Jonathan Nossiter, award-winning filmmaker and former sommelier, had his first taste of wine at the age of three in Paris, from his father's fingertip. For him, wine is "memory in its most liquid and dynamic form," an essential art. In "Liquid Memory," the American expatriate takes readers on a cheeky insider's investigation of the mysteries of "terroir," the historical sense of place that makes wine unique.
Nossiter, who already created an uproar in the world of wine with his film "Mondovino," here reveals how the tyranny of snobs, critics, and charlatans prevents us all from taking part in what should be a gloriously democratic bacchanalia. From the sacred wineshops of Paris to film locations in Rio de Janeiro, this singular journey invites us to consider how power influences taste and how one's own taste might combat power in any sphere.
Unabashedly controversial, "Liquid Memory "has already riled the establishment, and it will continue to stimulate wine lovers and convert the skeptics for many years to come.

Never pour out leftover wine again Use it to add flavor and sophistication to your cooking instead. Over 125 easy, step-by-step recipes encompass a range of international cuisine. Many are traditional dishes, while others are inventive, but all have a twist - the inclusion of wine to bring out flavor, and replace fat. Recipes are simplified for the everyday home cook with little time for the kitchen. From appetizers to desserts, make dishes such as Wilted Spinach Salad in Red Wine Vinaigrette, Turkey Meatloaf with Red Wine, Wine-Baked Mac & Cheese, Chicken Enchiladas in Red Wine Sauce, Zucchini Nut Risotto, and Molten Chocolate Lava Cakes with Port Cherry Sauce. Advice on selecting wines for cooking, pairing, and drinking is also included. Wine in the Kitchen is a valuable addition to any home cook's cookbook collection.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

A book that unravels the secrets of Pisco Punch, the magic and mysterious concoction of San Francisco, California, of the early 1900s. In an entertaining way, the narrative describes the saga of a protagonist obsessed with discovering the recipe of the secret beverage, long lost since the death of its creator in 1926. With the gift of being able to transport himself in time, he reveals little known historical anecdotes of San Francisco. The book climaxes presenting the recipe of the famous Pisco Punch for the benefit of all those who love history and pisco brandy. (254 pgs., 147 photographs and illustrations; a 30 pgs. essay is included - B&W) - 2007 - Gourmand Best of the World Winner "The Best Wine Literature Book of the World written in Spanish." Gourmand World Cookbook Awards 2007

Spirits and liqueurs have a long history in many of the world's cultures. At first they were mainly used as medicines and tonics. Now they're flavorful social beverages enjoyed at home or in the friendly atmosphere of a bar or restaurant. This book helps you make the right decisions about choosing among the many selections. It provides a clear and simple guide to the world's selection of spirits and liqueurs and offers suggestions on how to serve them

Complete reprint of the classic drinks book 'A Handy Book for BREWERS, WINE RETAILERS and BEER and REFRESHMENT House Keepers" originally published in 1865. Dedicated to all connoisseurs of good wines and drinks. For more vintage books about wines and drinks feel free to take a look at: www.VintageCocktailBooks.com

Complete reprint of the classic wine book 'A Handbook Of Wine' written by William J. Todd and originally published 1922. This book on wine is designed as a practical handbook for the reader who wishes the knowledge necessary for him to buy wisely, to store safely, to serve correctly, and to drink with greatest enjoyment. Dedicated to all wine connoisseurs. For more vintage books about wines and drinks feel free to take a look at: www.VintageCocktailBooks.com

Have you ever wanted to make your own wine but really didn't know what steps to take? Have you tried to make homemade wine but it comes out "icky" tasting? The Complete Illustrated Guide to Homemade Wine is the resourse you need to get started making your own delicious wine RIGHT NOW. Includes pictures and over 100 wonderful home wine recipes to get you started. Thousands of copies sold Get your today.

Spirits and drink historians Brown and Miller, who also created the Web site Shaken Not Stirred: A Celebration of the Martini, present the second volume of surprises and facts about cocktails and their rich histories.

This classic volume covers every aspect of coffee, --its history, production, and enjoyment. An illustrated encyclopaedic Bible of coffee

This is the first edition with 258 pages, in a good-to-read 6x9" format A complete reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ." This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING.

This essential text and reference offers a complete guide to fruit wines. It will prove to be invaluable for all winemakers, from the amateur to the commercial producer. Written with attention to detail and a passion for fruit wine, this book goes through the considerations for setting up a winery to the production process, designing a fruit wine recipe to suit any wine style, analysis, stability issues, packaging, marketing and sales. Covered in the book: - Detailed Overview of Fruit Wine Industry - Anatomy of Winemaking Fruits - Winemaking Techniques and Production - Laboratory Analysis and Evaluation - Award Winning Recipes - Tasting, Judging and the fine art of Balance - Manage the Business, Cost and Finance Data - Marketing, Sales and Industry Know-how - Complete List of Buyers and Importers - Plus a lot more...

Also The Manufacture Of Effervescing Beverages And Syrups, Vinegar And Bitters; Prepared And Arranged Expressly For The Trade.

Complete reprint of the famous classic Bordeaux wine directory originally created by Charles Cocks and Michel-Edouard Feret in 1846. It is regarded as the classic reference work on Bordeaux wines, and is to date considered the most comprehensive information source on Bordeaux' wineries. Dedicated to all wine connoisseurs. For more vintage wine books and other books about drinks feel free to take a look at: www.VintageCocktailBooks.com

Brew or Die is musician and home brewer Clint Love's guide to brewing your own Mead (Honey Wine), wild fruit and herbal country wines and concocting your own liqueurs. He also explains some truths about bootlegging, the law and that most famous of outlaw liquors, Absinthe. Whether you are a future bootlegger or just want to learn to brew, Brew or Die is a great place to start

This book belongs on the shelf of every single serious cocktail enthusiast. The author reveals long forgotten methods of producing cocktails from over a century of his family's business in the liquor trade (before, during and after Prohibition) and extensive experiences traveling around the world spanning from Polynesia to Eastern Europe. Nearly a hundred recipes that have never before been published, including secrets from some of the most expensive and exclusive bars in the world (past and present) personally collected over decades - yet this is not simply a recipe book. What makes this most worthwhile is the detailed and thoughtful explanation behind several original methods of producing extraordinary flavors. The section on complexing agents alone is worth the price of this book. As a bonus, there is an appendix with dozens of authentic 1928 recipes for the manufacture of interesting and obsolete cordials and spirits.

Complete paperback reprint edition of the rare historic wine book 'HAND-BOOK OF WINE', written by Thomas McMullen, originally published in 1862. Practical, Theoretical, and Historical; With a description of foreign Spirits and Liqueurs. Paperback edition. Dedicated to all wine connoisseurs. For more vintage books about wines and drinks feel free to take a look at: www.VintageCocktailBooks.com

The brewing techniques described in this book are the same as Bill Owens used at his brewery, Buffalo Bill's Brewery located in Hayward, California. Bill's six barrel brewhouse uses the same tower (gravity) brewing method as described in this book. A ten gallon brewing system can be built in a couple of weekends. Bill Owens shows you: How to build a mash tun from a camping cooler How to convert a beer keg into a kettle How to construct a heat exchanger from a garden hose How to control fermentation This book explains how, on your first brew, you can produce wonderful, cold, clear and carbonated beers in just 10 days.

PREFACE. Im following work has been undertaken, not so much in the hope of adding anything new to what h already known of the culture of the vine, as with a view to colIect the scattered information which exists on the subject in periodicals and kindred works as well as amongst practical men, and to throw it into such a shape as may prove useful to the amateur and the vinedresser. This being our object, we have endeavored to modify and adapt the practice and principles of others to our own climate and wants, and to simplify and explain the processes of the profeessional gardener so that he who reads may practice. To this end we have in general avoided theoretical discussions, and have depended chiefly upon the practice of ourselves and others for the directions here laid down. For although we know that well established principles are the only sure foundation of all right practice, this is not the place for discussing the theoretical grounds upon which these principles rest. A practical work should deal with facts and be a guide to action. As the garden culture of the vine, at least in the northern States, differs from that in the vineyard only in the more thorough preparation of the ground and the larger size of the plants, we have not formally divided the o r iknt o sections corresponding to these two classes, as the principles which govern both are precisely alike. Where, however, some peculiar details of management apply to either we have inserted them in the section to which t. hey properly belong-as under the subject of VINE BORDERS and CARE OF OLD VINES. A full account of the Ohio vineyards is given in the Appendix, amongst other examples of American practice, and the peculiarprinciples which regulate the management of grapes devoted to the production of wine will be found in their appropriate place, riz., in the second part of this work, which is specially devoted to that subject. The varieties of the vine have multiplied so rapidly of late, thnt it would be impossible to give a coinplete list even of those which have been brought out. Seeing then that at best our work must be incomplete in this respect, we have described those only which have been thoroughly proved and rmom mended by some well known society or cultivator. Of the two or three hundred varieties of American grapes of which names are to be found, probably not more than one in ten ham . been tested in 1ocalit iw diEering greatly from the place of their origin. In the execution of our work, we believe that where we have had occasion to make use of the labors of others, due credit has always been given and we have also added a list of tliose books which we have most freely consulted, so that those who desire to make the culture of the grape . a specialty may be directed to original wurce. s of information. That the culture of the grape will ere long attain a position of which its present condition atiords little idea, we have no doubt...

This manual is intended for the craft whiskey distiller who aims to make excellent-quality malt whiskey through artisan distillation methods. This manual describes, at the craft level, the process of making whiskey. It gives detailed instructions on how to distill one barrel (53 gallons) of 120-proof malt whiskey. The reader learns about the principles of distillation, types of stills, and the process of distillation. The manual also goes into detail about how-to make head and tails cuts-the elusive operation that a distiller needs to learn in order to create a world class whiskey. Most important is the chapter on mashing and creating a barley wash for fermentation. The all-grain recipes in the manual are adapted from the mashing (brewing) process used by commercial malt whiskey distilleries. Finally, the wash will be distilled using the double-distillation method employed by most of the renowned malt-whiskey producers.