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Books > Food & Drink > Beverages > Alcoholic beverages
The epitome of effervescence and centrepiece of celebration,
Champagne has become a universal emblem of good fortune, and few
can resist its sparkleIn Champagne, Uncorked , Alan Tardi journeys
into the heartland of the world's most beloved wine. Anchored by
the year he spent inside the prestigious and secretive Krug winery
in Reims, the story follows the creation of the superlative Krug
Grande Cuvee.Tardi also investigates the evocative history, quirky
origins, and cultural significance of Champagne. He reveals how it
became the essential celebratory toast ( merci Napoleon
Bonaparte!), and introduces a cast of colourful characters,
including Eugene Mercier, who in 1889 transported his Cathedral of
Champagne," the largest wine cask in the world, to Paris by a team
of white horses and oxen, and Joseph Krug, the reserved son of a
German butcher who wound up in France, fell head over heels for
Champagne, and risked everything to start up his own eponymous
house.In the vineyards of Champagne, Tardi discovers how finicky
grapes in an unstable climate can lead to a nerve-racking season
for growers and winemakers alike. And he ventures deep into the
caves , where the delicate and painstaking alchemy of blending
takes place,all of which culminates in the glass we raise to toast
life's finer moments.
In a lively tour around the world and through the millennia,
"Uncorking the Past" tells the compelling story of humanity's
ingenious, intoxicating quest for the perfect drink. Following a
tantalizing trail of archaeological, chemical, artistic, and
textual clues, Patrick E. McGovern, the leading authority on
ancient alcoholic beverages, brings us up to date on what we now
know about how humans created and enjoyed fermented beverages
across cultures. Along the way, he explores a provocative
hypothesis about the integral role such libations have played in
human evolution. We discover, for example, that the cereal staples
of the modern world were probably domesticated for their potential
in making quantities of alcoholic beverages. These include the
delectable rice wines of China and Japan, the corn beers of the
Americas, and the millet and sorghum drinks of Africa. Humans also
learned how to make mead from honey and wine from exotic fruits of
all kinds - even from the sweet pulp of the cacao (chocolate) fruit
in the New World. The perfect drink, it turns out - whether it be
mind-altering, medicinal, a religious symbol, a social lubricant,
or artistic inspiration - has not only been a profound force in
history, but may be fundamental to the human condition itself.
Do you know your Moscow Mule from your White Russian? Your Stoli
from your Belvedere? Micron filtering from charcoal filtering? No
matter how you take your vodka, it is time to embrace your inner
vodka snob. How to Be a Vodka Snob is the perfect read for drinking
novices as well as connoisseurs, beginning with vodka's humble
history as a medicinal liquor and accompanying it on its rise to
stardom with high-end vodka appreciators and mixologists. Pairing
fascinating stories, tidbits, and recipes with a step-by-step guide
to becoming a vodka snob, Brittany Jacques offers a beginner's
guide to proper glassware, equipment needed for the home bar, and
the all-important vodka lingo. Ever wanted to order a filthy
martini, stirred, extra wet? How to Be a Vodka Snob is the perfect
book for you. How to be a Vodka Snob features more than 50 recipes
with everything from James Bond's favorite Martini to Dwight's
Beets Over Rocks from The Office, as well as accompanying nibbles
and side dishes. With Brittany Jacques as your guide, your journey
to becoming a vodka snob starts here.
Jurassic, basalt, moraine, flint, alluvial, magma: what are these
words and what do they have to do with wine? The answers are here
in this book. They are geological terms that reflect a bond between
wine and the land. Understanding geology, however, is tricky.
Geological concepts are obscure; processes can be imperceptibly
slow, invisible, and unimaginably ancient. The terminology is
formidable, such that even the names of common rocks carry an air
of mystery. Geology is introduced plainly, starting with basic
principles, all in the context of wine. The emphasis is on the
kinds of processes that shape vineyards, and on the minerals, rocks
and soils that host the vines. Geological words now commonly seen
in wine writings are systematically explained. You will learn the
stories behind some of the names, the human face of geology. The
book also explores how the geology-wine connection manifests in the
finished product and evaluates its importance, particularly in the
contexts of minerality, terroir, and wine taste. The fact is that
geology is increasingly being promoted in the world of wine; the
aim here is to help it be properly understood.
Fifth edition, fully revised and updated. 'something of an
institution ... We highly recommend you get a copy for its amusing
tone, on-the-nose criticism and Buxton's unerring nose for value'
Master of Malt 'excellent' The Sunday Times 'a must-buy for whisky
enthusiasts who prefer high-level expertise executed with humour
and irreverence rather than lofty academic pretensions ...
accessible, funny and fact-packed' Robb Report 101 Whiskies to Try
Before You Die is a whisky guide with a difference. It is not an
awards list. It is not a list of the 101 'best' whiskies in the
world in the opinion of a self-appointed whisky guru. It is simply
a guide to the 101 whiskies that enthusiasts must seek out and try
in order to complete their whisky education. Avoiding the
deliberately obscure, the ridiculously limited and the absurdly
expensive, whisky expert Ian Buxton recommends an eclectic
selection of old favourites, stellar newcomers and mystifyingly
unknown drams that simply have to be drunk. The book decodes the
marketing hype and gets straight to the point; whether from Canada,
India, America, Sweden, Ireland, Japan or the hills, glens and
islands of Scotland, here are the 101 whiskies that you really
want. Try them before you die - Slainte!
Whites and Reds: A History of Wine in the Lands of Tsar and
Commissar tells the story of Russia's encounter with viniculture
and winemaking. Rooted in the early-seventeenth century, embraced
by Peter the Great, and then magnified many times over by the
annexation of the indigenous wine economies and cultures of
Georgia, Crimea, and Moldova in the late-eighteenth and
early-nineteenth centuries, viniculture and winemaking became an
important indicator of Russia's place at the European table. While
the Russian Revolution in 1917 left many of the empire's vineyards
and wineries in ruins, it did not alter the political and cultural
meanings attached to wine. Stalin himself embraced champagne as
part of the good life of socialism, and the Soviet Union became a
winemaking superpower in its own right, trailing only Spain, Italy,
and France in the volume of its production. Whites and Reds
illuminates the ideas, controversies, political alliances,
technologies, business practices, international networks, and, of
course, the growers, vintners, connoisseurs, and consumers who
shaped the history of wine in the Russian Empire and the Soviet
Union over more than two centuries. Because wine was domesticated
by virtue of imperialism, its history reveals many of the
instabilities and peculiarities of the Russian and Soviet empires.
Over two centuries, the production and consumption patterns of
peripheral territories near the Black Sea and in the Caucasus
became a hallmark of Russian and Soviet civilizational identity and
cultural refinement. Wine in Russia was always more than something
to drink.
The most comprehensive guide to the wines of the entire continent,
"Wines of South America" introduces readers to the astounding
quality and variety of wines that until recently have been enjoyed,
for the most part, only locally. Master Sommelier Evan Goldstein
leads wine enthusiasts on an exciting geographical journey across
ten countries, describing the wines, grapes, and regions of each.
Goldstein begins the tour with a continental overview, discussing
the arrival of the vine and wine culture, surveying the range of
grapes planted and cultivated, and summarizing the development of
modernday viticulture and winemaking. He explores the two giants of
the continent, Argentina and Chile, in expansive chapters that
cover their unique histories, wine regions, wine styles, prominent
grapes, and leading producers. Goldstein covers the evolving
industries of Brazil and Uruguay and discusses the modern-day
activities in Bolivia, Colombia, Ecuador, Paraguay, Peru, and
Venezuela.
Up-to-date maps, several engaging photos, and pertinent statistics
support each section, which also feature lively profiles of key
individuals and wineries that have influenced the development of
the craft. A closing chapter is devoted to food in South America,
with specific information on wine country dining and leading chefs
and restaurants. The author provides practical advice for
travelers, an appendix of available resources for learning more
about the wines of each region, and lists of 'top 10' wine
recommendations for quick reference.
There is no other wine that is as versatile, as utterly unique in
its range and production methods--and, unfortunately, as
misunderstood--as sherry. For centuries, sherry was considered one
of the world's great wines, spoken about in the same reverential
terms as the finest Bordeaux and Burgundies. But in the last few
decades, sherry lost its way--and cheap, cloyingly sweet blends
sullied the reputation of what remains one of Spain's oldest and
greatest winemaking traditions.
Thankfully, sherry is in the midst of a renaissance. Beloved of
sommeliers and bartenders in the craft cocktail community, today
sherry is being re-discovered and re-appreciated as an incredible
table wine "and "essential component of many classic cocktails.
"Sherry "is essential reading for wine or spirits professionals
looking to incorporate this complex wine into their menu, and for
adventurous drink enthusiasts who are on the hunt for something
unexpected. With a comprehensive yet accessible overview of the
different styles of sherry, how they are made, and the people and
places that produce it, "Sherry "demystifies what can be a
confusing (and seemingly contradictory) wine. A thorough buyer's
guide lists top producers and profiles the very best bodegas and
wines.
Finally, a whole chapter on sherry-based cocktails illuminates a
completely different side of sherry, featuring classic recipes like
the Tuxedo and Sherry Cobbler, as well as modern creations from the
country's top bartenders (Jim Meehan's East India Negroni, Derek
Brown's Kojo Cocktail). More than a dozen recipes for tapas and
other delicious foods--best eaten alongside a glass of sherry, of
course--round out this wonderfully eclectic, engaging, and
inspiring collection.
A Freewheeling History of the All-American Drink
Wine may be one of the world s oldest beverages, but it s never
been a better time to pour a glass. Whether you prefer robust reds
or crisp, zippy whites, you ll find lots to drink in in this
pocket-sized guide packed with information, how-tos, and trivia for
wine enthusiasts of every variety. Seasoned sommeliers and newbie
wine fans alike will learn expert tasting techniques, which
glassware to use and when, how to pair wine with food, how to build
a wine collection (no fancy cellar needed!) and even how to open a
bottle of wine when no one brought a corkscrew. Plus, guides to
wine lingo, proper serving temperatures, and the best wines for
every price point. Like all STUFF titles, the handy size and
attractive package make this book perfect for a gift. Sante!
The first part of the book is dedicated to the drink's creation and
extraction processes, both traditional and contemporary. The second
is a complete history of the beverage, from its origins in medieval
alchemy to today's popular renaissance. Further chapters explore
the liqueur's botanical profiles and natural properties, followed
by a thorough buying guide with descriptions of bottles from Italy,
Europe and beyond. Finally, Zed showcases how best to use amaro
behind the bar and in the kitchen, with recipes such as The Golden
Mai Tai and Bitter Goat Cheese Risotto. A lovingly crafted tribute
to a celebrated drink, The Big Book of Amaro is an eye-catching
triumph that will delight anyone with a passion for amaro,
mixology, food science or all things Italian.
'Kay can cook - but she can shake a damn fine cocktail too.' -
Heston Blumenthal Kay Plunkett-Hogge demonstrates that entertaining
need not be stressful with more than 90 deliciously simple recipes
for cocktails and finger food that can easily be scaled up and made
in advance. Kay draws on her own party-planning experience to help
you be the perfect host, with handy tips on everything from guest
list to painless clean-up. Features favourite recipes from three of
Kay's previous books, including the award-winning Make Mine A
Martini, as well as new creations such as Mini Cornbreads with
Bacon, Chilli and Cheese, Smoked Mackerel Pate and Scandinavian
Gloegg.
INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS'
PICK "Thrilling . . . [told] with gonzo elan . . . When the
sommelier and blogger Madeline Puckette writes that this book is
the Kitchen Confidential of the wine world, she's not wrong, though
Bill Buford's Heat is probably a shade closer." -Jennifer Senior,
The New York Times Professional journalist and amateur drinker
Bianca Bosker didn't know much about wine-until she discovered an
alternate universe where taste reigns supreme, a world of elite
sommeliers who dedicate their lives to the pursuit of flavor.
Astounded by their fervor and seemingly superhuman sensory powers,
she set out to uncover what drove their obsession, and whether she,
too, could become a "cork dork." With boundless curiosity, humor,
and a healthy dose of skepticism, Bosker takes the reader inside
underground tasting groups, exclusive New York City restaurants,
California mass-market wine factories, and even a neuroscientist's
fMRI machine as she attempts to answer the most nagging question of
all: what's the big deal about wine? What she learns will change
the way you drink wine-and, perhaps, the way you live-forever.
"Think: Eat, Pray, Love meets Somm." -theSkimm "As informative as
it is, well, intoxicating." -Fortune
You're probably tired of asking the same old question, "What should
we make for dessert?" The answer is simple--cocktails! In Liquid
Dessert, professional bartender and mixologist Bryan Paiement
invites you to join him on a trip around the world to discover
cocktails inspired by the best desserts on the planet. Liquid
Dessert is not your average cocktail or dessert book but a unique
combination of the two. Traditional desserts, though delicious, can
be heavy and overwhelming after a big meal. Or you may be wavering
on whether or not to have another beverage or dessert--now it
doesn't have to be one or the other! From cocktails-inspired
favorites like Bananas Foster or Cannoli, whether you're a fan of
rich, decadent chocolate or you have more of a citrusy-tart palate,
the simple-to-follow recipes in Liquid Dessert have you covered, no
matter your craving.
What's the best companion to a round of drinks with friends? A
round of bad-ass drinking game fun, of course. Kit includes an
8-page book, a shot glass, a set of standard dice, "dirty" dice,
and a deck of 48 cards, each containing one drinking game from the
most innocent to the rousing and risque, such as "Tip the
Bartender," "Chug-A-Lug," and "Beer-amid." This is sure to add
excitement to an otherwise run-of-the-mill bar night.
A collection of recipes for the world's suavest classic cocktails,
inspired by the debonair persona and personal choices of Mr 007
himself. Everyone knows that James Bond prefers an alcoholic drink
to a soft drink. In fact, he even goes as far as deriding tea as
'mud' and blaming it for the collapse of the British Empire.
Although it's the legendary Vodka Martini that he's best known for,
he also orders many classic cocktails, including an Old-Fashioned,
an Americano and a Negroni, all of which appear in this book. Bond
also effortlessly creates his own drink in 'Casino Royale': 'Three
measures of Gordon's, one of vodka, half a measure of Kina Lillet.
Shake it very well until it's ice-cold, then add a large thin slice
of lemon peel. Got it?' And so the Vesper was born, to the delight
of bar owners across the globe. However, it's not only cocktails
that he's partial to. Bond orders Scotch and soda 21 times in the
books, but he's also keen on bourbon and a brandy and ginger ale.
So why not raise a glass and toast the health of the world's
most-loved, smooth-talking secret agent with one of his favourite
drinks.
In the winter of 1920, the 25 year-old Masataka Taketsuru, with his
new wife Rita in tow, arrived in Campbeltown, a small town on the
west coast of Scotland. With the help of Professor Wilson of the
Royal Technical College in Glasgow, the young Japanese had been
fortunate enough to secure an invitation to undergo practical
training in pot still whisky manufacture at the Hazelburn
Distillery, then the largest of the Campbeltown distilleries. Under
the guidance of chief technician Peter Margach Innes, Taketsuru was
able to delve into all aspects of whisky manufacture. Four months
later, he had completed this report. Taketsuru would go on to
establish his own company - Nikka Whisky. Today Nikka's whiskies
are known the world over, and frequently win awards.
Brewing Everything is a thorough, accessible and humourous guide to
brewing anything from beer to cider to sake. For every brewing
project there is both an easy way and a hard way, a method useful
to both the curious novice and the hardcore brewing veteran. Each
chapter includes interviews with experts (brewmasters, cidermakers,
new meadery startups and small-batch kombucha sellers) as well as
the author's own home- tested recipes. Brewing Everything walks you
through the process from start to finish, beginning with easier
shortcuts until you get the hang of it, and then upgrading to the
harder stuff after you've brewed a thing or two. With step-by-step
instructions, colour photographs and methods for every level of
experience. This is the ultimate guide to all things home-brewed.
Written by the Fortnum & Mason Drinks Writer of the Year 2020.
Updated with more than 80 new gins. With more gin brands available
than ever before, you need to know how to choose and get the most
out of the brands you buy, understanding their flavours so you
drink them in the most delicious way possible. Award-winning
spirits writer Dave Broom has tested thousands of gins from all
over the world to choose the 125 selected to appear in this book.
As well as the gin selection, he has also tasted and scored each
one four ways - in a G&T, a negroni, a martini and with
lemonade (a gin that's perfect for a martini may be exactly the
opposite in a G&T). So not only do you get to drink the world's
best gins, you get to drink them in the best possible way. Praise
for the first edition: "You could not write a more sophisticated
book or pack more detail onto each page...it is rocket science
impressive" - Huffington Post
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