The Gin Drinker's Year is a celebration of all things gin and is packed with cocktails, food and gin-fusion recipes. With everything from 150 gin cocktails and gin-infusions, plus 30 delectable gin-spiked food recipes such as Penne alla Gin or Minty G&T Lollies, to heartfelt tributes to Snoop Dogg's 'Gin and Juice', the sozzled wit and wisdom of renowned gin soak Dorothy Parker and the rules of Gin Pong and Ten-Gin Bowling, there's an entry for every day of the year. You'll also discover fascinating snippets of gin-eral knowledge such as the history of vermouth, the Christmas gift that the beefeaters of the Tower of London are given every year, and why you most definitely should be celebrating National Gingerbread Day. So let the festivities be-gin. This is every gin lover's handbook to the best year ever. Highlights include: January - New Year's resolutions, Burns Night, Al Capone and a celeriac gin-fusion. February - Spin the Bottle, National Toast Day, Pancake Day and the Leap Day Cocktail. March - Gin Snap, White Day, St Patrick's Day, Earl Grey and some rather questionable poetry. April - Shakespeare's birthday, National Raisin Day and a Great Gatsby inspired Gin Rickey. May - Dick Bradsell's birthday, a Delft Donkey, a little opera and International Tea Day. June - Strawberry Fields, World Gin Day, Father's Day, a load of cobblers and floral foraging. July - Independence Day, genever, National Pi a Colada Day and garden games. August - Lychees, Dorothy Parker, Ogden Nash, World Oyster Day and Dubonnet. September - Hedgerows, Florida, International Talk Like a Pirate Day and directions to Park Lane October -International Gin & Tonic Day, the Beer Flood, spooky concoctions and Sake. November -Albert Camus, National Espresso Day and the anniversary of Casablanca. December - Humphrey Bogart's birthday, Roald Amundsen, Gin Pong and fizzy bubbles.

Nashville Cocktails is an elegant collection of over 100 recipes inspired by Music City.

These signature drink recipes from Nashville hotspots pay homage to this lively city. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you're just visiting or entertaining at home. From honky-tonks to cozy speakeasies,locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With the best signature creations by prominent mixologists in the area, this book offers a detailed rundown of the best locations Nashville has to offer. Within the gorgeous, die-cut covers, you'll find:

• More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions
• Interviews with the city’s trendsetting bartenders and mixologists
• Bartending tips and techniques from the experts
• Food and drink hotspots across the city
• And much more!

Discover the incredible uses of 40 home-grown and foraged ingredients for making a variety of original brew-it-yourself recipes. You will learn how to grow, find, harvest, dry, and store ingredients including berries, roots, seeds, leaves, and flowers--plus the profile of each: history, health benefits, parts of the plant to use, and how to brew singly. The 30 recipes are for complex blends and specialty drinks such as detox teas, class night-time brews, Moroccan mint, Korean barley tea, bubble tea, and even dandelion coffee. Step-by-step detailed instructions are given for each recipe. There is also a "best of the rest" section with more unique ingredients that can be added to your brews, such as ginger, cinnamon, pomegranate, and orange. Enjoy the satisfaction and health benefits of brewing your own natural teas!

What better way to learn about wine than to taste it?

Hailed by Jerry Shriver in "USA Today" as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in "How to Taste" a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it.

Written in Robinson's trademark accessible style, the new "How to Taste" features thoroughly updated vintages and producers as well as up-and-coming wine regions and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's lessons are separated into complementary portions of theory and practice to help you both learn and taste your way to wine expertise.

One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of your wine and food, and then about specific grapes and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular grape varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, organize your own wine tastings, and pair wines with specific foods.

From the armchair to the wine shop and back to the table, "How to Taste" will transform anyone on any level into a confident connoisseur who can leave faltering sips behind and have fun along the way.

Take a swig of the Wild, Wild West with 60 historically inspired cattle kingdom cocktails.

Based on trail life after the Civil War, the cow towns at the time, and on the drinks enjoyed there, Cowboy Cocktails gives you a true taste of the cowboy lifestyle. With charming sidebars throughout, learn some surprising history about cowboys and their experiences in the Wild West like:

• Free Lunch – During the cowboy era, American saloons offered “free lunch,” or small bites served gratis alongside drink orders. A typical free lunch included smoked oysters, crackers with Limburger cheese, rye bread, and sardines. If you want to recreate a free lunch and make it a feast, add salted peanuts, sauerkraut, cold cuts, pretzels, and dill pickles. Crafty saloon owners knew that such salty offerings not only kept customers around longer but kept them thirsty for more.
• Chili Powder – German immigrant William Gebhardt first pulverized dried chile peppers by using a meat grinder in the 1890s. The powder was popularized along the Wells Fargo stagecoach line in Texas and became a boon to home cooks and chuck wagon chefs alike. The powder also helped popularize chili as a recognizable dish across the US.

• Dead Man’s Hand – bourbon whiskey, agave nectar, spicy bitters, Peychaud’s bitters; fun fact: named for the cards Wild Bill Hickok was holding when he was shot, now called the “dead man’s hand” (two black aces and two black eights)
• Watermelon Ranch Water – blanco tequila, lime juice, fresh watermelon juice, Topo Chico (or club soda); fun fact: “ranch water” is the name for the combination of tequila, lime juice, and sparkling water
• Madame Mustache – mezcal, agave nectar, Angostura bitters, beer; fun fact: named for Eleanor Dumont, who operated a series of gambling dens across the western frontier (and, yes, also had a mustache)
• I’m Your Huckleberry – bourbon whiskey, huckleberry syrup, lemon juice, Angostura bitters; fun fact: named for a real quote said by Doc Holliday, but made famous by Val Kilmer’s delivery of the line in the 1993 movie Tombstone
• Tombstone Tonsil Painter – rye whiskey, Tawny Port, Benedictine, Angostura bitters; fun fact: “tonsil paint,” or “tonsil varnish,” was a cowboy nickname for whiskey

World Bottled Beers is compiled by multi-award-winning beer writer Adrian Tierney-Jones, general editor of the bestselling 1001 Beers to Try Before You Die and author of several other books about beer. He is Secretary of the British Guild of Beer Writers and travels regularly to many different countries as a beer judge, writing and tasting as he goes. This carefully researched collection is a must-have for anyone seeking to taste the best beers from around the world. Easily accessible, these beers represent all the major beer styles, from bitters and stouts to pale ales and IPAs, lagered beers such as pilsener and wheat beer to Belgian lambics and trappist beers. From the light and refreshing Adnams Broad Side to the whisky-tinged Harviestoun Ola Dubh in the UK to US classics such as Sierra Nevada Bigfoot and knock-your-socks-off highly hopped Bear Republic Racer 5 IPA, discover a beer world that is rich in flavour and diversity. If you' ve never tried a Belgian trappist ale, then Westmalle Triple will tickle your taste buds, or for summer thirst quenching, take a sip of Camden US Hells or German Schneider Weisse. Whatever your palate, this book provides a pleasing beer to discover and enjoy, for any occasion.

2020 JAMES BEARD AWARD WINNER JANCIS ROBINSON - 2020 JAMES BEARD COOKBOOK HALL OF FAME HONOREE "The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter A major new edition of this landmark wine book that has sold 4.7 million copies worldwide. Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without. "The World Atlas of Wine is the single most important reference book on the shelf of any wine student." - Eric Asimov, New York Times "Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge." - Edward Deitch, NBC/today.com "The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved." - Dave McIntyre, Washington Post A "masterwork" and a "must-have" - Food & Wine Winner Andre Simon Award Best Drinks Book of 2019 Shortlisted for the Louis Roederer Wine Book of the Year 2020

A beautiful, fuss-free collection of infographic recipes for the world's best-loved cocktails.

Choose a recipe to suit your level of cocktail confidence – from Americano to Zombie via Cuba Libre and Negroni. While you're mixing, read about the origins of each drink and learn a fun fact. You'll impress your friends, quench your thirst and up your cocktail game in no time.

For cocktail novices and serious home bartenders, this is the ultimate, beautifully illustrated companion.

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.

"Is this the most important book ever written on psychedelic mixed drinks? Almost certainly. High Cocktails is written with academic rigour, caution, expert insight and the mixological mastery of some of the very best bartenders and chefs in the world, all packaged in a gorgeously photographed book fit for every coffee table. Whether or not you know your kratom from your kanna, or your blue lotus from your ayahuasca, this is the book for you: it is quite simply the future of drinking." - Philip Duff, award-winning, head of spirits & cocktail engagement and education with Liquid Solutions, Chief Genever Officer for Old Duff Genever High Cocktails is the first book to bring together 20 alcohol-free psychoactive cocktail recipes, developed by chefs Noah Tucker and Anthony Joseph, in collaboration with four of the world's top mixologists. Featuring exclusive research into some of the world's most interesting psychoactive plants and the alchemy involved in making cocktails with these ingredients. A team of media makers, in collaboration with chefs Noah and Tony, started a project called High Cuisine a few years ago, where chefs cook with legal, mind-altering herbs such as weed, truffles and kratom. This led to the cookbook of the same name and a TV series. Now in collaboration with The Bulldog, the landmark coffee shop in Amsterdam, a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!

Sugar and spice and all things nice. Levi's latest collection of recipes is all about indulgence. From luscious cakes and bakes, to creamy puds, from cool ice-creams to wicked cocktails, this is food to share and make everyone feel good. What does sweet mean to you? It could be those sweet moments by yourself, watching TV and getting out the popcorn or having a nice chunk of cake or a chocolate bar. Or it could be a celebration. Your birthday's arrived - and that means it's everybody's birthday. From Almond Cake with Lime and Cardamom Syrup or Salted Caramel Cheesecake to Pears in Ginger Syrup and Mango Bellini, the recipes here are about celebrating and sharing, getting together and enjoying the moment with great food.

Save water: Drink Prosecco

Who doesn't love a chilled glass of Prosecco? Champagne's younger, more affordable Italian cousin is a light, dry sparkling wine, perfect for every occasion. From a summer tipple to a tasty cocktail, dinner accompaniment or festive fizz, you just can't beat it. And as global
sales would indicate, Prosecco is the new black.

Bubbling with Prosecco-infused wit and wisdom, and mixed with recipes for some of Italy's most iconic Prosecco cocktails - the Spritz, Rossini, Mimosa - The Little Book of Prosecco is a sparkling celebration of one of the world's best-loved wines that will have you
reaching for a bottle and popping that cork in no time.

Prosecco has only 90 calories per glass - that's less than a banana!

THE PERFECT CHRISTMAS PRESENT FOR THE WINE LOVER IN YOUR LIFE - DAILY EXPRESS --- The ultimate go-to guide for which wine to drink with dinner, lunch, or just because. From sofa suppers and comfort food to celebration meals and festive feasts, Victoria Moore helps you choose the wine that will taste most delicious with whatever you're eating. Based on the bestselling The Wine Dine Dictionary, this new guide also includes Moore's favourite at-home recipes, portraits of the top twelve best-loved grapes, plus quick-look lists for perfect pairings.

Mix up a taste of the City by the Bay and experience San Francisco without ever leaving home! Eating and drinking are always the topics of the day in this city that is unlike any other. With San Francisco Cocktails, you will be transported to the biggest small-town city in America. Inside, you will find: - Easy-to-follow recipes sure to be crowd pleasers - Cocktail basics for your home bar, including glassware, tools, and spirits - Chapters dedicated to your favorite San Francisco neighborhoods - Profiles on some of the most recognizable bars in San Francisco along with the cocktail recipes that make them stand out - Interviews with local bartenders - Gorgeous, full-color photography gives you a taste of each cocktail long before you mix them up yourself - A list of songs and movies that will help you truly grasp the San Francisco experience No matter where you find yourself, San Francisco Cocktails is the perfect gift for cocktail lovers everywhere. This is the perfect guide for drinking like a true San Franciscan.

In 1300, women brewed and sold most of the ale drunk in England, but by 1600 the industry was largely controlled by men. Ale, Beer and Brewsters investigates this change, asking how, when, and why brewing ceased to be a woman's trade and became a trade of men. In doing so, Bennett sheds new light on a central problem in women's history: the effects of early capitalism on the status of women's work.

Learn the secrets of food and wine pairing based on your individual tastes. We all taste, but what are we tasting? Knowing what actually goes into How we as individuals taste assists the reader in developing his or her own individual palette. Different than reading reviews for food and wine pairing, the book shows the secrets of individual wines and how they relate to the foods we eat. Covering the most common international and regional wines the reader gets to do ""homework"" assignments that match individual wines with recipes and variations so the reader learns how he or she tastes as an individual. Your own individual class in food and wine pairings!

New Zealand's wine came to the world's attention in the late 1980's with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has increasingly gained an international reputation as a producer of quality, boutique wines. This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing specifically on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place (identity) from multi-disciplinary perspectives to offer insight into the impacts of wine production and consumption. By linking the study of wine to broadly constructed social, cultural, historical and transnational processes the book contributes to contemporary debates on the "life of commodities", "social class" and "place and people". Throughout comparisons are made to other internationally recognized wine regions such as Bordeaux and Burgundy. This title furthers the understanding of the social/cultural context of wine production and consumption in this region and will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.

In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products - whether wine or wine tourism - from their competitors, by focusing on cultural and geographical attributes that contribute to the image and experience. In essence, marketing wine and wine regions has become increasingly about telling stories - engaging and provocative stories which engage consumers and tourists and translate into sales. This timely book examines this phenomena and how it is leading to changes in the wine and tourism industries for the first time. It takes a global approach, drawing on research studies from around the world including old and new world wine regions. The volume is divided into three parts. The first - branding - investigates cases where established regions have sought to strengthen their brands or newer regions are striving to create effective emerging brands. The second - heritage - considers cases where there are strong linkages between cultural heritage and wine marketing. The third section - terroir - explores how a 'sense of place' is inherent in winescapes and regional identities and is increasingly being used as a distinctive selling proposition. This significant volume showcasing the connections between place, identity, variety and wine will be valuable reading for students, researchers and academics interested in tourism, marketing and wine studies.

WINNER 'BEST BRANDY & COGNAC BOOK UK' IN GOURMAND WORLD COOKBOOK AWARDS. This superb little book contains a selection of 50 brandy recipes, from best-loved blends such as Memphis Belle, Strawberry Daiquiri and Sidecar to trendy new mixes such as Sundowner, Stinger and Dizzy Dame. The book's introduction outlines the history of brandy and its increasing popularity amongst cocktail connoisseurs, and describes the different types of brandy, from the finest Cognac and Armagnac from France, to the Spanish Brandy de Jerez, the Greek Metaxa and the Latin American Pisco. There are guidelines on how to serve brandy, 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, and making fruit twists, as well as professional bartending tips. The recipes explain the cocktail's history, include anecdotes, and give expert tips on how to prepare and serve the finished drink. From the classic Brandy Alexander and Lake Como to Apple Sour, Brandy Melba, Savoy Hotel and The Last Goodbye; 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 brandy in a myriad of ways.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 41st year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This new edition also contains a colour supplement on Syrah and Garnacha grapes.