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Cote d'Or may be small in size but its influence is huge and its reputation alone can strike terror into the heart of even the most seasoned wine professionals. Cote d'Or is located in the very heart of Burgundy and stretches for a narrow 35-mile band. It's on this terroir that some of the world's best known wines are produced. There are two main sections. Cote de Nuits, named after the village of Nuits-Saint-Georges, is a mere one mile by 12 miles but it's home to 24 Grand Cru vineyards and some of the world's most expensive vineyard real estate. This is the northernmost region, starting just south of Dijon and running to Courgoloin, a few kilometres south of Nuits-Saint-Georges and it grows mainly Pinot Noir and other red grapes. It is responsible for some of the great names of French wine, Gevrey-Chambertin, Nuits-Saint-Georges and Beaune itself. The second part, the southerly Cote de Beaune, is well-known for its whites but actually grows both Chardonnay and red grapes. One of the most famous villages in the Cote de Beaune is Pommard, known for its heavy, full-bodied reds. It's an intimidating terroir but Raymond Blake's companionable Cote d'Or demystifies it. There is hardly another wine region where knowledge of the back-story is so critical to understanding the wine, for it is impossible to understand burgundy without reference to the place it comes from and the people who make it. In Cote d'Or Blake transports the reader to the heart of Burgundy, telling the whole story and painting a complete picture of life there: the history, the culture, the people, the place, the geography and the climate.
This is the definitive reference guide to alcohol-based drinks. It features a tour of the world's great wine regions, from Bordeaux to Rioja, and from South Africa's Cape to Australia's Barossa Valley, and the wines they produce. It is an authoritative guide to brewing and drinking beer, with notes on the strength and taste of popular brews. It is a definitive directory of spirits, liqueurs, fortified wines and mixers, plus instructions for making perfect cocktails such as a Singapore Sling, Margarita and Dry Martini. This accessible reference guide provides all the facts you need to enjoy classic drinks to the full. The book contains a review of the best wines of the world, with advice on what to look for when tasting a wine, and suggestions for choosing wines to serve with food. It then explores the history and production of beer, with lively descriptions of all the main types, such as bitter, brown ale, lager and stout. Finally, the book looks at spirits, liqueurs and fortified wines, including gin, vodka, whisky, Cointreau, Southern Comfort, Marsala, sherry, port and vermouth. Combining informative text with over 1500 glorious photographs, this is an essential guide to alcoholic drinks.
A stylish giftbook exploring the traditional origins and modern trends of whiskey, with 25 food and cocktail recipes. The Little Book of Whiskey is a boozy gift book in the vein of The Little Pink Book of Rose, Prosecco Made Me Do It, Gin Made Me Do It, and Tequila Made Me Do It. It's a broad, fun overview of a classic spirit that's experienced renewed popularity-making it a great gift for anyone interested in whiskey. The Little Book of Whiskey includes the drink's origins and history, how it's made, its different variations, how to drink it, contemporary trends, food and drink recipes, and hospitality tips.
Leading nutritionist Daniella Chace takes the guesswork out of what to blend with 365 recipes-yes, one for each day of the year-organized with the busy person in mind. Grouped in weekly installments by season with corresponding shopping lists, this book will appeal to readers who want to lose weight, increase energy, reduce bloat, and feel great, but need a straightforward, step-by-step plan to put them on track. Less thinking about the ingredients, more enjoying the result. Each recipe introduces a weight-loss concept, such as adding probiotic supplements and cultured foods; increasing phytochemicals found in greens and berries; boosting spices that reduce inflammation; hydrating with electrolytes; stocking up on frozen berries and dry goods; and adding protein such as hemp, chia, or protein supplement powders to increase satiation. Fans of the program keep on drinking Chase's smoothies year after year!
Newcastle-under-Lyme manages to combine a rich and often dramatic history with a vibrant contemporary feel. You'll find no better illustration of this coming together of the old and the new than in the town's diverse variety of pubs. From hostelries of genuine antiquity through to battered old backstreet boozers, and from cutting-edge brewpubs to craft-beer bars, this Staffordshire market town really does offer something for everyone. People have been enjoying the hospitality offered by Newcastle's many watering holes since the days when the town was a major producer of clay smoking pipes. Today, that reputation continues as a teeming mix of locals, students and tourists look to quench their thirst. From bustling alehouses that maintain a live music scene through to traditional taverns offering a more sedate atmosphere redolent of a seemingly bygone age, this book will guide you through the town's pub landscape.
Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together. In The Curious Bartender, Tristan Stephenson explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe 'air' or an Insta-age Rob Roy with the 'age' on the side. Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.
Whether you prefer the clean and classic, or want to try something new, this book is full of serving suggestions to tempt your tastebuds! So grab the lime and tonic for this gin-tastic celebration of inspired infusions and brilliant botanicals.
Few if any alcoholic drinks have the dramatic and multi-faceted history of gin. In this fascinating new instalment of the British Library's pocket philosophies, gin is explored through its origins in Holland, where it was popularised by William of Orange; its roots in medicine; its capacity to provide an albeit destructive escapism during the Gin Craze; its influence on language - responsible for the coining of 'dutch courage'; and its current status as a popular social beverage and a pastime for those keen to experiment with flavouring their own gins. The Philosophy of Gin covers the historic transformation of the beverage, ideal flavour pairings for the gin connoisseur, and how a spirit once given a wide berth by the middle and upper classes now attracts such a large proportion of the British public to choose gin as their tipple of choice.
Ever since it was founded in 1845, the Fratelli Branca Distillerie company has maintained a solid foothold in both domestic and international markets. Its unmistakable, bitter-tasting liqueur quickly became legendary with its combination of herbs and roots sourced from all over the world. The pioneering secret recipe, which is left to brew in oak barrels for over a year, soon made history under the name Fernet-Branca. Today the company continues to have its base in Milan, but exports its entire range worldwide thanks to a string of winning advertising campaigns, some of which have entered design and poster history in over a century of creative publicity. This book covers 170 years of the company's life through a richly illustrated historical account that documents the continued rise of the brand, and includes many of the more successful advertising campaigns, offering a handsome collector's album of historical coverage and archive material, including reproductions of poster-art and sketches from the 1960s and 1980s.
In this new small-format edition of Tristan Stephenson's original best-selling book, he explains the origins of the cocktail and showcases classic drinks alongside his own ingenious reinventions. A true master of his craft, in this book bartender, restaurateur, spirit consultant, brand owner and drinks author Tristan explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe 'air' or an Insta-age Rob Roy with the 'age' on the side. Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.
Get your goth on with 60+ recipes from Beetle House restaurant, where "every day is Halloween" and guests indulge in a deadly delicious menu inspired by the works of Tim Burton and all things dark and lovely. If you delight in ghoulish frights and movies like The Nightmare Before Christmas, Beetlejuice, and The Evil Dead; then you'll love the official cookbook of Beetle House, the Halloween-inspired restaurant with locations in New York and Los Angeles. The Nightmare Before Dinner features more than 60 gothically delicious recipes from chef-owner Zach Neil. Indulge in the Edward Burger Hands, a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado. You'll also learn to make an array of spooky craft cocktails, from the Coco Skellington to the Beetle's Juice. Plus if you're vegan or vegetarian, The Nightmare Before Dinner has your spooky side covered, too-it offers a vegan alternative or ingredient swap for each and every recipe in the book! Throw your own goth-themed party! A bonus section provides inspiration for table settings, decorations, and foods to serve at your holiday or screening party. This is the perfect cookbook for the Tim Burton movie buff, Halloween enthusiast, or goth in your life.
From the celebrated Cuban bar Cienfuegos, owned by the co-owner of the award-winning Death & Co., dubbed America's Best Cocktail Bar, comes this spirited collection of 100 recipes that celebrate Cuba's rich cocktail history and culture. Featuring classics as well as modern craft concoctions, Cuban Cocktails offers more than just a gathering of recipes. It captures the tropical elegance and unfiltered energy of old Cuba, brimming with beautiful, evocative images of the drinks and the places where they came to life. Sidebars shed fascinating light on the country's legendary bars and nightclubs and the famous bartenders and entrepreneurs who ran them, while quotes and fun facts give a tantalizing taste of the once-forbidden Caribbean island.
**Finalist in the 2019 Goodreads Choice Awards** For fans of Jane Austen, Mark Twain, Agatha Christie, Robert Louis Stevenson, William Shakespeare, Charles Dickens, and more, a literary-inspired cookbook for voracious readers and tea lovers everywhere Tea and books: the perfect pairing. There's nothing quite like sitting down to a good book on a lovely afternoon with a steaming cup of tea beside you, as you fall down the rabbit hole into the imaginative worlds of Alice in Wonderland, The Hobbit, and The Chronicles of Narnia. Fire up your literary fancies and nibble your way through delicate sweets and savories with A Literary Tea Party, which brings food from classic books to life with a teatime twist. Featuring fifty-five perfectly portioned recipes for an afternoon getaway, including custom homemade tea blends and beverages, you will have everything you need to plan an elaborate tea party. Cook up and enjoy: Turkish Delight while sipping on the White Witch's Hot Chocolate from The Chronicles of Narnia Drink Me Tea with the Queen of Hearts's Painted Rose Cupcakes from Alice in Wonderland Eeyore's "Hipy Bthuthday" Cake with Hundred Acre Hot Chocolate from Winnie the Pooh Hannah's Sweet Potato Bacon Pastries and Jo's Gingerbread from Little Women Tom Sawyer's Whitewashed Jelly Doughnuts from Tom Sawyer And more! Come relax with Sherlock Holmes, Long John Silver, Winnie-the Pooh, Bilbo Baggins, Ebeneezer Scrooge, and more. Accompanied with photographs and book quotes, these recipes, inspired by the great works of literature, will complement any good book for teatime reading and eating.
It used to be the easiest way in the wine world to get a laugh – start extolling the virtues of English wine. Oh, how they would chortle! And they had a point. Until the 1990s hardly any English wine was more than a curiosity to be drunk if you had no other choice. The old-fashioned view of English wine is that of a cottage industry made up of amateurs struggling with the mud and the drizzle. The modern view is of a country amazingly blessed with vast tracts of soil suitable for viticulture, much of it almost indistinguishable from the chalky slopes of Champagne and Chablis, and of a country taking full advantage of the vagaries of climate change to ripen Chardonnay and Pinot Noir to levels perfect for sparkling wine, and increasingly excellent still wines. And it wouldn’t be far off the mark to say that England is now the newest of the New World, New Wave wine countries.
The 1990s brought several pioneering sparkling wine producers to the fore – led by Nyetimber and Breaky Bottom and suddenly England has found its wine vocation. Oz has long been a champion of English wines and this book helps you find the best wines, from fizz, whites, some impressive reds and even dessert and orange wines.
One of the great pleasures of wine is to drink it where it is grown and made. Both wine handbook and armchair companion, English Wine is an essential book for all lovers of wine. The opportunity to meet growers, winemakers and winery owners is what draws people to visit wineries and ‘have an experience in the vineyard’.
Learn how to make exquisite home-grown cocktails with this winner of the Best Debut Drink Book prize at the Fortnum & Mason Food & Drink Awards. Lottie Muir is the creator of the Midnight Apothecary pop-up cocktail bar, set in a roof garden in the heart of London, where she also grows many of the ingredients for her mixes. Moving from flowerbed to bar, she rustles up seasonal plant-powered cocktails, made with the harvest from her garden and from foraging trips. Starting with The Cocktail Cabinet, Lottie explains both gardening and cocktail-making basics. She tells you what botanicals you will need year-round, including edible flowers, and gives tips on getting the best from your growing space, as well as advice on foraging beyond your back garden. She also introduces you to basic equipment and techniques for making infusions and syrups as well as cocktails, and suggests garnishes. Then, in The Cocktail Elements, discover how to make a wide range of infusions, syrups, liqueurs and bitters to use in the recipes for Garden Cocktails, Foraged Cocktails, and Mocktails and Restorative Cocktails. With delicious drinks such as the gorgeous Gorse Collins, Wild Cherry Rye Manhattan and a Lavender Bee's Knees, you will appreciate the flavours of the garden and the wild, with the kick of a cocktail.
The head of Italy's "first family" of winemaking reflects on the Antinoris' six-hundred-year legacy and a life of good food and drink in the hills of Tuscany. If you know wine, you know the name Antinori. Since 1385, this noble Florentine family has produced some of Italy's finest wines. The Hills of Chianti tells the story of the Antinoris and the Tuscany they call home, through seven iconic bottles that define their legacy. From the Tignanello that ushered in the era of Super Tuscans to limited-edition vintages, these wines embody a way of life and will excite oenophile readers and lovers of Italy alike. In this family memoir Piero Antinori reveals the passion, tradition, and love of craft that have driven twenty-seven generations of vintners: from the first ancestor who signed up to the winemakers guild in the fourteenth century to Antinori's own three daughters, poised to carry this most celebrated family of artisans into the future. But The Hills of Chianti is about much more than wine. At its heart the Antinori story is about "Tuscan-ness": a connection to the land, an appreciation for good food and drink, and the quintessentially Italian love of hospitality that make this one of the world's most inspiring and memorable destinations.
Madeira wine is currently experiencing a renaissance. It is a wine that behaves like almost no other. Heat and air, the sworn enemies of most wines and winemakers, conspire to turn madeira into one of the most enthralling of the world's wines as well as the most resilient. Madeira wines from the nineteenth and even the eighteenth centuries still retain an ethereal, youthful gloss. Once the cork is removed, the wine comes to no harm, even if the bottle is left open and on ullage for months on end. If ever there was a wine to take to a desert island, this is it. Although Madeira was only discovered in the fifteenth century, the island and the wine trade have a long and involved history. After a short historical introduction Madeira: The islands and their wines rounds on the present: the physical character of the archipelago, the state of the vines and vineyards and the way in which the wines are made. A guide to the current producers follows along with a detailed appraisal of their range of wines. There is also a chapter for collectors of older wines, many from shippers that no longer exist but whose names live on in bottles of wine that are still found in cellars all over the world. Wines dating as far back as the eighteenth century are featured in the book, along with quality appraisals. Madeira is without doubt one of the most difficult wines to describe but it is certainly the most uplifting. There is a short section on the language of tasting madeira as well as information on buying, keeping and serving the wines. The book concludes with a travel guide for anyone visiting the islands. This unique book on the islands and their wines explains what it is that makes madeira so special. Madeira: The islands and their wines was shortlisted for the Andre Simon Food and Drink Awards 2015.
Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified). Only recently have wines begun to be defined by how their grapes have been grown and the wine made, with a clear distinction between modern `chemical' wine-growing on one hand, and the chemical-free organic or natural approach on the other. Now the world's most respected wine producers, from Bordeaux to the Barossa, from Chablis to California, increasingly see biodynamics as the method of choice for blue-chip wine-making. Biodynamic wine explains concisely and clearly the theory behind biodynamics, how biodynamics differs from organics, and how the world's wine-makers - from high-end Bordeaux chateaux to under-the-radar family estates - use biodynamics in practice, often with significant and captivating variations according to wine style, local terroir, weather and even lunar cycles. Biodynamic wine is a comprehensive and entertaining guide to the most argued-about green wine-making phenomenon of recent years. It is both an ideal how-to manual for growers and a captivating guide for wine professionals and wine lovers alike.
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