Switzerland has as many drinks as it does mountains, from absinthe to Kirsch, Petite Arvine to Humagne Rouge, healthy pick-me-ups to boozy keep-me-ups. Drink like the Swiss takes you on a titillating tour of this tasty (and tipsy) aspect of Swiss culture. With nearly a hundred recipes -- from cocktails to coffee to cocoa -- and many delightful curiosities, Andie Pilot's colourful little book leaves no bean unground, and no bottle uncorked.

"Pairing Wine with Asian Food" is a useful guide exploring the principles behind matching Asian food with the right wine. Oenologist Edwin Soon explores problem ingredients in the Asian kitchen and details wine and food combinations to avoid as well as "marriages made in heaven." The major cuisines of Asia are covered, highlighting the most common dishes such as dim sum, seafood, curries and Asian street foods, as well as featuring restaurant safe bets. From Chinese banquets to Thai street food, this straightforward guide will ensure that readers will pick the right wine next time they dine Asian.

Shake up your cocktail game with The Home Mixologist, the ultimate guide to crafting delicious and impressive cocktails right at home.

Whether you're a seasoned bartender or a beginner looking to elevate your home bartending skills, The Home Mixologist offers a wide range of classic and creative cocktail recipes to suit any occasion. Mix up your favorite classics and try out innovative drinks that use unexpected ingredients and techniques. Unleash your inner mixologist with tips for creating infusions and other bespoke ingredients. With easy-to-follow, step-by-step instructions, you'll learn how to create perfectly balanced cocktails and impress your guests.

Inside you'll find:

• 150 cocktail recipes
• Everything you need for your home bar
• Recipes for infusions, syrups, tinctures, and more
• Stunning, full-color photography

In the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavour and exciting twists to classic and new recipes. Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.

French Wine For Dummies explores all the major wine regions of France -- from The Rhone Valley to Alsace, with special emphasis on the wines of Bordeaux and Burgundy, the most important wine regions of France (and possibly the world). This friendly guide explains how France names its wines and decodes French wine labels. It describes classic combinations of French wine with foods, with a new look at some versatile French wines with various types of food. Plus, it details how to buy, drink, and store French wines.

60 wonderful whisky and bourbon cocktails Oaky, smoky, young or old, whisky is a versatile and highly spirited spirit that has been the backbone of the classic cocktail since the old-fashioned was new. From the highlands of Scotland to Bourbon county, Kentucky, whisky distilleries have spread across the world, and today there are multitudes of styles and flavours to complement any manner of mixer. This beautifully illustrated book will introduce you to the wider world of malts, and showcase the true potential of whisky and bourbon. In Whisky Made Me Do It, award-winning mixologist and Certified Specialist of Spirits, Lance Mayhew explains everything you need to know: how to choose the right type, mix the ultimate Manhattan and find the perfect cocktail for any occasion. From grown-up scotch and sodas, celebratory mint juleps, or playful picklebacks, there are recipes here for any mood, any event, and any whisky-drinker.

The Way to Make Wine reveals everything needed to make delicious wines - both reds and whites - from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who's ever dreamed of producing table wines at home. This updated and expanded edition features: new how-to illustrations; tips and techniques from accomplished professional winemakers; up-to-date information on the rewards and challenges of running natural wine fermentations; and fresh ways to apply your home-brewing knowledge to make remarkable reds and whites. Providing concise, clear, and practical guidance, Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.

There has never been a better time to celebrate the wines made in England, from internationally celebrated sparkling whites to seductive Pinot Noirs. Within these pages, wine expert Cindy-Marie Harvey of Love Wine Food presents a sumptuous collection of recipes with which to pair wines from England's finest producers, as well as showcasing wonderful local produce from our land and sea. Welcome to the exciting world of English wine.

Book description: This book is the definitive guide to the 250 best beers in the world today, selected by a panel of eight renowned international beer writers and influencers. Following a lengthy process of discussion and debate, each of our eight writers has arrived at their own final list of their favourite beers in the world. Illustrated in full colour throughout, this high-quality book is a must-have for all self-respecting beer lovers.

A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world's favorite brew.
Starting from about 7,000 BC, "The Comic Book Story of Beer "traces beer's influence through world history, encapsulating early man's experiments with fermentation, the rise and fall of Ancient Rome, the (often beer-related) factors that led Europe out of the Dark Ages, the Age of Exploration, the spread of capitalism, the Reformation, and on up to the contemporary explosion of craft brewing. No book has ever told the story of beer in a graphic format as a liberating or emancipating force that improved the life of everyday people. Visually riffing on abstract subjects like pasteurization, "original gravity," and "lagering," artist Aaron McConnell has a flair for cinematic action and demonstrates versatility in depicting characters and episodes from beer's rich history. Hand-drawn in a classic, accessible style, "The Comic Book Story of Beer" makes a great gift, and will appeal to the most avid comic book geek and those who live for beer.

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.

A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavour? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 323 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 colour photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

Craft delicious wild cocktails from foraged and grown ingredients The art of foraged, or 'wild', cocktails is a growing phenomenon all over the world - from the pop-up bars of London to the farmers' markets and speakeasies of New York City. Botanical Cocktails is one of the very best books on the market to capture this growing mixology movement - in a beautiful hardback gift format! Full of lavish full-colour photographs, delicious recipes, and beautiful prose by cocktail expert Amy Zavatto, this inspirational guide to imbibing the great outdoors is a delightful treat for all cocktail drinkers and amateur bartenders. This gorgeous book features 40 incredible recipes divided by season, as well as tips on how best to grow and forage the tastiest ingredients, from berries to herbs, chilis to veggies, flowers to fruit, as well as seasonal suggestions and tips on preserving and storing. Botanical Cocktails is a delicious toolkit for getting the most from gardens, common spaces, and hedgerows and crafting delectable, one-of-a-kind cocktails. Previously published as Forager's Cocktails by HarperCollins.

Based on a series of articles published in The World of Fine Wine, Bursting Bubbles is a ground-breaking new book that offers the reader an alternate history of Champagne and its greatest growers. Often controversial, it is a no-holds barred look at the world's most famous wine region and the sparkling wine that it produces. It has the potential to change the way wine lovers think about Champagne. In his foreword, multi award winning author Andrew Jefford has called Bursting Bubbles, 'The most engaging book about leading Champagne growers I've read, full of insight and detail' and '...the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I've read.'

The artisanal cocktail movement is, let's face it, not for everyone. What about drinks for the rest of us? The boozers who just want a good, stiff cocktail we can make at home after a day at work? What if you don't own an ice-shaving kit or grow organic rosemary in your back garden? What if you are using recycled jam jars to mix your Vodka Tonic instead of the "mason jar shaker" you can purchase at every hipster joint in Hoxton? Rejoice, this book is for you.

For centuries a bastion of tradition and the jewel in the crown of French viticulture, Bordeaux has in recent years become dogged by controversy, particularly regarding the 2012 classification of the wines of St.-Emilion, the most prestigious appellation of Bordeaux's right bank. St.-Emilion is an area increasingly dominated by big international investors, especially from China, who are keen to speculate on the area's wines and land, some of whose value has increased tenfold in the last decade alone. In the controversial 2012 classification, certain chateaux were promoted to a more prestigious class because of insider deals that altered the scoring system for the classification of wines into premier crus and grand crus. This system now takes into account the facilities of each chateau's tasting room, the size of its warehouse, and even the extent of its parking lot. The quality of the wine counts for just 30% of the total score for the wines of the top ranking, those deemed premier grand cru classe A. In Vino Business, Saporta shows how back-room deals with wine distributors, multinational investors like the luxury company LVMH, and even wine critics, have fundamentally changed this ancient business. Saporta also investigates issues of wine labelling and the use of pesticides, and draws comparisons to Champagne, Burgundy and the rest of the wine world. Based on two years of research and reporting, Vino Business draws back the curtain on the secret world of Bordeaux, a land ever more in thrall to the grapes of wealth.

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? And can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience - and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.

Cheese and wine are a classic combination but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style) has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine or cider.