Each a great selection of delicious and practical recipes, the books in this series focus on a certain theme or one specific ingredient.
Festive cocktails, both with and without alcohol, are showcased in this book of drink recipes and presentation tips.

The Wines of Umbria The book is a comprehensive guide to Umbrian wines, and introduces eighty-eight winegrowers and their product. The three thousand year-old art of cultivating vines and making quality wines are described in detail, and there is a brief profile of all wine producers. Everything one needs to know about the wines of Umbria is covered, and placed into a historical and cultural context. The author spent four months visiting the wineries of Umbria during 2011. The guide includes only the places that he has seen. All the technical details are taken from the producers' handouts. As far the quality of the wines goes, the author has no preferences; his aim was simply to pass on the information he was provided with.

This bar book contains 386 delicious cocktails, and is a must have for the professional or aspiring bartender. Included are classic favorites like the Martini, Manhattan, and Side Car. Get in touch with your feminine side with a Bachelor's Bait, Pink Whiskers, and American Beauty, or put some hair on your chest with a Whiskey Sour, Thunder Clap, or Flying Scotchman. If those drinks aren't enough to wet your whistle then the Bloodhound, Ping Pong, and Green Dragon are sure to knock you off your feet. If nothing else, this book would be handy to protect you from a Depth Bomb, Black Eye, or a Catastrophe.

1. Are you tired of the terms "dry white wine" or "dry red wine" when using a recipe? 2. Would you like specific suggestions for wines to be added to a recipe? 3. Would you like 1-2-3 specific suggestions for wines to pair with the dish you are preparing? 4. Would you like specific beer suggestions for those dishes that go well with beer? 5. Would you like a library of over 500 easy to follow recipes and over 2,500 wine and/or beer suggestions? IF THE ANSWER TO THESE QUESTIONS IS YES WINE AND DINE 1-2-3 IS THE BOOK FOR YOU

You need to read this book if: *You want to learn how to make cider in your kitchen with no equipment but a plastic bottle? *You want to learn about cider, how it is traditionally made all around the world and its fascinating history? *You want to learn how to cook with cider *You want to learn about cider's health giving qualities? *You want to know about apples, their fascinating origin and the different apple varieties that produce beautiful blossoms and fruit with wonderful flavours? If your answer is yes you owe it to yourself to find out more.

This concise book written by a 20 year Napa Valley wine industry veteran gives wine enthusiasts an inside look into the industry that creates the product they enjoy. It gives them this inside perspective from the outside of the package, the wine's label. All required and non-required items that appear on US wine labels are explained to further the casual to serious wine drinkers enjoyment and understanding.

One of the most complete histories of wine in France was written in the eighteenth century, a long chapter within Le Grand d'Aussy's masterwork on French food and wine (hopefully but misleadingly titled "History of the private life of the French from the origin of the nation until our days"). Le Grand starts with the Gauls, Greeks and Romans and the introduction of wine into France before discussing its development over the centuries and the appearance of the retail trade - merchants, taverns, inns - where wine could first be bought "by the pot." Starting with the first earthen vessels and wineskins used to transport wine, he traces the appearance of that useful microtechnology, the bottle. Drawing (as he does throughout) on a wealth of earlier authors, Le Grand lists the various wines that had been most popular over the centuries and then gives a brief look at some of the most commonly used grapes. He touches on wine from unexpected places such as Brittany, Normandy and... Paris, which for centuries was known for its wine before detouring for some pages into a squabble between Burgundy and Champagne. The French also drank foreign wines, including, once, those of Gaza and Cyprus, and he casts a glance at those before describing the ways in which wine could be used as a gift or payment and the celebrations associated with it. He ends with a look at "artificial wines," the highly flavored ancestors of todays cocktails and with the misnamed "fruit wines." Though frequently cited in culinary texts, Le Grand's masterwork is rarely translated at length and this new modern translation is a rare opportunity to experience the scholarship and lively tone of this classic work directly.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

"Secrets of the Wine Whisperer" is an informative, enjoyable and Very Funny chronicle of an innocent couple's descent into wine appreciation. From "how to select a wine glass" to "is a cork really needed" to "how the wine ratings work," the book is filled with vitally useful (and often hilarious) information for both the wine newcomer and experienced enthusiast. The "Wine Whisperer" is not in the wine business and does not make a living from the wine trade. His "ordinary person's" voice brings a sense of discovery that will touch and amuse both the wine beginner and confirmed collector.