The author of Free the Tipple is back with another collection of delectable cocktails-this time a literary mix inspired by the world's most iconic women writers. The fifty recipes in this volume are as unconventional, imaginative, and refreshing as the authors that inspired them. Each double-page spread includes an illustration of one important woman writer along with fascinating background about her oeuvre, personality, and points of literary distinction. And, of course, each profile is paired with a delicious recipe for a fitting cocktail. Pulling from every category-literary and genre fiction, poetry, graphic novels, essays and nonfiction- this book offers some surprising twists as well as old favorites. While each subject could provide hours of cocktail chatter, the recipes themselves are also a unique conversation starter: the Virginia Woolf-a peach-and-mint creation with a modernist flair; the Octavia Butler-an uncompromising blend featuring bourbon and port; the Jia Tolentino-a purple sparkler that puts a cerebral twist on pop culture; and the Mary Shelley-an unexpected combination of the Manhattan and the Margarita. Perfect for literary-themed parties as well as intimate gatherings, this book itself is an intoxicating, lip-loosening brew made of equal parts sophistication and fun.

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.

Best-selling author Jeff Alworth takes serious beer aficionados on a behind-the-scenes tour of 26 major European and North American breweries that create some of the world's most classic beers. Learn how the Irish make stout, the secrets of traditional Czech pilsner, and what makes English cask ale unique by delving deep into the specific techniques, equipment, and geographical factors that shape these distinctive styles. Contemporary brewers carrying on their traditions share insider knowledge and 26 original recipes to guide experienced homebrewers in developing your own special versions of each style.

From healthy and wholesome to decadent and daring, this wonderful book offers an enticing choice of milk and yogurt smoothies, fresh fruit and vegetable juices, frozen drinks made with ice cream and crushed ice, and wickedly boozy blends. Learn how to create delicious blended drinks, including choosing the right machine for the job and combining different ingredients to achieve the perfect result.

From the world's most respected wine critic, the essential guide to wine in 100 pages Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink. Jancis Robinson has been called 'the most respected wine critic and journalist in the world' by Decantermagazine. In 1984 she was the first person outside the wine trade to qualify as a Master of Wine. The Financial Times wine writer, she is the author/editor of dozens of wine books, including Wine Grapes (Allen Lane), The Oxford Companion to Wine (OUP) and The World Atlas of Wine (Mitchell Beazley). Her award-winning website, www.JancisRobinson.com has subscribers in 100 countries.

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. "Perfect Pairings", by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine."Perfect Pairings" combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike. It features: 16 full-color photos; six seasonal and special occasion menus; tips for enhancing food and wine experiences, both at home and in restaurants; glossary of wine terminology; overview of the world's primary wine-growing regions; and recommendations of more than five hundred wines, ranging in price from everyday to splurge.

If you have a back garden, or even a sunny porch or balcony, you can grow your own hops, brewing herbs, and malt grains to enhance the flavour, aroma, and uniqueness of your home-brewed beer - and ensure that you have the freshest, purest, best ingredients possible. Simple instructions from experts Joe and Dennis Fisher guide you through every step of the process, from setting up your first hop trellis to planting and caring for your herbs, harvesting and drying them, malting grain, and brewing more than 25 recipes specifically designed for home-grown ingredients. This fully updated second edition includes a new section featuring colour photography of the plants, expanded information on growing hops in small spaces, innovative trellising ideas, an expanded section on malting, new profiles of prominent grower brewers, and up-to-date information on grain-growing best practices.

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

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.

From Scratch: Brew includes recipes and top tips on everything you need to know to make your own beer from scratch. Making good beer at home is easy, and oh so cheap. From Scratch: Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process.

The craft beer revolution is upon us. All over the world we're enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don't need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customize it to your own tastes.

Extracting from and updating his book Brew, James Morton offers comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavors; every taste and skill level is catered for.

From Scratch: Brew isn't like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow. Text is extracted and updated from Brew: The Foolproof Guide to Making World-Class Beer at Home by James Morton.

A simple concoction--bourbon, mint, sugar, and water--the mint julep has become a legendary drink. Few people know its history and even fewer know how to properly mix this classic cocktail. Lighthearted, entertaining, and informative, The Kentucky Mint Julep explores the lore and legend of the Kentucky Derby's traditional tipple. Joe Nickell looks at the origins of the julep and the etymology of the word itself, offers a brief history of American whiskey and Kentucky bourbon, and shares some classic julep tales, including Irvin S. Cobb's theory that a disagreement over a julep's ingredients was the real cause of the Civil War. Information on julep cups, tips on garnishing and serving, and reminiscences from the likes of Charles Dickens, Washington Irving, and General John Hunt Morgan give a fun, historic look at Kentucky's favorite drink. The book includes numerous recipes--for classic juleps, modern variations on the drink, non-alcoholic versions, and the author's own thoroughly researched "perfect" mint julep. This delightful book is illustrated with historic photographs and illustrations, a map of the Kentucky Bourbon Trail, and more.

The rivetingly strange story of the world's most expensive bottle of wine, and the even stranger characters whose lives have intersected with it.

The New York Times bestseller, updated with a new epilogue, that tells the true story of a 1787 Château Lafite Bordeaux—supposedly owned by Thomas Jefferson—that sold for $156,000 at auction and of the eccentrics whose lives intersected with it.

Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle.

Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

To make any old cup of coffee, you simply need a pot, heat, ground coffee, and water. But you're not just anyone. You are a coffee aficionado, a determined, fearless seeker of the best java. And this is the guide for you. How to Make Coffee provides an in-depth look at the art and science behind the bean. Learn the anatomy of coffee; the chemistry of caffeine; the best way to roast, grind, and brew the beans to their peak flavor; and what gadgets you really need (versus what gadgets are for mere coffee dilettantes). With illustrated, step-by-step instructions, How to Make Coffee is for the person who doesn't want to settle for anything less than the perfect cup.

Since their award-winning cocktail book, The Dead Rabbit Drinks Manual, was published in 2015, Dead Rabbit creators Sean Muldoon and Jack McGarry and bar manager Jillian Vose have completely revamped the bar's menus in a bold, graphic novel style, now featured in their newest collection, Mixology & Mayhem. Based on 'Gangs of New York'-era tales, but retold with modern personalities in the bar world portrayed as the heroes and villains of the story, the menus are highly sought-after works of art. This stunning new book, featuring 100 cocktail recipes, fleshes out the tall tales even further in a collectible hardcover edition - making it a must-have for the bar's passionate fans who line up every night of the week.

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.

An all-inclusive, easy-to-use primer to all things wine

Want to learn about wine, but don't know where to start? "Wine All-In-One For Dummies" provides comprehensive information about the basics of wine in one easy-to-understand volume. Combining the bestselling "Wine For Dummies" with our regional and specific wine titles, this book gives you the guidance you need to understand, purchase, drink and enjoy wine.

You'll start at the beginning as you discover how wine is made. From there you'll explore grape varieties and vineyards, read labels and wine lists, and discover all the nuances of tasting wine. You'll see how to successfully store wine and serve it to your guests-and even build up an impressive collection of wine. Plus, you'll find suggestions for perfect food pairings and complete coverage on wines from around the world.Features wine tasting, serving, storing, collecting, and buying tips, all in a single authoritative volumeIncludes information on California wines, as well as other domestic and foreign locations including the US, Canada, France, Italy, Spain, Portugal, Germany, Austria, Hungary, Greece, Australia, New Zealand, South Africa, Chile, and Argentina.Helps you choose the best vintage for your needsAlso covers champagne, sherry, and port wineEd McCarthy and Mary Ewing-Mulligan are the authors of seven Dummies books on wine including the bestselling "Wine For Dummies, 4th Edition," other contributing authors are recognized wine experts and journalists in Australia, New Zealand, and Canada

Whether you're a wine novice or a budding sommelier, "Wine All-In-One For Dummies" is the one guide you need on your shelf to make your wine experience complete.

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.

Even the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" (Le Figaro). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account of a passion that began while studying at Oxford University. Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Robinson takes us on a journey through the world's finest cellars, most beautiful vineyards, and best restaurants. As she explores the universe of the grape--from Bordeaux to Australia and South Africa to California--we meet scores of colorful, wine-loving characters, including Philippe de Rothschild, Julian Barnes, Francis Ford Coppola, and Julio Gallo. There are many books about producing and rating wine; this one is about enjoying it. Witty, revealing, and knowledgeable, in Tasting Pleasure Jancis Robinson has distilled twenty years in the wine world into a hugely entertaining read.

Sparkling wines, or champagnes, are synonymous with celebration and happiness. These festive wines have a charm and attraction all their own. The authors have spent decades exploring the techniques of sparkling wine production and discovering the secrets of producing champagne-like wine of superb quality. For any winemaker to be able to produce his or her own sparkling wine is one-upmanship to the nth degree! Yet it is perfectly possible. In this revised and updated edition, the authors share their expertise with you, and whether you are a beginner or an experienced winemaker, you will find this book contains all the information necessary to make your own sparkling wines.

In recent years there has been a rapid growth in the popularity of wines of all sorts. And although commercially produced wine has become less expensive, it is always a challenge to turn your own hand to reproducing the flavour and quality of commercial wines in your own home, using easily-obtained ingredients. Sauternes, Hocks, Moselles, Chianti, Madeiras, Champagnes and Liqueurs can all be made at home cheaply from easily available ingredients - are all possible with the help of this book. You can become a wine connoisseur on a shoestring budget! The line illustrations are all based on photographs from the Radio Times Hulton Picture Library.

Originally published in 1963, this was the first modern book on home brewing and was an instant success. Since then, the book has gone through many revised and improved editions and to date has sold 750,000 copies. This latest edition contains full instructions on how to brew fine beers and stouts of authentic flavour and strength. From palest lager to blackest extra stout, these are brews of which you can be proud. There is much more to the home brewing hobby than simply making up a kit; home brewers need to know the theory behind the techniques they use and how to devise their own formulations for any type of beer. This book is the ideal introduction to the subject.