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Books > Food & Drink > Beverages > Alcoholic beverages
Hundreds of easy-to-scan tips in everyday language let time-starved
readers find quick answers.
Most people who enjoy wine would like to know more about it, to
feel confident in what they like and why, to know the "lingo." Wine
lover and writer Wes Marshall helps readers explore the world of
wine, offering plainspoken explanations to wine questions that most
people have but are hesitant to ask no question is too simple, no
answer too advanced.
Like earlier titles in the series, such as the best-selling "What's
a Cook to Do?," this book offers empowering information in
question-and-answer format with pronunciation guides, charts, maps,
and step-by-steps plus the best-bang-for-your-buck wine
recommendations from well-known experts. Is Barolo a grape or a
place? What do wine scores mean? What about sniffing the cork and
which glasses to use? In this newest book in the "What s a to Do?"
series, Wes Marshall presents his years of wine experience and
insider tips in everyday language that makes wine approachable and
knowable.
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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.
Armed with cutting-edge research and a barfly's thirst for the
truth, cocktail instructor Brian D. Hoefling tackles the most
burning questions and longest-held myths surrounding that most
ancient of human pastimes-with the science to either back them up
or knock them down. From the ins and outs of aging to the chemistry
of a beer head and the science behind your hangover, Distilled
Knowledge provides a complete and comical education that will put
an end to any barroom dispute, once and for all.
Slow Wine Guide USA is a new and revolutionary guide to the wines
of California, Oregon, New York, and Washington. Thanks to the help
of a handful of expert contributors, we've selected the best
wineries from each state and reviewed their most outstanding
bottles. The idea behind Slow Wine is simple: it acknowledges the
unique stories of people and vineyards, of grape varieties and
landscapes, and of their wines. The awareness that wine is more
than just liquid in a glass helps wine lovers make better, more
conscious choices and enhances the very enjoyment of this beverage.
Since its beginnings in Italy twelve years ago, Slow Wine has
combined its tasting sessions with equally important moments of
exchange and debate with producers. The direct contact with
winegrowers and winemakers allows for a genuine, authentic, and
always up-to-date report on what's happening in America's vineyards
and cellars. Each winery receives a review divided in three
sections: the first one is dedicated to the people who live and
work at the winery, the second to the vineyards and the way they're
farmed, and the third to the finest wines currently available on
the market. The very best wines are awarded the Top Wine accolade.
Among these we have the Slow Wines - which beyond their outstanding
sensory quality are of particular interest for their sense of
place, environmental sustainability or historical value - and the
Everyday Wines, representing excellent value at prices within $30.
The most interesting wineries on the other hand are awarded the
Snail, for the way they interpret Slow Food values (sensory
perceptions, territory, environment, identity) while offering good
value for money; the Bottle, to wineries whose wines are of
outstanding sensory quality throughout the range; the Coin to those
estates offering excellent value for money.
Whisky enthusiasts all over the world look forward to the Malt
Whisky Yearbook every autumn. This 11th edition is again fully
revised and packed with new and up-to-date information on more than
300 whisky distilleries from all over the world. Distinguished
whisky experts contribute with new features written exclusively for
this new edition along with details of hundreds of whisky shops,
whisky sites and new bottlings. Whisky profiles from around the
world explain how whisky in enjoyed in their respective countries.
The Independent Bottlers chapter gives you all the details about
the world's most successful blenders and bottlers complete with
tasting notes. A comprehensive summary of the whisky year that was
and all the latest statistics is also included. Malt Whisky
Yearbook 2016 includes more than 250 tasting notes describing the
flavour of single malts from all working distilleries in Scotland
and Japan. Finally, with more than 500 colour photographs, Malt
Whisky Yearbook 2016 is as much an essential reference guide as a
book to read for pleasure.
What do you drink when you're not drinking? Seedlip - the first
distilled non-alcoholic spirit - was created to solve this problem
and launched to huge excitement. Here, for the first time, was a
grown-up non-alcoholic alternative that balanced crisp, delicious
flavours and healthy, natural ingredients. Here, finally, was a way
to drink when you weren't drinking. This recipe book offers an
exclusive collection of Seedlip's finest cocktails as well as
insight into their ethos, technique and ingredients. Highly
illustrated with recipes from the world's best bartenders and newly
commissioned images from leading drinks photographer Rob Lawson,
here are the secrets of the Seedlip way.
Explore the most popular hotspots, tube stops, and drinks that
London has to offer. From classy rooftop bars to eccentric, hidden
watering holes, take a tour through London's diverse cocktail scene
with this guide. Discover the unique character of each location and
the signature recipes from these venues. You will feel like you're
really there long before you order your first drink. Inside you'll
find: - 50 bar profiles and bartender highlights - Beautifully
illustrated pages that showcase the heart of each location -
Background on the bustling history of the London bar scene Never be
without a drink with recipes from timeless locations and profiles
on some of the best bartenders you've never heard of. Bring
London's charm to your home bar anywhere in the world. You'll find
yourself right at home with Drink Like a Local London.
Why is wine considered more sophisticated even though the
production of beer is much more technologically complex? Why is
wine touted for its health benefits when beer has more nutrition
value? Why does wine conjure up images of staid dinner parties
while beer denotes screaming young partiers? Charles Bamforth
explores several paradoxes involving beer and wine, paying special
attention to the culture surrounding each. He argues that beer can
be just as grown-up and worldly as wine and be part of a healthy,
mature lifestyle. Both beer and wine have histories spanning
thousands of years. This is the first book to compare them from the
perspectives of history, technology, the market for each, and the
effect that they have on human health and nutrition.
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 paperback editions preserve the original texts of these
important books while presenting them in durable paperback
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.
When George Washington bade farewell to his officers, he did so in
New York's Fraunces Tavern. When Andrew Jackson planned his defense
of New Orleans against the British in 1815, he met Jean Lafitte in
a grog shop. And when John Wilkes Booth plotted with his
accomplices to carry out a certain assassination, they gathered in
Surratt Tavern. In America Walks into a Bar, Christine Sismondo
recounts the rich and fascinating history of an institution often
reviled, yet always central to American life. She traces the tavern
from England to New England, showing how even the Puritans valued
"a good Beere." With fast-paced narration and lively characters,
she carries the story through the twentieth century and beyond,
from repeated struggles over licensing and Sunday liquor sales,
from the Whiskey Rebellion to the temperance movement, from
attempts to ban "treating" to Prohibition and repeal. As the
cockpit of organized crime, politics, and everyday social life, the
bar has remained vital-and controversial-down to the present. In
2006, when the Hurricane Katrina Emergency Tax Relief Act was
passed, a rider excluded bars from applying for aid or tax breaks
on the grounds that they contributed nothing to the community.
Sismondo proves otherwise: the bar has contributed everything to
the American story. In this heady cocktail of agile prose and
telling anecdotes, Sismondo offers a resounding toast to taprooms,
taverns, saloons, speakeasies, and the local hangout where
everybody knows your name.
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