Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history how wine acquired its social cachet, how vintners discovered the twin importance of place and grape, and how a basic need evolved into a realm of choice.

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Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers - amphorae, wooden barrels and glass bottles. Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California's Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers. This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author's own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.

Can you name America's oldest brewery? If visions of outsized draft horses plod to mind, you're way off. Instead, head for the mountains - of northeastern Pennsylvania. In 1829, in Pottsville, German immigrant D.G. Yuengling set up shop to slake the thirst of immigrants flocking to the region's booming anthracite coalfields. Five generations have steered the family-owned brewery through fires, temperance, depressions, Prohibition, and the whims of changing tastes; outlasted hundreds of local competitors; and turned Yuengling from a regional name into a national institution. For 175 years, the hard-working, hands-on approach of Yuengling has kept it going, and growing, while thousands of other brands vanished into history's recycling bin.Kick back, relax, and crack open a cool history of Yuengling and Son, Inc., America's oldest brewery. It begins with the brewery's founding in 1829 by German immigrant D.G. Yuengling, who saw an opportunity in the region's growing, beer-loving immigrant population. Subsequent chapters follow the brewery into the age of bottled beer and advertising; through the dark days of Prohibition; the age of consolidation, when a few big names swallowed up or buried most regional brews; and into the age of microbrews, when consumers turned away from bland brands in search of a beer with character, leading to Yuengling's resurgence on the national scene. An epilogue gauges the company's current status and immediate future, and a chronology lists key events in the brewery's existence. Notes and copious illustrations supplement this history, which also includes a list of reference works, and an index.

A delightful history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineering America at midcentury was a nation on the move, taking to wings and wheels along the new interstate highways and in passenger jets that soared to thirty thousand feet. Anxieties rippled, but this new Atomic Age promised cheap power and future wonders, while the hallmark of the era was the pleasure of an evening imbibing cocktails in mixed company, a middle-class idea of sophisticated leisure. This new age, stretching from the post-World War II baby boom years through the presidency of General Dwight Eisenhower into the increasingly volatile mid-1960s, promised affordable homes for those who had never dreamed of owning property and an array of gleaming appliances to fill them. For many, this was America at its best-innovation, style, and the freedom to enjoy oneself-and the spirit of this time is reflected in the whimsical cocktails that rose to prominence: tiki drinks, Moscow mules, Sea Breezes, Pina Coladas, Pink Squirrels, and Sloe Gin Fizzes. Of course, not everyone was invited to the party. Though the drinks were getting sweeter, the racial divide was getting more bitter-Black Americans in search of a drink, entertainment, or a hotel room had to depend on the Green Book for advice on places where they would be welcome and safe. And the Cold War and Space Race proceeded ominously throughout this period, as technological advances alternately thrilled and terrified. The third installment in Cecelia Tichi's tour of the cocktails enjoyed in various historical eras, Midcentury Cocktails brings a time of limitless possibilities to life though the cocktails created, named, and consumed.

Home brewing and wine-making is fun, easy and hugely satisfying. If you garden or forage, can follow a recipe or make jam, and you enjoy a drink, this is the book for you. Andy's no-nonsense, easy-to-follow guide will enable the beginner and inspire the expert with over 100 recipes including beer made from hops and but also yarrow, mugwort, elder and other foraged plants, great tasting wines from fruit, vegetables and the hedgerows, cider and perry from apples and pears, cordials from the leaves of a range of trees, and teas and fizzy drinks from herbs and wayside flowers. - Discover the secret language of home brewing and drinks making. - Make cheap, wholesome drinks, to your preferred taste and strength in little time, with minimum fuss and no need for expensive equipment. - Turn your garden into a drinkers' paradise. - Find where and how to forage for success. - Impress your friends with the weird, wonderful and just plain tasty. Try Carrot Whisky, Sloe and Damson Rum, Parsnip Sherry, Elderberry and Blackberry Wine, Pumpkin Beer, Broom Tonic, Meadowsweet tea as well as classics such as Elderflower champagne, sloe gin, prison brew... Cheers!

This book is a fully updated amalgamation of two previously published titles - Growing Vines (1972) and Wines from your Vines (1974). It is concise, yet detailed, and covers all aspects from planting the vines through cropping and vinification to enjoying the final product. The quality of English wine is constantly improving and this book will help the amateur to produce high-quality wine from home-grown grapes providing the right varieties are used and the simple rules followed.

"Rich in history and admirable scholarship. . . . It's a fine grande champagne of a book, to be savored over and over."
-Patricia Wells, author of The Provence Cookbook
Called the "brandy of the gods" by Victor Hugo, Cognac is a universal symbol of refinement and quality. In the first comprehensive history of this celebrated drink, Kyle Jarrard charts Cognac's birth in the 1500s and its transformation into the world's most coveted brandy. Along the way, he reveals how Cognac distillers weathered vineyard die-offs, the German occupation, and other challenges over the years-and offers a fascinating behind-the-scenes look at Hennessy, Remy-Martin, Courvoisier, Martell, and other legendary brands.
For any Cognac lover, this fascinating book will make the perfect gift.
Kyle Jarrard (Paris, France) is a senior editor at the International Herald Tribune and author of the highly acclaimed novels Over There and Rolling the Bones.

Riesling, MA1/4ller-Thurgau, Cabernet-Sauvignon, Dornfelder - Wie unterscheiden sich die Weine eigentlich? Und was macht ihren geschmacklichen Charakter aus? Ed McCarthy und Mary Ewing-Mulligan nehmen die Leser in "Wein fA1/4r Dummies" mit auf die Reise durch die Welt des Weines. Sie erlAutern, welche Rebsorten es gibt, wie sie sich voneinander unterscheiden und wie Wein hergestellt wird. Sie stellen die verschiedenen Weinanbauregionen der Welt vor und erklAren, worauf man bei einer Weinprobe achten muss. AuA erdem beantworten die Autoren viele Fragen rund um den Wein: Wie wird Wein gelagert und serviert? Darf man einen Bordeaux zum Fisch oder einen Riesling zum Schweinebraten trinken? Worauf muss man beim Weinkauf achten und wie beschreibt man das Bukett eines Weines?

Learn what you need to know about wine-in a single evening
Though more and more Americans enjoy wine each year, many still feel intimidated by the subject. The image of the wine snob - swirling glass in hand, taking luxurious sniffs, and spouting obscure factoids about the vintage - persists, making the rest of us feel lost in a seemingly elite world.
In fact, anyone and everyone can appreciate wine. The Learning Annex Presents the Pleasure of Wine is a straightforward guide that squeezes a seminar's worth of information into a book and answers questions such as:
* What are the different types of wine?
* What kinds of wine come from France, Italy, North America, Australia and New Zealand, South Africa, and South America?
* How do I taste wine, and how do I pair wine with food?
* What are some fun ways to integrate wine into my life?

Full of sidebars and other special features, The Learning Annex Presents the Pleasure of Wine gives you the tools and knowledge you need to select, judge, and enj oy wine - and all in a single night's reading

A short course in wine appreciation that’s easy, practical, and fun

What’s the difference between a Chardonnay and a Sauvignon Blanc? Can you ever serve red wine with fish? In this fast, focused primer, wine experts Ian Blackburn and Allison Levine answer these and dozens of other basic wine questions, sharing their enthusiasm and giving people the know-how they need to stop worrying about wine and start enjoying it.

Ian Blackburn (Los Angeles, CA) has taught more than 10,000 people about wine through his courses and seminars. He is a consulting wine educator for Cordon Bleu California School of Culinary Arts and founder of the LearnAboutWine Web site.
Allison Levine (Los Angeles, CA) is the Director of Marketing, Public Relations, and Events for the LearnAboutWine Web site and also holds a position on the local board of the American Institute of Wine and Food.

The perfect stocking filler for lovers of Whisky. An excellent introduction to the world of Scotch whiskies. It includes the major Scotch whiskies and the distilleries that produce them. The book includes details of the very best of Scottish single malts and deluxe whiskies, covering Speyside (Cardhu, Glenfarclas, Glenfiddich) the Highlands and Islands (Blair Athol, Glenmorangie, Talisker), to Islay (Ardbeg, Laphroaig), the Lowlands (Auchentoshan, Glenkinchie) and Campbeltown (Glen Scotia). It is completely up-to-date, including new Scottish distilleries which have yet to bottle spirit or establish a core product. What's more, an introduction exploring the current whisky boom and how distilleries are coping with this surge in demand makes this attractive Little Book a great introduction for anyone looking to learn about whisky.

This book shows you how to make 65 fresh and natural juices for health, vitality and delicious drinking - with a fruit and vegetable guide and 400 photographs. It is a fabulous collection of 65 refreshing recipes for super healthy juices, vital veggie blends, extra exotic coolers and perfect party drinks. You can find the right juice for any occasion from simple Fresh Orange Squash and Ruby Red Lemonade to a Kiwi and Stem Ginger Spritzer and a Broccoli Booster. It offers a comprehensive introduction provides information on ingredients, their properties and health benefits, plus authoritative advice on vitamins and minerals. Cook's tips and variations occur throughout the book. Fresh, homemade juices are delicious, quick and easy to make as well as being packed full of nutrients. This book gives full instructions on how make 65 sensational mixes. A handy reference section gives practical information on juicing equipment, techniques and ingredients. This is followed by the recipe section where you can tempt your tastebuds with Watermelon and Star Anise Fizz and Thyme-Scented Plum Lush, get an instant detox with the Clean Sweep, or revitalize your energy levels with the Veggie Boost.Whether you want a tasty, instant health boost, a sweet treat or a refreshing thirst quencher, this essential guide has everything you need.

La Fee Verte (or "The Green Fairy") has intoxicated artists, poets, and writers ever since the late eighteenth century. Stories abound of absinthe's druglike sensations of mood lift and inspiration due to the presence of wormwood, its infamous "special" ingredient, which ultimately leads to delirium, homicidal mania, and death. Opening with the sensational 1905 Absinthe Murdres, Phil Baker offers a cultural history of absinthe, from its modest origins as an herbal tonic through its luxuriantly morbid heyday in the late nineteenth century. Chronicling a fascinatintly lurid cast of historical characters who often died young, the absinthe scrapbook includes Paul Verlaine, Arthur Rimbaud, Charles Baudelaire, Oscar Wilde, Ernest Dowson, Aleister Crowley, Arthur machen, August Strindberg, Alfred Jarry, Vincent van Gogh, Henri de Toulouse-Lautrec, Alphonse Allais, Ernest Hemingway, and Pablo Picasso. Along with discussing the rituals and modus operandi of absinthe drinking, Baker reveals the recently discovered pharmacology of how real absinthe actually works on the nervous system, and he tests the various real and fake absinthe products that are available overseas. Written with "seductive verve and gentle insight" (Times Literary Supplement), The Book of Absinthe is a witty, erudite primer to the world's most notorious drink.

Get your goth on with 60+ recipes from Beetle House restaurant, where guests indulge in a deadly delicious menu inspired by the works of Tim Burton and all things dark and curious. 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, including sauces and dips for the recently deceased, eerie appetizers, sinister sides, soups and salads for the living, macabre mains, devilish desserts, deadly drinks, and creepy cocktails. Knock out your family, friends, and guests with: Edward Burger Hands, inspired by Edward Scissorhands - a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado; with a pair of scissors shoved through it to keep it closed Silence of the Lamb Chops, inspired by Silence of the Lambs - a tasty lamb dish with a buttery mushroom and apple sauce, made gory with splashes of raspberry glaze Cheshire Mac and Cheese, inspired by Alice in Wonderland - a sweet-and-spicy take on one of America's beloved comfort foods, served in a teacup Beetle Pie, inspired by Beetlejuice - a brilliant-green homemade pistachio pudding with a crunchy chocolate crust that evokes the corpse-fed grass and rich soil of a graveyard, and seedy and sweet blackberry jam that mimics the texture of blood and bugs The Fleet Street Martini, inspired by Sweeney Todd - a bright-red martini featuring Fireball Cinnamon Whiskey; pair with equally gory Love It Pot Pie 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. Also available by Zach Neil: Death for Dinner Cookbook: 60 Gorey-Good, Plant-Based Drinks, Meals, and Munchies Inspired by Your Favorite Horror Films

This definitive book offers the first focused guide for developing personal wine-selling skills. The authors' approach is based on a clear understanding of the principles, strategies, and practices used by leading wine professionals. Step by step, the authors explain how to develop relationships, understand customer needs, and deliver both products and sales presentations in an efficient and effective way. Based on the authors' over six decades of combined research, consulting, and teaching in personal selling skills, the book draws on their countless interviews and interactions with effective sales professionals in the wine and broader hospitality industries. Many of their ideas have been incorporated into the unique consultative selling skills framework they develop in this manual. The strategies they outline will be invaluable for all those seeking to start or enhance a career in wine sales. For anyone who wishes to pursue a career in the wine industry, whether their focus is distribution, retail sales, sommelier sales at a restaurant, or working in a winery tasting room, this book will be an invaluable launching point.

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.

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.

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.

To reset one's lifestyle there's no better place to start than with juicing. This book illustrates and explains how just one, well-timed, fresh juice a day can and will transform health. Going one step further, it helps unravel and apply the science of creating a habit, assuring that juicing becomes easy and enjoyable for life. A daily juice from these recipes provides boundless energy, a youthful vibrancy, a slimmer figure, sharper focus, improved health and the desire to make healthier and improved food choices in general. The best thing about juicing is that anyone can do it and the results are almost immediate. Using the simple and easy-to-follow protocols in this book is a huge step towards improving every aspect of life without a personality change or altering how your time is spent. The 100 tasty, bursting-with-goodness fruit and vegetable juices here are full of nutritious phytonutrients that promote a healthy lifestyle at home, work or play. Power green juices like 'A Taste of Italy', 'Nothin' But the Greens' and 'Longevity Booster' provide the recommended daily greens in a glass - especially important for kids and students who often don't get enough greens in their diet. Superfood tonics and elixirs like 'Memory Enhancer', 'Vitality Elixir', 'Cinnamon Blast' and 'Clean Eyed Girl' address particular health concerns. A special budget-friendly section has recipes like Carrots Alive, Apple Spinach Juice, Cucumber Celery Lemon Apple Juice and Watermelon Straight Up, allowing you to enjoy juices that feature less expensive seasonal and local ingredients. This comprehensive book demystifies juicing and helps to remove all the barriers that stand in the way of incorporating this regime for a healthy lifestyle.