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Books > Health, Home & Family > Cookery / food & drink etc > Beverages
Craft classic drinks with the first official cocktail book gift set
inspired by the life and legacy of John Wayne and enjoy them in
this exclusive flask! Based on the iconic and beloved actor John
Wayne, this collection of satisfying drinks takes cocktail
enthusiasts on a trip through some of John Wayne's most memorable
characters, films, and etraordinary life. This unique book includes
seventy recipes for delicious, handcrafted cocktails and a
selection of tasteful bar bites to pair with the beverages.
Packaged with an exclusive flask, this gift set is the perfect
present for any John Wayne fan. OFFICIALLY LICENSED: The first
officially licensed John Wayne cocktail book. Created in
conjunction with John Wayne Enterprises. UNIQUE FLASK: Carry your
love of the Duke (and a good cocktail) with you in this exclusive
flask. 70+ DRINK RECIPES AND BAR BITES: From refreshing cocktails
to serve a crowd to satisfying after-dinner sips, learn to make
dozens of specialty drinks inspired by The Duke, as well as a
selection of delicious bar bites to accompany them. MOVIE MEMORIES:
Relive favorite characters and scenes from John Wayne's filmography
of more than 80 movies FULL-COLOR PHOTOGRAPHY: Features beautiful
full color photography of the delicious drinks COMPLETE YOUR
COLLECTION: Complete your John Wayne collection the treasure trove
of memorabilia, stories, and interviews with John Wayne: The
Genuine Article
Eddie Muller-host of TCM's Noir Alley, one of the world's leading
authorities on film noir, and cocktail connoisseur-takes film buffs
and drinks enthusiasts alike on a spirited tour through the "dark
city" of film noir in this stylish book packed with equal parts
great cocktail recipes and noir lore. Eddie Muller's Noir Bar pairs
carefully curated classic cocktails and modern noir-inspired
libations with behind-the-scenes anecdotes and insights on 50 film
noir favorites. Some of the cocktails are drawn directly from the
films: If you've seen In a Lonely Place and wondered what's in a
"Horse's Neck"-now you'll know. If you're watching Pickup on South
Street you'll find out what its director, Sam Fuller, actually
drank off-screen. Didn't know that Nightmare Alley's Joan Blondell
inspired a cocktail? It may become a new favorite. Meanwhile, Rita
Hayworth is toasted with a "Sailor Beware," an original concoction
which, like the film that inspired it (The Lady From Shanghai), is
unique, complex, and packs a wallop. ?Featuring dozens of movie
stills, poster art, behind-the-scenes imagery, and stunning
cocktail photography, Noir Bar is both a stylish and exciting
excursion through classic cinema's most popular genre.
This book delves into monastic brewing, detailing this
rich-flavoured region of the beer world through detailed visits to
the modern producers in both America and Belgium. Along the way,
Stan Hieronymus examines methods for brewing these unique ales
suited to commercial and amateur brewers ready to try their hand at
these tasty treats.
The best-selling authors Christopher Shockey and Kirsten K. Shockey
turn their expertise to the world of fermented beverages in the
most comprehensive guide to home cidermaking available. With expert
advice and clear, step-by-step instructions, The Big Book of
Cidermaking equips readers with the skills they need to make the
cider they want - whether sweet, dry, fruity, farmhouse-style,
hopped, barrel-aged, or fortified. The Shockeys' years of
experience cultivating an orchard and their experiments in
producing their own ciders have led them to a master formula for
cidermaking success, whether starting with apples fresh from the
tree or working with store-bought juice. Readers explore in-depth
the different phases of fermentation and the entire spectrum of
complex flavour and style possibilities, with cider recipes ranging
from cornelian cherry to ginger, and styles including New England,
Spanish, and late-season ciders. For those invested in making use
of every part of the apple, there's even a recipe for vinegar made
from the skins and cores leftover after pressing. This thorough,
thoughtful handbook is an empowering guide for every cidermaker,
from the beginner seeking foundational techniques and tips to the
intermediate cider crafter who wants to expand their skills.
Did you know that bourbon must be made in America and aged for at
least two years in new American oak barrels that are charred on the
inside? In this spirited little cookbook, Kathleen Purvis explores
the history, mythology, and culinary star power of this
quintessential southern liquor. On the scene in Kentucky, home to
most bourbon makers, she reports on the science and love behind the
liquor's long, careful production. Featuring both classic and
cutting-edge cocktails, the cookbook ranges well beyond beverages
to present bourbon as a distinct ingredient in appetizers, entrees,
side dishes, and desserts. From Classic Mint Julep to
Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to
Bourbon-Chicken Liver Pate, the 54 recipes in Bourbon are
punctuated by Purvis's wicked sense of humor. Did you know that
even the taxman takes a cut from the ""angel's share"" that
evaporates from bourbon barrels? |Did you know that bourbon must be
made in America and aged for at least two years in new American oak
barrels that are charred on the inside? In this spirited little
cookbook, Kathleen Purvis explores the history, mythology, and
culinary star power of this quintessential southern liquor. On the
scene in Kentucky, home to most bourbon makers, she reports on the
science and love behind the liquor's long, careful production.
Featuring both classic and cutting-edge cocktails, the cookbook
ranges well beyond beverages to present bourbon as a distinct
ingredient in appetizers, entrees, side dishes, and desserts.
Ten years after the publication of the highly acclaimed,
award-winning "Cote D'Or: A Celebration of the Great Wines of
Burgundy", the "Bible of Burgundy," Clive Coates now offers this
thoroughly revised and updated sequel. This long-awaited work
details all the major vintages from 2006 back to 1959 and includes
thousands of recent tasting notes of the top wines. All-new
chapters on Chablis and Cote Chalonnaise replace the previous
volume's domaine profiles. Coates, a Master of Wine who has spent
much of the last thirty years in Burgundy, considers it to be the
most exciting, complex, and intractable wine region in the world,
and the one most likely to yield fine wines of elegance and
finesse. This book is an indispensable guide for amateur and
professional alike by one of the world's leading wine experts,
writing with his habitual expertise, lucidity, and unequaled
firsthand knowledge.
This volume presents contemporary evidence scientific,
archaeological, botanical, textual, and historical for major
revisions in our understanding of winemaking in antiquity. Among
the subjects covered are the domestication of the Vinifera grape,
the wine trade, the iconography of ancient wine, and the analytical
and archaeological challenges posed by ancient wines. The essayists
argue that wine existed as long ago as 3500 BC, almost half a
millennium earlier than experts believed.
Discover named these findings among the most important in 1991.
Featuring the work of 23 internationally known scholars and
writers, the book offers the first wide ranging treatment of wine
in the early history of western Asia and the Mediterranean.
Comprehensive and accessible while providing full documentation, it
is sure to serve as a catalyst for future research.
An eye-catching collection of over 100 recipes inspired by Sin
City. Enjoy a sip of Sin City even after you touchdown back home
with profiles and recipes from hit mixologists and bartenders that
are the life of the nightlife. From casino bars to couture
attractions, enjoy recipes that echo the highlights of Las Vegas in
both showmanship and flavor. Drink like a local, even when hundreds
of miles away with photographs and design elements from the heart
of the strip. City Cocktails profiles some of the most happening
cities in the world to give readers a taste of paradise, no matter
where they set their glass.
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WineWise
(Hardcover, 2nd ed.)
Steven Kolpan, Michael A. Weiss, Brian H. Smith, Culinary Institute of America
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R1,139
R973
Discovery Miles 9 730
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Now completely revised and updated, this new edition of the
essential consumer guide to wine features all the most current
information for today's wine landscape. The authors, longtime wine
educators at The Culinary Institute of America, have added all the
latest and most relevant information to their award-winning book,
including new picks for the best regional producers,
off-the-beaten-path finds, and bargain bottles. With a practical,
anti-snob attitude, the emphasis is always on enjoying wine to the
fullest in real-world scenarios and getting the best value for your
dollar, whether splurging on a special-occasion bottle or deciding
on your own "house" wine. All the basics are covered, including the
major wine grapes, flavor profiles, and decoding labels, plus
up-to-date information on established and up-and-coming regions,
advice on pairing wine with everything from Korean short ribs to
all-American burgers, opinions on wine gadgets (yea or nay?), and
more. Cheers
A 2017 CHOICE Outstanding Academic Title award winner
*********************************************** This book is an
introduction to the history of alcoholic drink in England from the
end of the Middle Ages to the present day. Treating the subject
thematically, it covers who drank, what they drank, how much, who
produced and sold drink, the places where it was enjoyed and the
meanings which drinking had for people. It also looks at the varied
opposition to drinking and the ways in which it has been regulated
and policed. As a social and cultural history, it examines the
place of drink in society and how social developments have affected
its history and what it meant to individuals and groups as a
cultural practice. Covering an extended period in time, this book
takes in the important changes brought about by the Reformation and
the processes of industrialization and urbanization. This volume
also focuses on drink in relation to class and gender and the
importance of global developments, along with the significance of
regional and local difference. Whilst a work of history, it draws
upon the insights of a range of other disciplines which have
together advanced our understanding of alcohol. The focus is
England, but it acknowledges the importance of comparison with the
experience of other countries in furthering our understanding of
England's particular experience. This book argues for the
centrality of drink in English society throughout the period under
consideration, whilst emphasizing the ways in which its use, abuse
and how they have been experienced and perceived have changed at
different historical moments. It is the first scholarly work which
covers the history of drink in England in all its aspects over such
an extended period of time. Written in a lively and approachable
style, this book is suitable for those who study social and
cultural history, as well as those with an interest in the history
of drink in England.
'Deserves to sell like hot cakes' - Allan Massie, The Scotsman
Shortlisted for the Saltire Society History Book of the Year From
the Indian Mutiny to the London Blitz, offering a 'nice cup of tea'
has been a stock British response to a crisis. But tea itself has a
dramatic, and often violent, history. That history is inextricably
interwoven with the story of Scotland. Scots were overwhelmingly
responsible for the introduction and development of the UK's
national drink, and were the foremost pioneers in the development
of tea as an international commodity. This book reveals how
Darjeeling, Assam, Ceylon and Africa all owe their thriving tea
industries to pioneering work by Scottish adventurers and
entrepreneurs. It's a dramatic tale. Many of these men jeopardised
their lives to lay the foundation of the tea industry. Many Scots
made fortunes - but it is a story with a dark side in which racism,
the exploitation of native peoples and environmental devastation
was the price paid for 'a nice cup of tea'. Les Wilson brings the
story right up to date, with a look at the recent development of
tea plantations in Scottish hills and glens.
Whisky - the water of life, perhaps Scotland's best known
contribution to the world. Muse - goddess of creative endeavour.
The Whisky Muse - the spark of inspiration to many of Scotland's
great poets and songwriters.
This volume presents contemporary evidence scientific,
archaeological, botanical, textual, and historical for major
revisions in our understanding of winemaking in antiquity. Among
the subjects covered are the domestication of the Vinifera grape,
the wine trade, the iconography of ancient wine, and the analytical
and archaeological challenges posed by ancient wines. The essayists
argue that wine existed as long ago as 3500 BC, almost half a
millennium earlier than experts believed. Discover named these
findings among the most important in 1991. Featuring the work of 23
internationally known scholars and writers, the book offers the
first wide ranging treatment of wine in the early history of
western Asia and the Mediterranean. Comprehensive and accessible
while providing full documentation, it is sure to serve as a
catalyst for future research.
How the Prohibition law of 1920 made alcohol, savored in secret,
all the more delectable when the cocktail shaker was forced to go
"underground" "Roaring Twenties" America boasted famous firsts:
women's right to vote, jazz music, talking motion pictures, flapper
fashions, and wondrous new devices like the safety razor and the
electric vacuum cleaner. The privations of the Great War were over,
and Wall Street boomed. The decade opened, nonetheless, with a
shock when Prohibition became the law of the land on Friday,
January 16, 1920, when the Eighteenth Amendment banned
"intoxicating liquors." Decades-long campaigns to demonize
alcoholic beverages finally became law, and America officially went
"dry." American ingenuity promptly rose to its newest challenge.
The law, riddled with loopholes, let the 1920s write a new chapter
in the nation's saga of spirits. Men and women spoke knowingly of
the speakeasy, the bootlegger, rum-running, black ships, blind
pigs, gin mills, and gallon stills. Passwords ("Oscar sent me")
gave entree to night spots and supper clubs where cocktails
abounded, and bartenders became alchemists of timely new drinks
like the Making Whoopee, the Petting Party, the Dance the
Charleston. A new social event-the cocktail party staged in a
private home-smashed the gender barrier that had long forbidden
"ladies" from entering into the gentlemen-only barrooms and cafes.
From the author of Gilded Age Cocktails, this book takes a
delightful new romp through the cocktail creations of the early
twentieth century, transporting readers into the glitz and
(illicit) glamour of the 1920s. Spirited and richly illustrated,
Jazz Age Cocktails dazzles with tales of temptation and temperance,
and features charming cocktail recipes from the time to be
recreated and enjoyed.
This is a delightful gift set of two beautiful volumes in a
handy-sized format, illustrated with over 200 images. "The
Wine-Lover's Guide" is a fascinating distillation of facts and
advice on all aspects of wine - brimming with invaluable
information on wine-making regions and varieties, ageing, storing,
serving, enjoying and drinking. "The Wine-Lover's Record Book"
enables you to remember your successes and recall your mistakes,
with cellar notes, a vintage chart and recommendations for the best
wines for all occasions.
Kombucha, Kefir, and Beyond contains healthy, innovative recipes
and instructions to show you how to brew your own delicious,
probiotic beverages in your own kitchen. Fermented foods have taken
the world by storm due to their health and real food benefits. They
help improve digestion, enable us to better assimilate vitamins and
minerals, and strengthen the immune system. And of all fermented
foods, drinks are some of the most versatile-and tasty! You may be
able to buy many fermented drinks in stores, but making them at
home is simple, economical, and makes them even better for you.
With just a few ingredients and materials, you can start brewing
your own delicious beverages for your family. Kombucha, Kefir, and
Beyond is packed with innovative drink recipes, from healthy
homemade sodas to traditional kvass and cider, that you can make in
your home kitchen and enjoy all year long! Inside, you'll learn:
Why to ferment your drinks The history of fermentation and the
value of traditional foods The benefits of fermented drinks to your
health All the basics: the process, the tools, and how to get
started Five-minute recipes for lassis, fermented lemonade, and
more How to use starters to make kombucha, kefir, root beer, wine,
and others again and again Age-old recipes for kvass, switchel,
vinegar, and mead Everything you need to know about why the recipes
work, why they are safe, what to do if they go wrong, and how to
modify them to suit your taste Raise a glass to good health with
Kombucha, Kefir, and Beyond.
There's a basic cocktail formula for building a bar that is
anything but ordinary. Spirit + Sugar + Acidity/Bitterness = Tasty
Cocktail Instead of drawing on esoteric bottles of liquor,
complicated syrups, and obscure sodas, this book takes readers
through the home bar bottle by bottle, ensuring that every
ingredient is versatile enough to be used to the last drop.
Building on a very basic cocktail pantry (of Angostura bitters,
sugar, citrus), each chapter thoughtfully introduces a new bottle
and explains how it opens new possibilities for cocktails. Each
chapter builds on the one before, so readers never encounter
recipes calling for unfamiliar spirits or ingredients. RAISING THE
BAR allows readers to set their own pace and maximize the
usefulness of the spirits they bring home. This book will be a
go-to reference for the home bartender that is practical enough for
the day-to-day and special enough for a party. With handsome
graphics and a smart focus on what's already in stock, it's what
home mixologists can turn to when they want creative and delightful
drinks without a bar cart full of single-use bottles.
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