Baseball followers have been perpetuating, debating, and debunking myths for nearly two centuries, producing a treasury of baseball stories and "facts." Yet never before have these elements of baseball history been carefully scrutinized and compiled into one comprehensive work-until now. In Baseball Myths: Debating, Debunking, and Disproving Tales from the Diamond, award-winning researcher Bill Deane examines baseball legends-old and new. This book covers such legendary players as Shoeless Joe Jackson, Ty Cobb, Babe Ruth, Joe DiMaggio, Jackie Robinson, Pete Rose, and Derek Jeter, while also looking at lesser-known figures like Dummy Hoy, Grover Land, Wally Pipp, and Babe Herman-not to mention people who found fame in other fields, such as Civil War General Abner Doubleday, Cuban dictator Fidel Castro, and comedians Bud Abbott and Lou Costello. Deane's original research and logic will educate, amuse, and often surprise readers, revealing the truth behind such legends as the inventor of baseball, the first black player in the major leagues, and even the origin of the hot dog. With photographs, stats, and more than 80 myths examined, this book is sure to fascinate everyone, from the casual baseball fan to lifelong devotees of the sport.

"An entrancing companion for wine lovers. Celebratory, discerning writing with all the variety and unexpectedness of the wines explored." - Michele Roberts, author and Emeritus Professor of Creative Writing at the University of East Anglia "This book is about feeling, tasting and describing the beauty of wine, as well as understanding the intensity of emotion that wine can engender." - Decanter Magazine "So precise and dancing, so chiselled and so free, as complex and delicious as your favourite bottle of wine, you will enjoy the world of wine differently after reading through Jefford's words." - Pascaline Lepeltier on Instagram "A new sort of literary gumption arrived on the scene with Andrew Jefford; a powerful blend of science and poetry. Here is a writer who does his interviews, delves deep into motives and methods, and then lets fly with whatever imagery he finds winging by." Hugh Johnson (2019) Poet, philosopher, author, radio presenter and journalist, Andrew Jefford lives in France; but buried deep in one wine country what does he miss most about the rest? The answer: "Drinking young port. It's the wine drinker's equivalent of zorbing, wing-walking, base-jumping ... you won't fully understand it unless you have tasted it young, in its 'Ride of the Valkyries' stage, when it comes hurtling out of the glass and puts the screamers on you..." Andrew is the ideal companion for anyone wine-curious. In this collection of his essays, opinions and articles he shares his fascinating observations from half a century of discovery. For Andrew, wine should be listened to and admired, wherever it comes from; old-school pretentions turned on their head; style-points disdained; stellar prices dismissed; questions asked...

The Campaign for Real Ale is one of the largest and most successful consumer rights groups' operating in the UK today but it wasn't always that way...CAMRA at 40 is a collection of essays by beer writers, brewing industry representatives and a host of others involved with the Campaign for Real Ale. The book charts the campaigns four decades of history and looks forward to the future of real beer in Britain.

An Insider's Guide to Craft Beer the World's Greatest Drink "Brad and Jonny make understanding beer easy and nearly as fun as drinking it." James Watt, founder of Brewdog. #1 Best Seller in Beer Beer has come a long way in the 6,000 years since the first taste. The legends of the craft beer industry have made sure everyone's within reach of the perfect pint. But how do you get the right brew for you? And can you learn to make a beer that adds to the lager legacy? Beers of the world. Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews including: ales, lagers, porters, stouts, IPSs, and bitters. How to make beer. The lads have the inside scoop on everything from hop varieties and barrel aging, to serving temperatures and glassware. Beer School helps you learn how to make beer and how to get the most out of every sip. Learn about grain, mash, water, hops, boil, yeast, fermentation, serving, storing, pouring, and tasting. If you have read books such as The Complete Beer Course by Joshua M. Bernstein or The Beer Bible by Jeff Alworth, you'll love Beer School by Jonny Garrett and Brad Evans.

'Meanwhile, let us have a sip of tea. The afternoon glow is brightening the bamboos, the fountains are bubbling with delight, the soughing of the pines is heard in our kettle.' In this charming book from 1906, Okakura explores Zen, Taoism, Tea Masters and the significance of the Japanese tea ceremony. One of 46 new books in the bestselling Little Black Classics series, to celebrate the first ever Penguin Classic in 1946. Each book gives readers a taste of the Classics' huge range and diversity, with works from around the world and across the centuries - including fables, decadence, heartbreak, tall tales, satire, ghosts, battles and elephants.

This book is a celebration of chai, the healthy Ayurvedic drink that is not only woven into the fabric of life in India, but now rapidly growing in popularity and enjoyed across the world.

The Book of Chai presents 65 delicious recipes for chai, including recipes using chai and dishes to accompany chai. As well as explaining the health benefits and different techniques for making chai, this book contains chais for different seasons, times of day and moods. There are chais to wake you up, chais to soothe you after a stressful day and chais to help you sleep.

The Book of Chai also explores the fascinating history of the beverage and its role in Indian life and culture. Evocative 'chai stories' woven throughout bring to life the importance of this drink and the way it oils the wheels of Indian society.

This book has given Richard Olney a long-awaited opportunity to indulge his dual passion for wine and food in a way that reflects his own culinary habits. The result is a very personal collection of French provincial dishes combined with professional guidance on the wines to serve them with. Writing with all the authority and infectious pleasure of a man whose work is his hobby, Richard Olney takes us on a tour of Burgundy, Bordeaux, the Cotes du Rhones and other regions of France. Each of his menus reflects the traditional cuisine of the area and is perfectly complemented by his selection of local wines.

Financial Times Best of Books 2021 In Your Home Izakaya, chef Tim Anderson explores the 'anything goes' concept of izakaya by showcasing over 100 flavour-packed recipes. Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze. From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails. Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.

The life of a scholar is stressful. The best way to muddle through is with a stiff drink. Balancing teaching, research, and service more than merits a cocktail at the end of a long day. So, sit back, relax, and infuse some intoxicating humor into old-fashioned academia. A humorous handbook for surviving life in higher education, The Faculty Lounge: A Cocktail Guide for Academics provides deserving scholars with a wide range of academic-themed drink recipes. Philipp Stelzel shares more than 50 recipes for all palates, including The Dissertation Committee (rum), The Faculty Meeting (rye), The Presidential Platitude (gin), and more. Offering cocktails for every academic occasion along with spirited, amusing commentary, The Faculty Lounge is the perfect gift for graduate students, tenure-track professors, and disillusioned administrators.

Easy Cocktails features over 100 cocktails all made with four ingredients or less! Forget the syrups and foams and make quick cocktails at home. With Easy Cocktails on hand you'll be able to mix an amazing variety of cocktails, all of which are made with four ingredients or less, at a moment's notice. Just because a drink only has a few ingredients doesn't mean it can't be great, and this book features over 100 delicious drinks, from classics to newfangled mixes. Innovation is spurred by tradition and being able to make the most of what you've got on hand is an essential lesson, which Easy Cocktails is all about. This is the home bartender's go-to guide.

Looking to impress your family and guests with your cocktails? Look no further than this cocktail recipe book, The Bar Book - Bartending and mixology for the home cocktail enthusiast.Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks. Over 60 of the best drink recipes: The Bar Book contains more than 60 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for: Juicing Garnishing Carbonating Stirring and shaking Choosing the correct ice for proper chilling and dilution of a drink And, much more If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.

In the past few decades many of us have become foodies, but our new focus on flavour has been dominated by what we eat. In How to Drink Victoria Moore aims to redress the balance, by explaining how to drink well at all times of day, on all occasions, and across every season. Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter and for year-round showstoppers, including the world's best G&T. How to Drink is unique among drinks books - neither a garish cocktail guide, nor an intimidating wine book. It's a hugely readable and beautiful handbook, that aims to inform, entertain and, crucially, ensure you are never without the perfect drink for every occasion.

This superb little book contains a selection of 50 rum recipes, from best-loved blends such as Caribbean Breeze, Continental and Bolero to trendy new mixes such as Havana Bandana, Monkey Wrench and Hustler. The book's introduction outlines the history of rum and its new-found popularity amongst cocktail connoisseurs; then, there are guidelines on how to serve rum, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, making fruit twists, and steeping white rum, as well as professional bartending tips. Each recipe explains the cocktail's history and suggests suitable garnishes. Whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif, this book will help you enjoy rum in a myriad of ways. A practical guide to rum cocktails from the traditional Daiquiri, Blue Hawaiian and Beach Peach to extravagant concoctions such as Jamaica Sunday, Goldilocks and Hurricane, short histories outline the origin of each cocktail, with expert tips on how to prepare and blend the ingredients, and how to serve the finished drink. At the front of the book is a mini guide to the different types of rum on the market, from white Bacardi, Jamaican golden and rich dark Navy rum to new artisinal spiced rums, and advice on cocktail-making equipment, glasses and tricks of the trade, with expert suggestions for preparing and presenting drinks with professional-looking garnishes.

Wineries across the globe now regularly engage leading architects to create extraordinary, original constructions that complement the winemaking and tasting experiences. In Europe, world-renowned studios have rejuvenated winery and cellar-door architecture for some of the biggest names in the wine industry. Among almost 1,000 cellar doors situated across the many wine regions in Australia, the 40 projects featured in this book each demonstrate a uniqueness in their approach to their design visions, and serve to inform and illustrate the exciting new direction in Australian winery architecture. This book delves into how each wine destination and wine-tasting experience has been enhanced, where winemakers, owners, architects and designers provide personal insights, perspectives and individual stories. Find out what inspired their designs and how they worked together to create and celebrate the collaboration of wine and design.

Never before has there been a book focusing on the theme of tea as it relates to both the fine and decorative arts. With over 330 beautiful color images, this book explores the history of tea with special attention to the impact its popularity has had on the development of porcelain, furniture, silver, and the other decorative objects employed in serving tea. Here are teapots, cups and saucers, kettle stands, tea caddies, silverware, and more, inspired both by the expense of the tea itself and the various social significances surrounding its consumption. The valued place of tea in society at all levels has also created a subject for the fine arts. From maritime paintings, to portraiture and still lifes, artists have captured the romance of tea through the works shown in this book. Images from top dealers, galleries, and collectors, representing some of the highest quality tea ware created, illustrate the fascinating and well researched text to please readers around the world.

A fascinating exploration of beer, ancient and contemporary, and its role in shaping human society Beer is and has always been more than an intoxicating beverage. Ancient beer produced in the Near East, Asia, Africa, Europe, and the Americas was a food that had a remarkable role in shaping the development of agriculture and some of the earliest state-level societies. Its invention 13,000 years ago was one of the fundamental motivations for the domestication of grains around the world. In early states, the control over the technological knowledge and resources to produce beer contributed to social hierarchies. Beer even likely provided the capital to motivate laborers to construct the ancient pyramids and other large-scale public works. The fermentation of beer also provided a healthy and safe alternative to the contaminated drinking water in early states and it continues to do so among rural Indigenous populations today. Beer is a social lubricant that brings people together and, in many Indigenous societies both past and present, is a gift connecting people to their ancestors. The same innovations pioneered by ancient brewers are transforming the types of ingredients and flavors produced by the global craft beer industry. In Beer, archaeologist John W. Arthur takes readers on an exciting global journey to explore the origins, development, and recipes of ancient beer. This unique book focuses on past and present non-industrial beers, highlighting their significance in peoples' lives through four themes: innovating new technologies, ensuring health and well-being, building economic and political statuses, and imbuing life with ritual and religious connections. As this book amply illustrates, beer has shaped our world in remarkable ways for the past 13,000 years.

Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics

Examining evidence from Greek and Latin authors from 700 BC to AD 900, the book demonstrates the important technological as well as ideological contributions the Europeans made to beer throughout the ages.

The study is supported by textual and archaeological evidence and gives a fresh and fascinating insight into an aspect of ancient life that has fed through to modern society and which stands today as one of the world's most popular beverages.

Students of ancient history, classical studies and the history of food and drink will find this an useful and enjoyable read.

All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers. To make the very best cider-whether for yourself, your family, and friends or for market-you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders. The New Cider Maker's Handbook is divided into five parts containing: An accessible overview of the cider making process for beginners; Recommendations for selecting and growing cider-appropriate apples; Information on juice-extraction equipment and directions on how to build your own grater mill and cider press; A discussion of the most important components of apple juice and how these may influence the quality of the cider; An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider. This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making. A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a "no-compromise" approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP). Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

What's the difference between brut and extra dry? Is Vintage Champagne worth the extra money? How good are Champagne-style sparkling wines from California? If you find shopping for Champagne a challenge, try the fun, friendly, pretense-free guide Champagne For Dummies and find out just how easy it is to select the perfect bottle of bubbly.

Discover how to

• Appreciate various Champagne styles
• Store and serve Champagnes
• Pair Champagne with food
• Evaluate sparkling wines from the United States and other countries

Celebrate the new millennium with the crisp, classic, delicate elegance of Champagne For Dummies!

A tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. For centuries, France has long been the world's greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine's character is the soil in which its grapes are grown. Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter scientist Charles Frankel. In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. The book's twelve chapters each focus in-depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhone valley, and Bordeaux, to explore the full meaning of terroir. In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each chateau in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon. Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards. Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts-revealing which kings, poets, and philosophers liked which wines best-while offering travel tips and itineraries for visiting the wineries today.