In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers-from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs-Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.

Love wine, but only know so much? Looking for some guidance on the perfect red? Want to break away from choosing the same old favourites? Are you keen to learn about wine varieties and which will suit the right cuisine? The Wine Pocket Bible is filed with answers to everything that matters in the world of wine, including: * Which wines are best for meat and fish dishes? * How do I interpret labels when buying wine? * Which is the correct way to taste & describe wine? * How do I make a classic champagne cocktail? * How do I go about investing in and storing wine? This indispensible little guide will tell you what you need to know when you need to know it. The Wine Pocket Bible is a classic edition full of essential wine tips and fascinating facts. This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift for any wine lover at Christmas.

An essential reference guide to port, this book is recommended reading for the Wine & Spirit Education Trust and other certification programmes. It describes the unique features of the Douro Valley, the cycle of work in the vineyards, historical production techniques and more recent innovations, and the role of the wine lodges where port matures before being shipped to its worldwide markets. Ben Howkins offers a concise history of port and the port trade as they have developed over the last 300 years. He covers important changes in recent ownership of the major shippers and highlights the people driving change in the industry while protecting port's heritage.

Learning about wine can be a daunting task. With terms like assemblage, batonnage and cuvee; ullage, terroir and vielles vignes, it's not surprising that many people are put off and simply reach for the nearest bottle of red or white in the supermarket aisle. This is the perfect, concise guide for anyone who loves wine but wants to find out more. Arranged in an easy-to-use format in which different types of wine are shown schematically on a map like the London Underground, the reader can see at a glance the salient features of hundreds of different wines and how they relate to each other in terms of taste. A unique and original tool to navigate the complex world of wine, The Pocket Guide to Wine enables wine lovers to find out more about the wines they already like and to make informed choices as they explore further.

Pilsners, blonde ales, India pale ales, lagers, porters, stouts: the varieties and styles of beer are endless. But as diverse as the drink is, its appeal is universal - beer is the most-consumed alcoholic beverage in the world. From pubs and inns to restaurants, bars and microbreweries, beer has made itself a staple drink around the globe. Celebrating the heritage of the world's favourite tipple, Gavin D. Smith traces beer from its earliest days to its contemporary consumption. After exploring the evolution of brewing technology, the book travels from Mexico to Milwaukee, Beijing, Bruges and beyond, demonstrating the dazzling variety of beer styles and brewing processes to be found around the world. Once brewed in monasteries to be consumed as 'liquid bread' on fast days, beer is now the drink of choice at festivals and celebrations worldwide. Containing a wealth of detail in its concise, wonderfully illustrated pages, Beer will appeal to connoisseurs and casual fans alike.

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

This title provides a complete history of one of the world's most iconic cocktails - now the poster child of the modern cocktail revival - with fifty recipes for classic variations as well as contemporary updates.

Wine Notes is the perfect companion for wine lovers. In Parts 1 and 2, distinguished wine writers offer expert advice on all aspects of choosing, storing and enjoying wine - from planning your cellar to food and wine matching. In Parts 3 and 4 there is plenty of space for you to record thoughts of your own and organize your collection: from wines you have tasted and enjoyed, recommendations from friends and lists of bottles that you are laying down for a special occasion in the future. Whether you are a keen collector or simply like to keep a record of what wines you have enjoyed with everyday meals, this journal provides the perfect place to store your knowledge.

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.

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'

"Thoughtfully conceived and very well written, this is essential somm reading."-The Somm Journal "This is the most important wine book of the year, perhaps in many years."-The Seattle Times "Crisply written, impeccably researched, balanced if fundamentally enthusiastic, scholarly but accessible, and full of unexpected details and characters."-The World of Fine Wine No wine category has seen more dramatic growth in recent years than American Rhone-variety wines. Winemakers are devoting more energy, more acreage, and more bottlings to Rhone varieties than ever before. The flagship Rhone red, Syrah, is routinely touted as one of California's most promising varieties, capable of tremendous adaptability as a vine, wonderfully variable in style, and highly expressive of place. There has never been a better time for American Rhone wine producers. American Rhone is the untold history of the American Rhone wine movement. The popularity of these wines has been hard fought; this is a story of fringe players, unknown varieties, and longshot efforts finding their way to the mainstream. It's the story of winemakers gathering sufficient strength in numbers to forge a triumph of the obscure and the brash. But, more than this, it is the story of the maturation of the American palate and a new republic of wine lovers whose restless tastes and curiosity led them to Rhone wines just as those wines were reaching a critical mass in the marketplace. Patrick J. Comiskey's history of the American Rhone wine movement is both a compelling underdog success story and an essential reference for the wine professional.

Beginning in 17-century Holland, with the creation of medicinal 'genievre', this book follows the global adventures of gin over four dark, decadent centuries of consumption and excess."

The 007 official cocktail book - created in association with the Ian Fleming Estate Explore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift. Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks. Also features Ian Fleming's writings on whisky, gin and other spirits. Foreword by Fergus Fleming.

In this unique study of wine through the ages, journalist and World War I frontline reporter, Hubert Warner Allen (1881-1968) casts an observant eye over the way wine appears in literature, from the words of the Roman connoisseurs to the excesses of Chaucer's Canterbury Tales heroes, taking in the debatable wisdom of the 18th-century epicurean Jean Anthelme Brillat-Savarin and the sagacity of the legendary Edwardian wine-writer, George Saintsbury - and many more. Warner Allen's observations are both fascinating and highly entertaining. As Harry Eyres, who introduces this book, says: "Literary, historical, discursive, personal: this is very much the opposite of modern wine writing, and presents another era seen through a glass darkly." The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time - a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn't be beyond the average purse - together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself.

Robert V. Camuto's interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. Corkscrewed recounts Camuto's journey through France's myriad regions-and how the journey brought about a profound change in everything he believed about wine. The world of great wines was once dominated by great Bordeaux chateaux. As those chateaux were bought up by moguls and international corporations, the heart of French winemaking moved into the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and culture-terroir. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the world's greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as "difficult." A celebration of the diversity that makes French wine more than a mere commodity, Camuto's work is a delightful look beyond the supermarket to the various flavors offered by the true vintners of France.

Adventures with Old Vines offers an engaging and knowledgeable guide to demystify wine for novice enthusiasts. Richard Chilton provides detailed information about buying and storing wine, how to read a wine list, the role of the sommelier, wine fraud, how wine is really made, and how weather patterns can influence the quality of a vintage. A vineyard owner and lifelong wine lover, the author encourages readers to discover wine by tasting, taking notes, and tasting again. The book also includes a richly illustrated, full-color reference section on a select group of vineyards from all over the world, describing their history, winemaking philosophy, terroir, and top vintages-what Chilton calls benchmark wines. The characteristics of these memorable wines provide the essential starting point to understand what to look for when evaluating any wine. Equipped with this easy-to-read reference, readers will have all the tools they need to begin their own wine journey.

Who doesn't dream of the rock star lifestyle? Loud music, throngs of adoring fans, and parties that last for days. The glitz, the glamor, and the drinking. In How to Drink Like a Rockstar, Albert W. A. Schmid offers readers a taste of how the rock stars live with his various cocktail recipes inspired by some of America's favorite musicians, from classic rock to contemporary artists. Drinks like Opera, Jumpin' Jack Flash, and T.N.T pay tribute to bands such as Queen, the Beatles, and AC/DC, each with a different twist. Every one of Schmid's cocktail recipes celebrates the lives and careers of artists such as Van Halen's Michael Anthony with his Jack Daniels-shaped guitar or The Grateful Dead and their army of "Dead Head" groupies. Not only does he detail the best mixing techniques, list the necessary equipment, and provide instructions on how to make homemade cocktail cherries and syrups but Schmid also includes rock star life advice so that readers can maximize their rock star experience. With easy-to-follow glossaries for both rock 'n' roll and cocktail-making terms alongside a wide array of drinks that will quench any sort of thirst, How to Drink Like a Rock Star is an informative and light-hearted manual to get your night started right.

A compilation of portable drinks, Flask comprises 40 classic and contemporary cocktail recipes that can be transported anywhere. From imbibing in the great outdoors to ringing in the New Years, the book offers recipes for all of life's greatest moments. Offering recipes for 6 and 16-ounce flasks in bold, vivid, infographics, these drinks are perfect for sipping solo or sharing with friends. Accessible and fun, the book includes a brief history of flasks, common do's and don'ts, and an interactive quiz, all within a sleek, handsome package featuring a diecut window and bright silver foil endpapers.

Originally published in 1976 The Moonshine Manual is a wonderful book if you live on a farm and can drive to town for a bag corn. Along with the typewriter the town Feed & Seed store have disappeared. Today there is a renaissance in micro-brewing and craft distilling. The principals of distilling described is this book are correct but the methods used by today's "urban" moonshiner have changed because every town in America has a home brew shop where he or she can take a home brewing class and buy his ingredients to make beer and moonshine. (Mostly yeast and sugar.) The techniques described in this book are not used by today's modern moonshiner because better how-to information (books) and equipment are readily available. It is estimated that there are 15,000 modern moonshiners in the USA and the industry is currently going through a renaissance. Some home brew shops and internet brewing supply companies are selling the15 gallon pot stills like hot cakes