumptious cocktails and sensational desserts to
five-star hot chocolates and simple puddings with a twist.
Mouth-watering truffles, delectable rocky road, luscious ripple ice
cream, decadent s'mores and dreamy cheesecakes - all perfect for a
moment of pure pleasure. So dive in and treat yourself...
Waters of life. Distilled spirits of all kinds have borne that
name, in various tongues, since time immemorial. Aqua vita. Eau de
vie. Uisge Beatha. Tom Morton has travelled the world in search of
the finest drams the planet has to offer. His journeys reveal the
links between faith and alcohol, between spirits and the spiritual.
From Christianity's Holy Communion to the temple libations of
Japan, through the rum concoctions of Haitian Voodoo to the
monastic producers of every liquid from beer to "tonic" wine. And
of course Tom's beloved whisky, brewed in many corners of the
world. Holy Waters is Tom's journey to the spiritual heart of
whisky, sake, rum, Champagne, beer, mead and a variety of wines.
With great insight, humour and for the most part sobriety, he
traces the links between brewing, winemaking, distilling and
worship, from ancient pagan rites to the most modern Trappist
technology. He revels in the lore and mysteries of craft
production, the elemental, magical love stories, the passionate
relationships between human and landscape, grain and pure water,
grape and fire. And he does so on a motorcycle which, to his
astonishment, runs very well on cask-strength Islay single malt.
This book is a celebration of cultures and artisan craft, a book
for food and drink, travel and history lovers.
From grain to glass-a complete illustrated history of brewing and
breweries in the state more famous for beer than any other Few
places on Earth are as identified with beer as Wisconsin, with good
reason. Since its first commercial brewery was established in 1835,
the state has seen more than 800 open and more than 650
close-sometimes after mere months, sometimes after thriving for as
long as a century and a half. The Drink That Made Wisconsin Famous
explores this rich history, from the first territorial pioneers to
the most recent craft brewers, and from barley to barstool. From
the global breweries that developed in Milwaukee in the 1870s to
the "wildcat" breweries of Prohibition and the upstart craft
brewers of today, Doug Hoverson tells the stories of Wisconsin's
rich brewing history. The lavishly illustrated book goes beyond the
giants like Miller, Schlitz, Pabst, and Heileman that loom large in
the state's brewing renown. Of equal interest are the hundreds of
small breweries across the state started by immigrants and
entrepreneurs to serve local or regional markets. Many proved
remarkably resistant to the consolidation and contraction that
changed the industry-giving the impression that nearly every town
in the Badger State had its own brewery. Even before beer tourism
became popular, hunters, anglers, and travelers found their
favorite brews in small Wisconsin cities like Rice Lake, Stevens
Point, and Chippewa Falls. Hoverson describes these breweries in
all their diversity, from the earliest enterprises to the few
surviving stalwarts to the modern breweries reviving Wisconsin's
reputation as the place to find not just the most beer but the
best. Within the larger history, every brewery has its story, and
Hoverson gives each its due, investigating the circumstances that
meant success or failure and describing in engaging detail the
people, the technology, the marketing, and the government relations
that delivered Wisconsin's beer from grain to glass.
If you think that tequila can only be consumed as a slammer with
salt and lime (with a chaser of the world's-worst-hangover), think
again: Dan Jones is about to set the record straight. In Tequila:
Shake, Muddle, Stir, Dan introduces readers to some rather grown-up
and classy ways to consume this agave-based tipple. Starting with
the basic kit for your home bar, and following with the best
tequila- and mezcal-makers on the planet, you'll be shopping for
your tequila kit like a pro. With more margarita recipes than you
can shake a cocktail shaker at, as well as a glut of amazing
tequila and mezcal cocktails you have never even heard of, this is
a recipe book that will change your drink repertoire for good. Like
a fine whisky, tequila should be sipped, savoured and enjoyed. With
this in mind, Dan has curated over 40 tequila and mezcal recipes
for the home mixologist. Featuring classics (and twists on
classics) like an Old Fashioned, Tequila Sunrise and Juan Collins,
to glorious new concoctions such as the Teqroni, Tequila
Mockingbird and Bloody Maria, tequila will undoubtedly become your
spirit of choice. Including recipes for DIY syrups, sours,
infusions and more, Tequila: Shake, Muddle, Stir will show you just
how versatile this underrated liquor is, and proves there is a
tequila-based tipple out there for everyone.
Over the past decade, the popularity of cocktails has returned with
gusto. Amateur and professional mixologists alike have set about
recovering not just the craft of the cocktail, but also its
history, philosophy, and culture. The Shaken and the Stirred
features essays written by distillers, bartenders and amateur
mixologists, as well as scholars, all examining the so-called
'Cocktail Revival' and cocktail culture. Why has the cocktail
returned with such force? Why has the cocktail always acted as a
cultural indicator of class, race, sexuality and politics in both
the real and the fictional world? Why has the cocktail revival
produced a host of professional organizations, blogs, and
conferences devoted to examining and reviving both the drinks and
habits of these earlier cultures?
"Associations and societies such as the Bordeaux Club are the very
acme of civilization. Botticelli and Bach were engaged in the
eternal quest for truth and beauty in painting and music, and the
Bordeaux Club did the same for viniculture." - Andrew Roberts The
story of 12 friends who gathered to share and celebrate the
extraordinary wines of Bordeaux. Like-minded in their love of wine,
they differed wildly (often alarmingly!) in their personal wealth,
life and circumstances - their opinions, always voiced, had the
power to ignite anger and divide friendships just as easily as they
bound them together. Neil McKendrick, member and minute-taker for
57 of the Club's 70 extraordinary years, weaves the tale of this
convivial group with the rigour of a Cambridge academic (he is
ex-Master of Gonville and Caius) and the humour of a born
raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and
Michael Broadbent, he celebrates the beauty of top-class Bordeaux
and the splendour of each setting - from glorious country park to
rickety Dickensian boardroom - in which these men were lucky enough
to dine, serving up memories of vintages the like of which we will
never see again.
From the creators behind the popular Instagram and lifestyle brand
of the same name, the Yes Way Rose Mini Kit brings consumers
everything they need to get in the "pink wine state of mind." This
kit includes: - Set of 3 enamel wine charms - Branded cocktail stir
sticks -Full-colour recipe cards, bound in a postcard-style book
Booze Cruise is your essential guide to the global cocktail
landscape. Each city stop includes a bit of history and is loaded
with intel on the current scene, travel tips, ingredients,
techniques, and, most of all, the greatest drinks using local
flavors, often complete with recipes for food-pairing. List of
destinations: Europe * Amsterdam * Athens * Berlin * Budapest *
Copenhagen * Dublin * Kyiv * London * Madrid * Paris * Prague *
Rome * St. Petersburg * Stockholm Africa & the Middle East *
Beirut * Cape Town * Dubai * Tangier * Tel Aviv Asia * Bangkok *
Delhi * Ho Chi Minh City * Hong Kong * Manilla * Seoul * Shanghai *
Singapore * Taipei * Tokyo The Americas * Bogota * Buenos Aires *
Havana * Lima * Mexico City * New Orleans * New York City * San
Jose * San Juan * Santiago * Sao Paulo * Toronto Oceania * Sydney
Once people made country wines solely from the fruits of their
gardens and local hedgerows, but today there is a wide range of
fascinating ingredients available - grape juice, concentrates,
grains, dried fruit, exotic fruit juices - to allow winemakers to
pursue their crafts all year round, independent of fruiting
seasons. Now in its third edition, this book has already reprinted
forty-one times and has sold over 500,000 copies. It contains (in
alphabetical order from Almond Wine to Yarrow Wine) 130 tried and
reliable recipes for country wines and real ales, many of which are
unique to this publication and which supplement those found in the
author's primer First Steps in Winemaking. The book is illustrated
by the well-known winemaking cartoonist Rex Royle.
The purchase and consumption of wine, whether in hospitality
environments or domestic settings, has huge anthropological
significance underpinned by a discourse of wine appreciation. It
can be seen as a multi-sensory and symbolically status-rich
activity framed by historical, social, cultural and ethical
discourses. This innovative book offers a critical study of wine
from social and cultural perspectives. The field of wine studies
spans the spectrum of cultural and technical issues concerning the
place of wine in society from viticulture, vinification, labelling,
regulation, marketing, purchasing, storage and its final
consumption. It combines social history and contemporary questions
including the notion of terroir, the nature of protected wine
designations, the pricing of wine and the different motivations for
buying and consuming wine. It considers wine as a beverage, as an
aesthetic exercise and as a marker of status, as well as health
implications and legal controls. The title offers a timely
contribution into the significance of wine and the role of
knowledge, both of which have conceptual and managerial
implications in terms of marketing, promotion, consumption and
distribution. By offering a holistic and innovative understanding
of wine and its consumption, it is a must-read for students and
scholars in the fields of wine and social science.
Many wine drinkers wish they knew more without having to understand
every nuance or go to expensive wine tastings. In her new book,
Jancis Robinson, the leading international authority on wine,
grants the wishes of would-be wine experts the world over. With The
24-Hour Wine Expert, anyone can learn all that is really important
about wine in a single day. In her pithy, approachable,
comprehensive guide, Robinson shares her expertise with authority,
wit, and approachability, tackling questions such as how to select
the right bottle at retail, what wine labels signify, how to
understand the properties of color and aroma, and how to match food
and wine. Robinson's proposition is irresistible: In just 24 hours,
anyone can become a wine expert. So pour a glass and get reading!
Note: the simulated wine stains on the cover of the book are a
design element and are intentional.
Wherever and whenever people have been found talking, they have
been found drinking: an age-old pastime with an equally storied
history. Alcohol and civilization have developed in close quarters,
sometimes supporting each other and sometimes getting in each
other's way. The School of Sophisticated Drinking, which began as
an ongoing series of lectures at Berlin's legendary Victoria Bar in
2003, traces the deep-seated lineage of drinking in the social,
political, and even scientific developments of our culture.
Appealing to both expert drinkers and novice barflies, each chapter
delves into the sociopolitical significance of and technological
innovations behind a familiar wine or spirit--brandy, vodka,
whisky, rum, gin, tequila, and champagne--and shares plenty of
tales of adventure, from the glamour of Hollywood and Broadway, to
the tormented worlds of well-known writers, to the outbreak of wars
and the unending struggle for economic and military power. The
reader's thirst for knowledge can be further quenched by trying any
or all of the enticing cocktail recipes gathered at the end of the
book.
Our brand new and up to date whisky map shows over 150 distilleries
on our exceptionally clear road mapping, allowing you to navigate
to your chosen destination. Enlarged inset map of Speyside &
clearly defined production regions allows you to plan your
distilleries tour according to your taste buds! Distilleries are
indexed with addresses and full contact details and clearly defined
as those with and without visitor facilities. The best thing to go
with your dram apart from a splash of water. Foreword by Blair
Bowman, whisky consultant Over 150 whisky distilleries shown with
& without visitor facilities Clearly defined whisky producing
regions Exceptionally clear road mapping with mileage markers Index
to distilleries with full address & contact details Fun facts
& information on the reverse Index to place names
Some stories suggest that mead was originally discovered when
one of our not-yet-upright forebears stuck their hand in a
fermenting bee hive and came away with a honeycomb containing a
little more than they bargained for. Whatever the truth, brewers
have brought this beverage into the twenty-first century, and you
can rest assured that "The Complete Guide to Making Mead" is a
thoroughly up-to-date, modern, and authoritative guide to homemade
mead. Best of all, it has something for everyone, from the
stone-cold beginner to the seasoned veteran. Award-winning
mead-maker Steve Piatz begins with a brief history of the fermented
beverage; a rundown of the various types of mead; and a discussion
of the many types of honey that are available, their
characteristics, and where to source them. Readers will be treated
to discussions of yeast and special ingredients, as well as what
equipment is necessary and reccomended and an illustrated and
detailed look at the basic process. Readers will also discover
advanced techniques, such as oaking, clarifying, aging, spicing,
and blending. There are even sections on developing recipes and
troubleshooting problems with the brewing process.With more than
100 color photos, "The Complete Guide to Making Mead" includes
dozens of recipes for basic meads (honey only), melomels (honey and
fruit), metheglins (honey and spices), and braggots (honey and
malt).
A handsome and comprehensive bartending guide for professional and
home bartenders that includes history, lore, and 150 recipes.
What's the difference between and martini and a gibson? Does
absinthe really cause insanity? Which type of glass should a moscow
mule be served in? "The Bar Bible" answers all of these questions
and more, with fascinating information about everything boozy
that's good to drink. From author and "Wine Spectator"contributing
editor Jennifer Fiedler, this book presents essential bartending
information, from the tools of the trade to the history and
mythology behind classic cocktails in an easy-to-navigate
alphabetical guide.
Welcome to The Periodic Table of Wine! Instead of hydrogen to
helium, here you'll find Chardonnay to Shiraz - grape varieties and
wine names, as you would find wine in shops, arranged following the
logical ordering of The Periodic Table of Elements. Wine expert
Sarah Rowland has arranged 127 wines by their essential colour,
aroma and flavour properties, from white to rose to red and
including sparkling, fortified and sweet wines too. The result is
an engaging pocket guide to wine that makes navigating wine lists
and off-licence shelves hassle free and easy for anyone. Do you
tend to stick to what you know and like? Find your favourite wine
in the table and, in theory, you should like all the other wines in
the same column and also the wines immediately to the left or
right, regardless of colour, because they all share characteristics
you'll enjoy. Then find out why they are similar, how to enjoy
them, what to pair them with and even more wines to try in this
expert guide.
This edition of The Grog Log is NOT SPIRAL BOUND. Tiki bar mixology
is a lost art--but the Grog Log rescues it. A twenty-page
introduction traces the history of Polynesian Pop, then teaches you
everything you need to know about how to make the Grog Log's eighty
tropical drink recipies. Many of these recipies have never before
been published anywhere--including vintage "lost" recipies by Don
the Beachcomber, Trader Vic, and long-gone Polynesian restaurants
from the island of Manhattan to the islands of Hawaii. Profusely
illustrated with vintage tiki menu graphics from the '50 and '60s,
with cover art by famed Exotica artist Bosko. Review SIPS - Trader
Vic Drank Here By WILLIAM GRIMES As John Glenn was orbiting the
earth for the first time, his fellow Americans were deep into the
long-lived craze known as tiki. This gaudy life-style package -- a
blend of Polynesian kitsch, fake island food and lethal rum drinks
-- began in the late 1930's and early 40's with Los Angeles
restaurants like Don the Beachcomber and Trader Vic's, and
gradually spread to the suburban patio before fizzling out in the
early 1970's. It's back, of course. Jeff Berry and Annene Kaye,
serious students of tiki, have compiled a serious tiki cocktail
book, "Beachbum Berry's Grog Log." In 96 spiral-bound pages adorned
with tiki illustrations, the authors have ranged far and wide to
gather classic Polynesian fakes, like the Fog Cutter from Trader
Vic's, the Missionary's Downfall from Don the Beachcomber and the
Sidewinder's Fang from the Lanai Restaurant in San Mateo, Calif.
They have even managed to unearth Manhattan tiki cocktails, like
the Hawaiian Room, served at the old Hotel Lexington in the 1940's,
and the Headhunter, served at the Hawaii Kai in the 1960's. The
authors have also come up with their own tiki-inspired originals,
like Hell in the Pacific (151-proof Demerara rum, lime juice,
maraschino liqueur and grenadine), and the Waikikian (light Puerto
Rican Rum, dark Jamaican rum, lemon juice, curaao and orgeat
syrup). It's no longer possible to eat Tonga Tabu Native Drum
Steak, which was a featured menu item at the now-defunct Islander
in Beverly Hills ("from the ovens of the ancient goddess of Bora
Bora, Pele, Mistress of Flame"), but you can shake up a Shark's
Tooth or a Shrunken Skull. As Mr. Berry and Ms. Kaye see it, they
are giving the country the perfect drink book for the age of
malaise. "If we're going to feel like zombies," they write in their
preface, "we may as well be drinking them." END -- Publisher
Comments About the Author Jeff Berry is a learned fan of tropical
drinks and is perhaps the foremost authority on the subject. He is
also a screenwriter and filmaker.
|
|