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Books > Food & Drink > Beverages > Alcoholic beverages > General
Infusing the taste of over 60 different edible flowers, weaving
folklore with flavor! The Flower-Infused Cocktail: Flowers with a
Twist is the flower-lover's favorite book, with a fresh take on
traditional mixology, infusing the taste of over 60 different
edible flowers with history and folklore. 63 cocktail and mocktail
recipes, each with uniquely different edible flowers. Recipes for
crafting unique drinks from your homemade edible flower pantry.
Little notes of floral history and folklore and information about
how to use them in a cocktail. Recipes to create Base Spirit
Infusions, Cordials, Shrubs, Simple Syrups, Infused Salts, Bitters
and more. Tips on building your home bar and sourcing edible
flowers. Inspiration to celebrate flowers beyond the vase. Recipes
include: Elderflower Liqueur Hawthorn Rose Cordial Lavender-Infused
Gin Pansy Sugar Cubes Spiced Calendula Simple Syrup Yarrow Bitters
Osmanthus Sweet Vermouth
The New York Times bestselling author of Napa tells the captivating
story of how the Napa Valley region transformed into an
extraordinary engine of commerce, glamour, and an outsized version
of the American dream--and how it could be lost--in "a strong plea
for responsible stewardship of the land" (Kirkus Reviews).Not so
long ago, wine was an exclusively European product. Now it is
thoroughly American; emblematic of Napa Valley, an area idealized
as the epicenter of great wines and foods and a cultural tourist
destination. But James Conaway's candid book tells the other side
of the romanticized story. Napa at Last Light reveals the often
shadowy side of the latter days of Napa Valley--marked by complex
personal relationships, immense profits, passionate beliefs, and
sometimes desperate struggles to prevail. In the balance hang
fortunes and personal relationships made through hard work and
manipulation of laws, people, and institutions. Napans who grew up
trusting in the beneficence of the "vintner" class now confront the
multinational corporations who have stealthily subsumed the old
family landmarks and abandoned the once glorious conviction that
agriculture is the best use of the land. Hailed as the definitive
Napa writer, Conaway has spent decades covering the region. Napa at
Last Light showcases the greed, enviable profits, legacy, and
tradition that still collide in this compelling story. The area is
still full of dreamers, but of opposing sorts: those longing for a
harmonious society based upon the vine, and self-styled overlords
yearning for wealth and the special acclaim only fine wine can
bring. Bets are still out on what the future holds. "This is a
stunning and sad look at how an idyllic community became a victim
of its own success...fascinating and well-researched" (Publishers
Weekly, starred review).
A luxury volume on the world's most elegant beverage--by world
renowned champagne expert Richard Juhlin, with an introduction by
Edouard Cointreau Champagne may be the most misunderstood category
of wine in the world, as many labels of sparkling wines bear the
name in error. True champagne comes only from the French province
of Champagne and contains three specific grape varieties. But
figuring out more about the wine can be confusing: what is the
difference between cuvee de prestige, blanc de noirs, and rose?
What is the best kind of food to pair with champagne? How many
different kinds of sweetness are there? What is the best method of
storage? Richard Juhlin, the world's foremost champagne expert,
answers these questions and more as he takes the reader on a
journey to the geographical area of Champagne and through the
history of the drink. He explains how to arrange tastings and
develop one's sense of smell, and why the setting where you drink
champagne is important, including personal anecdotes about his
lifelong journey from PE teacher to connoisseur. Also included is a
catalog section that describes and ranks different champagne
houses, types, and vintages. Sit back and enjoy Juhlin's graceful
prose with a lovely glass of champagne, the sparkling wine that has
come to epitomize luxury and elegance.
Cocktail alchemy-the sweet, sour, bitter, booze-is magic in the
hands of self-taught mixologist Natalie Migliarini. Sure, her story
is the classic
"girl-quits-job-to-pursue-passion-(cocktails)-starts-website-(Beautiful
Booze)-leads-to-book-(yes, this one)". But these beautiful drinks
are the result of a real immersion in the craft of building
cocktails. Based on a solid foundation of research and feel for
cocktail trends, Beautiful Booze is an instant classic. Readers can
prepare these drinks at home, using available ingredients and
simple tools. Great cocktails elevate every occasion from ordinary
to amazing. Here you'll find recipes for mainstays like the Bloody
Mary Bar Cart, as well as old-made-new cocktails like a Creme de la
Colada, Limoncello Daiquiri and Lavender Fizz. Vibrant photographs
make reading this book almost as much fun as mixing its drinks.
The Sazerac, the Hurricane, and the absinthe glass of Herbsaint are
among the many well-known creations native to New Orleans's
longstanding drinking culture. But more than vehicles for alcohol,
the cocktails and spirits that complement the city's culinary
prowess are each a token of its history. In every bar-side toast or
street-corner daiquiri you can find evidence of the people,
politics, and convergence of ethnicities that drive the story of
the Crescent City. In Lift Your Spirits: A Celebratory History of
Cocktail Culture in New Orleans, Elizabeth M. Williams, founder and
director of the Southern Food and Beverage Institute, and
world-renowned bartender Chris McMillian illuminate the city's open
embrace of alcohol, both in religious and secular life, while
delving into the myths, traditions, and personalities that have
made New Orleans a destination for imbibing tourists and a mecca
for mixologists. With over 40 cocktail recipes interspersed among
nearly three hundred years of history, a sampling of premier
cocktail bars in New Orleans, and a glossary of terms to aid drink
making and mixing, Lift Your Spirits honors the art of a good drink
in the city of good times.
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.
Throughout history, waves of invaders have coveted the northeast
corner of France: Attila the Hun in the fifth century, the English
in the Hundred Years War, the Prussians in the nineteenth century.
Yet this region - which historians say has suffered more battles
and wars than any other place on earth - is also the birthplace of
one thing the entire world equates with good times, friendship and
celebration: champagne.
Champagne is the story of the world's favourite wine. It tells
how a sparkling beverage that became the toast of society during
the Belle Epoque emerged after World War I as a global icon of fine
taste and good living. The book celebrates the gutsy,
larger-than-life characters whose proud determination nurtured and
preserved the land and its grapes throughout centuries of
conflict.
*** Take a journey through American whiskey, with spirits
specialist Eric Zandona. Eric Zandona - spirits expert at the
American Distilling Institute - leads a region-by-region tour of
the unique flavours and stories of American whiskey, from
Kentucky's bourbon heartland to New York's Empire Rye revolution.
With chapters telling the story of each key whiskey-producing
region, plus profiles of notable distilleries and a flavour guide
for their most interesting whiskeys, you'll learn all there is to
know about the only true American spirit. Includes: Maps, facts,
historical information Regional guides to American bourbon, rye,
single malt and more Profiles of key distilleries & their
must-try whiskeys Cocktail recipes for every region
A 2017 CHOICE Outstanding Academic Title award winner
*********************************************** This book is an
introduction to the history of alcoholic drink in England from the
end of the Middle Ages to the present day. Treating the subject
thematically, it covers who drank, what they drank, how much, who
produced and sold drink, the places where it was enjoyed and the
meanings which drinking had for people. It also looks at the varied
opposition to drinking and the ways in which it has been regulated
and policed. As a social and cultural history, it examines the
place of drink in society and how social developments have affected
its history and what it meant to individuals and groups as a
cultural practice. Covering an extended period in time, this book
takes in the important changes brought about by the Reformation and
the processes of industrialization and urbanization. This volume
also focuses on drink in relation to class and gender and the
importance of global developments, along with the significance of
regional and local difference. Whilst a work of history, it draws
upon the insights of a range of other disciplines which have
together advanced our understanding of alcohol. The focus is
England, but it acknowledges the importance of comparison with the
experience of other countries in furthering our understanding of
England's particular experience. This book argues for the
centrality of drink in English society throughout the period under
consideration, whilst emphasizing the ways in which its use, abuse
and how they have been experienced and perceived have changed at
different historical moments. It is the first scholarly work which
covers the history of drink in England in all its aspects over such
an extended period of time. Written in a lively and approachable
style, this book is suitable for those who study social and
cultural history, as well as those with an interest in the history
of drink in England.
A complete, practical, and entertaining guide to using the best
ingredients and minimal equipment to create flavorful
brews-including wildcrafted meads, bragots, t'ej, grog, honey
beers, and more! "A great guide . . . full of practical information
and fascinating lore."-Sandor Ellix Katz, author of The Art of
Fermentation Ancient societies brewed flavorful and healing meads,
ales, and wines for millennia using only intuition, storytelling,
and knowledge passed down through generations no fancy, expensive
equipment or degrees in chemistry needed. In Make Mead Like a
Viking, homesteader, fermentation enthusiast, and self-described
"Appalachian Yeti Viking" Jereme Zimmerman summons the bryggjemann
of the ancient Norse to demonstrate how homebrewing mead arguably
the world's oldest fermented alcoholic beverage can be not only
uncomplicated but fun. Inside, readers will learn techniques for
brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads)
Metheglins (spiced meads) Ethiopian t'ej (honey wine) Flower and
herbal meads Bragots Honey beers Country wines Viking grog And
there's more for aspiring Vikings to explore, including: The
importance of local and unpasteurized honey for both flavor and
health benefits What modern homebrewing practices, materials, and
chemicals work-but aren't necessary How to grow and harvest herbs
and collect wild botanicals for use in healing, nutritious, and
magical meads, beers, and wines How to use botanicals other than
hops for flavoring and preserving mead, ancient ales, and gruits
The rituals, mysticism, and communion with nature that were
integral components of ancient brewing Whether you've been
intimidated by modern homebrewing's cost or seeming complexity in
the past or are boldly looking to expand your current brewing and
fermentation practices, Zimmerman's welcoming style and spirit will
usher you into exciting new territory. Grounded in history and
mythology, but like Odin's ever-seeking eye focusing continually on
the future of self-sufficient food culture, Make Mead Like a Viking
is a practical and entertaining guide for the ages. "Adventurous
mead makers or brewers who want to move beyond the basics will find
plenty to savor here."-Library Journal
Celebrity chef Stuart O'Keeffe and comedian Amy Phillips razz the
Real Housewives in this gorgeous cookbook filled with recipes
inspired by iconic moments in the franchise's rich history. With a
foreword by Andy Cohen. "Cook It, Spill It, Throw It is an
immersive, one-of-a-kind experience in a world we can't escape (but
let's face it, we don't want to!)." -from the foreword by Andy
Cohen Trends come and go, but watching rich women drink and
catfight is forever. Which is why after more than a decade of
airing, the Real Housewives phenomenon continues to reign supreme
in the pop culture stratosphere. Week after week, season after
season, loyal fans watch the thrilling drama-the backstabbing, the
gossiping, the screaming, the table flipping, the wine
tossing-unfold. Cook It, Spill It, Throw It is a cookbook created
specifically for Housewives fans. Chef Stuart O'Keeffe and comedian
Amy Phillips-long-time devotees themselves-have dreamed up an
inviting menu served with a side of delicious snark. Inspired by
the series and its stars, the dishes and drinks evoke familiar
moments of chaos from the franchise. Whether you're looking to make
Ponytail Pulled Pork, or you want to comfort a friend in the Caicos
with Eggs a Lu'Francais, there's a meal for you-and there are
definitely plenty of drinks (including Henny-thing Can Happen and
the classic Singer Stinger Sipper). Featuring gorgeous original
photography and equally gorgeous recipes, Cook It, Spill It, Throw
It is the must-have cookbook and companion for every Housewives
addict.
Boozy ice lollies you can make at home. The sun is out, the mercury
is finally hitting 30 degees ... what better way to toast the start
of summer than with a frozen cocktail - on a stick! With the onset
of summer, the alcoholic ice-lolly trend is getting BIG. The adult
popsicle market is one of the fastest-growing product areas in the
ice cream market, with sales up 23% to GBP40m in the past year,
according to Kantar Worldpanel. From high-end gourmet ice pops on
the festival scene to mass-market popsicles that were a sell-out at
Aldi, people's appetite for frozen booze is growing. Even Fortnum
and Mason have produced their own alcoholic ice-lollies for the
best people. But why go for shop-bought, when you can easily mix
and freeze these drinks at home, and never spill a drop. This book
provides 60 recipes for popsicles, slushies and ice-creamy frozen
drinks, with stylish photography.
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Wine
(Paperback)
Meg Bernhard
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R253
Discovery Miles 2 530
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Ships in 12 - 17 working days
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Object Lessons is a series of short, beautifully designed books
about the hidden lives of ordinary things. While wine drunk
millennia ago was the humble beverage of the people, today the
drink is inextricable with power, sophistication, and often wealth.
Bottles sell for half a million dollars. Point systems tell us
which wines are considered the best. Wine professionals give us the
language to describe what we taste. Agricultural product and
cultural commodity, drink of ritual and drink of addiction,
purveyor of pleasure, pain, and memory - wine has never been
contained in a single glass. Drawing from science, religion,
literature, and memoir, Wine meditates on the power structures
bound up with making and drinking this ancient, intoxicating
beverage. Object Lessons is published in partnership with an essay
series in The Atlantic.
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.
"Those that pick up But First, Champagne . . . will be richly
rewarded . . . White never loses sight of what makes the region a
truly unique place, perhaps the only place that could give birth to
the world's most magical wine." -Tasting Panel Knowledgeable wine
enthusiasts have always revered Champagne. The region and its wines
are associated with prestige and luxury, of course, but
historically, most consumers kept champagne way back on the high
shelf, reserving it for post-bowl game blowouts, send-offs, and
wedding toasts. Over the past decade, however, an increasing number
of wine enthusiasts have discovered the joys of grower
champagne-wines made by the farmers who grow the grapes. Today,
Champagne is in the midst of a renaissance. And thanks to a few key
wine importers and the farm-to-table movement, consumers everywhere
are finally paying attention. In But First, Champagne, David White
details Champagne's history along with that of its wines, explains
how and why the market is changing, and profiles the region's
leading producers. These profiles will bring a new perspective to
the Champagne that is home to dozens of engaging, inspiring,
authentic winegrowers who today produce fantastic and affordable
products. This book is essential reading for wine enthusiasts,
adventurous drinkers, and foodies. With a comprehensive yet
accessible overview of the region, its history, and its leading
producers, But First, Champagne will demystify Champagne for all.
From the foreword: "Smart, entertaining, and valuable . . . one of
those rare wine books that should appeal to people just getting
into Champagne and longtime Champagne obsessives." -Ray Isle,
Executive Wine Editor, Food & Wine
Learn how to plan, pack, and whip up great drinks in the great
outdoors. Cabin trips, hikes, patio parties, camping
adventures-however you enjoy the great outdoors, it should be fun
and easy. And so should the drinks! Simplicity, though, doesn't
mean you're limited to a bottle and a mixer. With Camp Cocktails,
you'll have a variety of options for simple and tasty drinks that
are ready to go wherever you go. Cool off after a hot day spent
hiking through the woods with a Flask Boulevardier or the
Northwoods Sidecar. Break in the campsite with a Grilled Orange
Cobbler or the ultimate beer-based cocktail. Bundling up around the
fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin
Toddy, or a spiked hot apple cider. Every recipe comes with
easy-to-follow instructions, and many feature expert bartender tips
and hacks. A variety of occasions are all here, from stargazing to
boating. And to round it all out, there's a whole chapter dedicated
to foraging/found ingredients, and integrating nature into your
favorite cocktails.
The Little Book of Aperitifs offers 50 recipes for everything from
the perfect Gin and Tonic, classic Martini, effervescent Bellini,
refreshing Spritz, to the beloved Negroni - all made with panache
and minimal ingredients, and illustrated with gorgeous colour
photos. A well-made drink before dinner is the height of
sophistication and the perfect way to start an evening with
friends. Whether you're a gin lover or a Campari queen, these
little glassfuls of nectar will get your taste buds geared up for a
night to remember. There's also a chapter of non-alcoholic
aperitifs to whet your whistle. With fascinating facts about your
favourite tipples, as well as easy step-by-step instructions, it's
time to relax, get comfortable and enjoy The Little Book of
Aperitifs.
Shortlisted for Harper's Bazaar Book of the Year 2019 A Guardian,
Spectator and Mail on Sunday Book of the Year 2018 'A lyrical
portrait of a fast-vanishing way of life . . . Thompson is a
terrific writer'New Statesman Laura Thompson's grandmother Violet
was one of the great landladies. Born in a London pub, she became
the first woman to be given a publican's licence in her own name
and, just as pubs defined her life, she seemed in many ways to
embody their essence. Laura spent part of her childhood in Violet's
Home Counties establishment, mesmerised by her gift for cultivating
the mix of cosiness and glamour that defined the pub's atmosphere,
making it a unique reflection of the national character. Her
memories of this time are just as intoxicating: beer and ash on the
carpets in the morning, the deepening rhythms of mirth at night,
the magical brightness of glass behind the bar... Through them
Laura traces the story of the English pub, asking why it has
occupied such a treasured position in our culture. But even Violet,
as she grew older, recognised that places like hers were a dying
breed, and Laura also considers the precarious future they face.
Part memoir, part social history, part elegy, The Last Landlady
pays tribute to an extraordinary woman and the world she
epitomised.
Liven up the party with this heady collection of drinking games!
Choose from brain-boggling classics such as Fuzzy Duck and
Twenty-One or dizzying games of pure chance like TV Drinking and
Vodka Roulette - whichever you play, you're guaranteed to be
gleeful and giggly by the end!
The Sake Handbook is the foremost guide to the history, brewing,
and distinctive flavors of sake. Just what are jizake, namazake and
ginjoshu? The Sake Handbook answers all these questions and much
more about sake wine and will help you enjoy Japan's national
beverage in style. Author John Gauntner is recognized as the
world's leading non-Japanese sake expert. A longtime Japan
resident, he is well known among sake brewers and others within the
sake industry. He wrote the Nihonshu Column in the Japan Times for
many years before writing a weekly column on sake in Japanese for
the Yomiuri Shimbun, Japan's and the world's most widely
distributed Japanese newspaper. In 2006, John received the Sake
Samurai award. He has published five books on sake including Sake
Confidential This sake book features: This new edition has been
completely revised and updated Gives you all the information you
need in a handy, portable format Offers a detailed explanation of
the sake brewing process Reviews over a hundred sake brands, with
illustrations of their labels for easy identification Profiles over
50 Japanese izakaya or pub-style restaurants in Tokyo and the
surrounding environs Lists specialty shops in Japan where you can
purchase hard-to-find Japanese wine brands Lists specialty
retailers in the United States and elsewhere
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