Food and drink: alcoholic beverages Books

Book SynopsisDon’t wait for the stars to align—find the perfect drink for your astrological sign with the Mixology of Astrology, by Allure magazine’s go-to astrologer, Aliza Kelly Faragher. True love is just one martini away…if you’re a Leo, that is. Meet your perfect (cocktail) match with Mixology of Astrology. No matter your sign, here you’ll find the best drinks for every occasion. Demystify both the stars and the drink menu with these simple guidelines. Try a French 75 for balanced Libra, suggest something adventurous for carefree Sagittarius, or stick to a classic with an Old Fashioned for Capricorn. When your friends wonder how you always know their perfect drink, you can just tell them it was written in the stars...Trade Review"This book has just what I need. This is a fun and informative book. I certainly recommend it." —Patheos"Whether you are just looking to explore astrology more, you are new to mixology, or you are a veteran star-gazer who knows your way around a shaker and has muddler or two among your spirited potions, this hardback book is a beautiful (the cover art is STUNNING!) addition to your library or would make a marvelous gift for a cosmically-inclined friend. Experience your next cocktail party by mixing drinks written in the stars! —Luna Luna Magazine"Your horoscope can drop hints about the direction of your life but what about when you hit happy hour with your friends? According to astrologer Aliza Kelly Faragher, your zodiac sign plays a role there, too, and her new book, The Mixology of Astrology, shows you how. Faragher’s book provides 16 cocktail recipes for every zodiac sign. Ultimately, Faragher hopes to make astrology accessible to people in their everyday lives. Her book is about having fun. Most of all, she hopes that practitioners use astrology as a way to be more compassionate to each other." —Bustle"The Mixology of Astrology is a guide on how you can tap into the stars to determine your perfect cocktail match. The book not only tours each sign, but it also breaks down the multiple layers of astrology." —Manhattan With A Twist"Here’s a fun gift for the friend who checks their horoscope daily. Categorized by astrological sign, the cocktails are mostly familiar easy-to-make classics, including some ‘modern classics’ like the Gold Rush and Cosmopolitan." —Liquor.com"Trusty guide … a must for any astro-lover, The Mixology Of Astrology by Aliza Kelly explores the favored drinking experiences for each zodiac sign … this book promises to inspire and delight no matter your style. A celebration of the spirit of your star sign Aliza celebrates each zodiac sign in its full authenticity, shining her celestial flashlight on what makes each sign glow." —Star Sign Style"The second I saw it, I knew it was meant to be a part of my life. The book is simply stunning and incredibly thorough … Aliza's book helped me embrace myself a little more—which is exactly what she intended to do. Whether you're an avid horoscope reader, such as myself, or you barely know anything about your zodiac sign, you'll benefit from having this recipe book in your life." —Women.com"For your astrology-obsessed friend who also appreciates a good cocktail, this recipe book of drinks for every zodiac sign is basically the perfect gift." —House Beautiful"The absolute perfect gift for anyone who’s super into their astrological sign and cocktails. I mean, could this get any better? Every star sign gets its very own chapter, so you’ll be sure to know what drinks will be a hit among you and your friends." —The Gilded Bellini"Demystify both the stars and the drink menu with The Mixology of Astrology. Meet your perfect (cocktail) match with this light spirited book. No matter your sign, here you’ll find the best drinks for every occasion." —The Pretty Zen"A really fun read." —VidMid“A fun gift idea.” —The Kitchn “Basically the perfect gift.” —House Beautiful“Has something for every sign.” —Town & Country“Incredibly fun and incredibly cute.” —StyleCaster “Adorable little find.” —MyDomaine“Quirky.” —Shopping Money PR“The best drinks for every occasion.” —YourTango“Basically the perfect gift.” —House Beautiful“The perfect gift for your astrology-loving best friend.” —Marie Claire“Fun and adorable.” —Elite Daily“Cuuute.” —Cosmopolitan “Basically the perfect gift.” —House Beautiful“Not your average cocktail book.” —Delish“Aliza Kelly Faragher takes both halves of the equation seriously, backing up her experience writing horoscopes with hard cocktail knowledge.” —Spy Magazine“Not your average cocktail book.” —Delish“SUPER fun and unique!” —The Domestic Rebel“A hit… find the perfect drink based on your zodiac sign.” —My Imperfect Life“[A] handy little recipe book.” —Best Gifts“Ridiculously cute.” —Women’s Health“Ridiculously cute.” —Women’s Health“You and your friends are guaranteed to have a blast.” —By Sophia Lee“The perfect addition to a classy bar cart.” —Yahoo Style“Fun… perfect drink.” —Brit + Co

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Book SynopsisTrade ReviewFascinating. . . . Political economist and blogger Veseth examines the wine world and analyzes its historical and present-day factors from the small to the large along with their potential impact on wine's future. He structures his overall argument into three major 'flights,' or selection of wines for tasting, the first being the effects of globalization. Looking at expansionist politics and economics, he examines retailing policies in domestic markets such as England, Germany, and the U.S. Veseth turns to the wine drinking market and its evolution, and the ever-expanding influence of wine criticism on both in the face of the rapid changes in bulk production. The last part of his analysis looks at terroir and the potential effect of climate change. . . . Veseth's analysis is provocative. * Publishers Weekly *Seeking to view the global wine trade through an economist's lens, Veseth (international political economy, Univ. of Puget Sound; Globaloney: Unraveling the Myths of Globalization) takes readers through an engaging examination of international wine markets and the impact of consumers. Veseth carefully explains the construction of stores' wine walls, including the psychological, physiological, and economic impact of the placement of wines on them (think of reaching up for the 'top shelf'). Also included is an analysis and breakdown of the wine consumer market into distinctive groups, such as 'Satisfied Sippers,' 'Image Seekers,' and 'Wine Enthusiasts.' Veseth's basic premise is that the modern, globalized market now pits mass-made bargain wines against stuffy, epicurean standbys, creating limitless choices for certain types of consumers and turning the traditional model for what drives industry sales on its head. VERDICT This book will interest not only oenophiles but also general readers following the global economy or market analysis. * Library Journal *This is a serious book about the future of the wine industry that does not take itself too seriously. The writing of wine experts has long been lampooned for its pretension and incomprehensibility to the layperson. Veseth (economics, Univ. of Puget Sound) avoids these traps, although readers disdaining puns may wish he had not. He has produced an accessible, insightful book that shows he obviously has both intellectual understanding of and emotional attachment to the topic. His main intent is to address the potential benefits and dangers of various developments in the wine industry. Has globalization meant more choices at affordable prices or the homogenization of the choices facing consumers? How will climate change impact the traditional wine centers in Europe and the newly established regions in the New World? Will competition divide the market into a broad base of cheap wine in cardboard boxes for the masses and traditional wines costing thousands of dollars per bottle for a few elites? Veseth maintains his optimism, even if the prevailing mood is more dismal, and his optimism should be infectious for both wine lovers and those simply looking for an informative, entertaining book about the economics of a particular market. Summing Up: Highly recommended. All readership levels. * CHOICE *Wine is, first and foremost, a business, though the nuts and bolts of economic survival rarely make for good reading. Enter Mike Veseth, who brings the mind of a trained academic and the writing talent of a veteran blogger to this fascinating exploration of the macroeconomic forces shaping the global wine industry. He knows his subject inside and out, and after reading Wine Wars you will have a deeper understanding of the major trends that are shaping not only the business of wine but the actual flavors of the wines you drink. -- Paul Gregutt, columnist, blogger, and author of Washington Wines & Wineries: The Essential GuideIf we are what we drink, Mike Veseth knows the reasons have as much to do with market forces as mouthfeel. He is as at home with a winery's annual report as a vintner's tasting notes, and this delightfully unstuffy tour of the modern wine industry will fascinate anyone who wants to understand how business works today. -- Sasha Issenberg, author of The Sushi Economy: Globalization and the Making of a Modern DelicacyIn the fine tradition of insightful and accessible bestsellers like Freakonomics and The World Is Flat, Wine Wars provides a valuable service to wine enthusiasts everywhere. By combining a clear-eyed economist's point of view with globalization expertise, Veseth offers an insightful and accessible survey that will give readers an understanding not only of what's in the glass, but also how it got there, and what the future may hold as the borders of the global wine village draw closer. This is an important work and a fun read, too. -- Jeff Lefevere, writer, Goodgrape.comMike Veseth’s Wine Wars is broader than simply a book on the economics of wine, but it definitely looks at the trends that shaped the global wine industry as it has become today from an economist’s perspective. . . . These stories are fascinating and informative. . . . Anyone with an intellectual curiosity as to how all the factors came together to produce the wines available to us today will find much in Wine Wars to satisfy that curiosity. * New York Journal of Books *Written by a wine economics expert who lives in Washington, this book provides fascinating history on the globalization of the wine industry—and why that is not necessarily a bad thing. Veseth convincingly makes arguments for why inexpensive wine is not a problem and why the wine world is unlikely to collapse on itself. All in all, it is a comprehensive, well-written and glass-half-full book. Frankly, I learned a great deal about wine, how it is made and the history of many wine regions. I learned a great deal about the Chinese market, as well as the problems going on in France and Australia. This was a hugely entertaining and valuable read. * Goodreads *Of all the wine blogs in the wide, wide blogosphere, one that I look forward to reading the most is Mike Veseth’s Wine Economist. There’s nothing else quite like it. . . . As of this month, Professor Veseth’s thoughts are available in long form. He’s just published a book entitled Wine Wars in which he tackles economic forces as diverse as Two Buck Chuck (he’s a fan), the oft-debated descent of 'real' wine into 'McWine,' and much else. It’s more business book than guide to wine—but students of wine as well as the economy will find much to enlighten and even entertain, thanks to Professor Veseth’s readable style. * The Wall Street Journal *A clear-eyed and expansive take on globalism and big business in wine. It's a welcome addition to the wine book shelf. . . . For many writers, the wine business is handled as a dry, academic subject, but in the hands of Veseth (like Perdue before him) it's interesting and zippy reading (bordering on a fun vacation read) and an incredibly helpful primer for not only the newly wine interested to help them understand the wine wall at their grocery store, but also savvy veterans who have, perhaps, focused their learning in specific regions, not looking at the wine world in totality and from a business perspective. * Good Grape *Wine Wars is no dry textbook. Rather, it's a well-written story about what is—and isn't—happening to the world of wine. Every wine lover will find the stories and history of what is in their glass fascinating. * The News Tribune *Should wine be a beverage for everyone, or should it be an artisanally nurtured nectar, whose pleasures are available only to those with sophisticated noses and the deepest pockets? Veseth documents how these two contradictory approaches dictate what wines appear on shop shelves. The apotheosis of wine-for-all is the famous 'Two Buck Chuck,' a wine made ubiquitous in America by a German-owned chain of stores. At the same time that a mass market for wine has burgeoned, newly knowledgeable consumers have become increasingly aware of 'terroir,' the unique characteristics that come from wine grapes grown in specific soils and carefully bottled and aged to bring out their most distinctive and subtle qualities. Nevertheless, outsize profits lure vintners to make their products attractive to consumers of average taste. The appearance of new markets in China and elsewhere challenges small winemakers to expand or disappear entirely. * Booklist *Veseth takes a sideways look when discussing The Curse of the Blue Nun, The Miracle of Two Buck Chuck, and the Revenge of the Terroirists (the sub-title of the book and the three sections in which is it divided). The first two parts help understand what’s different about shopping for wine at Trader Joe’s and Costco, and that was enough to keep my attention. Veseth is an economist and that’s one of the reasons I subscribe to his blog feed. . . . I wish there were more books like this focused on beer. * Appellation Beer *Mike Veseth has applied his economist’s perspective, his understanding of global affairs, his clear understanding of the business of wine and his crystal clear writing style to assemble one of the best wine books of 2011. . . . Veseth's analysis is thorough, sound and matter-of-fact. This is a well and tightly woven story, well-told by a creative thinker. . . . A fascinating read, this book has pace, humor and insight. * The Winesights Reader *Veseth expertly presents the economic forces that are shaping wine consumption, and he frets about the beverage's future, particularly with the pushback seen by 'terroirists'—people who are obsessive about a wine's 'terroir,' that its identity reflect its unique growing conditions and place. The battle for wine's future isn't only about money, he posits, but also about power struggles between vintners, retailers, and governments. . . . In his artful and sometimes amusing analysis of the 'wars' taking place within the wine world as a result of all these skirmishes. Veseth untangles a complicated issue and provides a cogent summary of an industry's challenges. For anyone who appreciates a good glass of wine—or who's been disappointed by a bad one, despite a high sticker price—Veseth's insights will prove tantalizing. * Foreword Reviews *Economist Mike Veseth is an authority on the global wine market and here presents his view of the three forces shaping the wine world today. . . . Ultimately, his view is optimistic. . . . Any consumer keen to understand how the wine world works—and may develop—will find this a highly readable, comprehensive account. * Decanter *Mike Veseth’s latest book gives an economist’s perspective on the globalization of wine. The conflict he writes about is that between the globalists and the terroirists; between mass-produced and handcrafted wines; between the large multinational corporation and the small, family winery; between the wines that critics love and those that consumers purchase. . . . Fortunately, he doesn’t write like an economist. Anyone familiar with his blog, The Wine Economist, already knows that he writes about wine markets in a way that non-economists can easily understand. Reading the book, I kept thinking about Freakonomics, another popular book [that] uses the principles of economics to explore and explain a variety of social phenomena in a way that anyone can understand. Mike Veseth does the same thing but focused on the wine industry. * I-Winereview Blog *Bottom line . . . this is an informative, well-written, and interesting book that I would recommend to any wine lover interested in what a wine economist has to say. * Wine Berserkers *This book is a lively, globe-trotting treatise. To sum up using wine reviewers' parlance: Wine Wars opens with a witty bouquet and a note of didacticism. On the palate it is well-balanced and juicy, and it has an optimistic finish that lingers. Cheers! * Kitsap Sun *I don't even like wine, and I found Veseth's book lively and engaging. * The Seattle Times *It's said that wine is bottled poetry, but Mike Veseth knows it is also big business. Veseth, a professor of international political economy at the University of Puget Sound in Washington, has pulled together his love of wine and economic sensibilities to write a book that is an interesting, accessible read. Veseth is clearly enthusiastic about both wine and economics, and as a self-proclaimed 'wine economist' he explains the intersection of these interests with verve. It's a quick tour of the field, and for the purposes of his discussion, he sticks to big names and describes the successes of Yellow Tail, Charles Shaw, Blue Nun, Costco, Tesco and even Olive Garden with admiration. As an economist he sees the benefits of globalization, including more choices for consumers and a stabilizing effect for an industry that reacts slowly to changes in supply and demand. * Wine Spectator *Globalization, corporatization, and terroir-ization of the fermented grape juice industry are all uncovered in this unveiling of the dark business side of winemaking by the market-minded yet engaging writer behind WineEconomist.com. . . . [A] gift your wino will love. * Santa Barbara Independent *Spritely written, easy to read and full of information about the history and growth of the global wine industry. . . . While dozens of fine new wineries start up in the U.S. each week and hundreds of wines can now be found on the wine wall of every large grocery store, Veseth worries that most wine drinkers never get past the few McWine makers that rule the industry. . . . He pins his hopes on winemakers he calls terroirists—those who care about the idea that wine should embody the unique tastes, aromas and characters of the place where it was made and the winemakers themselves. He believes many of those new wine drinkers will eventually graduate from lower priced bulk wines to higher priced hand-crafted local wines. Hopefully enough to support a rich and diverse market of wines for every occasion. * The Wenatchee World *Money makes the wine go round, and Wine Wars helps to make sense of it all. . . . Not to spoil the end of the story, but Veseth remains hopeful in the end about the mix of wine dynamics. Despite the seemingly crushing power of global price-cutting and homogenization, he thinks distinctive, even quirky wines have a bright future—in other words, something for everybody. . . . Along the way, his overview of economic forces that have shaped wine's career take the reader on a number of historical excursions and international visits. The treatment is breezy and easygoing. . . . Nonetheless, Veseth does get to some fundamental economic realities behind the surface of wine, and even readers who pay attention to the ups and down of the wine market will learn something. This kind of information may not change the way your next glass of Marlborough Sauvignon Blanc tastes, but it surely will help you understand how it got there. And that, to go back to wine's many wondrous properties, gets us back to the lure of enlightenment. * Vinography: A Wine Blog *There’s never a dull moment in its 225 pages. . . . Certainly if you’re a wine drinker—'oenophile' makes me visualize a trilobite-looking creature—this book provides a valuable education about what you think you’re buying, and who you’re buying it from. Veseth pulls back the curtain on an ongoing 'bargain wine revolution,' talking about the provenance of Trader Joe’s beloved Two Buck Chuck, and how conglomerates without house brands have bought their way into an assortment of once-local brands. * SunBreak *From the get-go you just don't want to put this book down, slaloming as it does informatively through economic and social history, the wine industry, the future, and observations setting the scene for the great battle between the market forces redrawing the world wine map and, as Veseth puts it, 'the terroirists who are trying to stop them.' Veseth . . . writes authoritatively and clearly. . . . This is undoubtedly a fascinating read that will be a treat to most tastes and is one of the books of the year. -- Paul O'Doherty, JancisRobinson.comWine Wars nicely captures the essence of [the] factors affecting the evolution of wine and the agenda for wine economics. The running theme throughout this book is a search for the future of wine. Writing in a brisk and non-technical style, Veseth uses this theme to focus on the competing forces vying for wine’s future. . . . The interrelationships that bring wine to the world are truly international in nature today, and will only become more so in the future. Veseth infuses Wine Wars with stories about these connections and conflicts, and in the process we learn much about the business aspects of wine—in addition to enjoying the narratives that inform the economics. . . . Anyone with an interest in wine and wine economics will enjoy reading Wine Wars. * Journal of Wine Economics *Jubilant. [Mike Veseth] possesses the art of expression: 'Wine Wall,' 'DaVino Code,' 'McWine Conspiracy' and, without doubt one of the best, 'Château Cash Flow.' He is swimming in a palette of colors, which he delights in dampening: Gallo’s famous Red Bicyclette, Yellow Tail, Blue Nun, his favorite White Zinfandel. . . . [His] work involves a veritable global framework and gives one the chance to visit Australia, [or] New Zealand, for example, in great depth. . . . The reality, which Veseth is right to underline, is that behind all the discourse, all the lyrical flights of fancy about the fabulous year, the involvement of generations of vintners and producers, there is always the fundamental question of money, of revenue and of power. * Revue d'économie régionale et urbaine *Wine Wars provides some terrific insights into how and why the wine you see in your local grocery store got there, and why you buy (or don’t) the wine you do. * The News Tribune *In his insightful and amusing new book, Wine Wars, author Veseth explains the complicated world of wine, analyzing its past and predicting its future. . . . This rich volume with peppery overtones is the perfect match for anyone wanting to know more about the business of wine. Recommended. -- Meg Trauner, Ford Library, Fuqua School of Business, Duke UniversityWine Wars by Mike Veseth is a fantastic, witty read that tells the story of wine market trends, like Two-Buck Chuck and Costco. Also, the book discusses globalization and how this affects wine enthusiasts with a ‘rich but overwhelming array of choices.’ * Nooga.com *[A] superb book about the forces shaping the modern wine industry. . . . [R]eplete with interesting tidbits about economic theory, including the way that protectionist policies have led to the production of plonk, while free markets have forced producers to raise the quality of the wine they sell. These are matters that Mr. Veseth devotes considerable time to, and that he explains in clear and elegant prose. He is an economist, to be sure, but he is a writer of considerable skill and his book is not just educational, but engaging and entertaining as well. It’s not just a great book about the wine industry, but a great business book, period. * Project Sunlight—A Winemaker's Education *If a glass of wine followed by a discussion of economics gets your blood boiling, Mike Veseth’s Wine Wars is the book for you. Writing with wit and verve, Mike Veseth, the wine economist, tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. . . . Veseth has 'grape expectations' that globalization, Two Buck Chuck, and the revenge of the terroirists will uncork a favorable future for wine in an engaging tour-de-force. * Great Wine News *Mike Veseth write about globalization and its effects on the wine industry, citing the popularity of cheap, branded products (Two Buck Chuck, most notably) and the subsequent backlash from “terroirists”- those who believe that a wine should reflect its local soil, culture and climate […] He takes a look at China’s emerging wine business (its output recently surpassed Australia’s) and samples a few glasses from two of its vintners, one the country’s oldest in existence, the other a relative newcomer. * Forbes *Veseth then recounts his own experience on a trip to Friuli in northeastern Italy, a place brutalized by the two world wars, where they have planted a special vineyard of peace using grapes varieties from all around the world. Interestingly, Veseth found that the wine produced from this vineyard, Vino Della Pace (Wine of Peace) wasn’t 'especially distinctive' on the palate, but was memorable for its 'optimistic symbolism.' . . . A few sentences later, 'We longed for the taste of peace when we didn’t have it. Now that we do, we find it a little bland. So we seek out terroir, even if it threatens to divide us once again.' It’s an astoundingly simple way to say something so profound and Veseth nails it perfectly. . . . Maybe there is more to economics than just money. * Wine Country BC *In Wine Wars, Veseth discusses the different forces that shape the world of wine today. If you want to talk about and understand wine markets, this book is essential. * Yahoo Lifestyle *Wine Wars takes us through the global wine business landscape highlighting many issues at play. He [Veseth] sees wine as a broad church, the future undetermined as the different forces battle it out. * Harpers Wine & Spirit *Wine Wars is a fascinating contemporary insight into the predominant market forces of globalization. . . .But Wine Wars is as much a social history of (and insight into) wine consumerism as it is an economic treatise. . . .Put simply, Wine Wars is one of the better, more informative and entertaining wine books I have read for ages. Thankfully, Mike Veseth avoids the miasma of pompous, self-congratulatory drivel that often swirls around wine criticism. So those in the business of wine who have not read it already, should do so now. . . .If Wine Wars was a wine I would rate it at 98/100— great balance and finesse, good body and grip, fine texture and length and a lingering aftertaste that leaves you craving for more. * Wine Business *Table of ContentsPrelude: Grape Expectations? 1. A Tale of Two Glasses 2. Old Bottles, New Wine Flight One: Globalization—Blessing or Curse? 3. The DaVino Code 4. Missionaries, Migrants, and Market Reforms 5. The Masters of Wine 6. Curse of the Blue Nun 7. America’s Hangover Globalization Tasting Flight Two: The Miracle of Two Buck Chuck 8. Martians versus Wagnerians 9. They Always Buy the Ten Cent Wine 10. Everyone’s a Critic 11. The McWine Conspiracy 12. The Future of Wine in Three Bottles Two Buck Chuck Tasting Flight Three: Revenge of the Terroirists 13. Mondovino and the Revenge of the Terroirists 14. The War on Terroir 15. The China Syndrome 16. The Best of Wines or the Worst of Wines? Grape Expectations Tasting

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Book SynopsisFrom an old-fashioned cocktail made for a flask to a pitcher of salty dogs for the pontoon boat, Camp Cocktails brings great drinks to the great outdoors.Table of ContentsIntroduction Chapter One: Before You Leave (Camp Cocktail Basics) Transporting Spirits Cocktail Techniques Camp-Friendly Barware Let’s Talk About Ice Chapter Two: Backpacking Flask Cocktails Easy “Spikeables” Chapter Three: Car Camping You’ve Arrived Morning Tipples Hammock Happy Hour By the Campfire Chapter Four: The Cabin On the Dock Chilling in an Adirondack Stargazing Chapter Five: Foraged and Found Spring Summer Fall Resources Acknowledgments About the author Index

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Book SynopsisTHE PERFECT GIFT for anyone who likes a glass of red. And a double gin. And a vodka shot. And a flaming tequila. And a candy floss caipirinha . . . and a small Bahama Mama.__________________________________''A good hangover should be a total mystery to you. How did this happen? Why do you feel so ill?Pretend to yourself that you drank less than you did. Insist you stuck to beer, forgetting the champagne at the start of the evening and the round of jalapeno tequilas you did for a bet in that club next to the dual carriageway at 2am.''__________________________________''What a confusing world it can seem with a hangover. Sit as still as you can. Do not attempt to make any decisions.Look out of the window. Can you recognise simple shapes or colours? Is there a moon or a sun in the sky? What sort of a name might you have? Where might there be bacon?''__________________________________This delightful book is the latest in

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Book SynopsisFiona Morrison, awarded the coveted Master of Wine in 1994, is a talented writer and winemaker who works closely with her husband, Jacques Thienpont, helping to make the wine and manage their three Bordeaux estates – Le Pin (Pomerol, home to one of the world’s most prestigious red wines), L’IF (Saint-Emilion) and Château L’Hêtre (Côtes de Castillon). Fiona has over 30 years' experience in the fine wine trade on both sides of the Atlantic. “Fiona Morrison Thienpont has written a book from a viewpoint no other writer, as far as I know, has ever possessed: a seat at the heart of the action.” – Hugh Johnson "It all comes down to succession: how a family can hold together over the course of generations, continuing to build on the success of their vines and their ancestors. Wine is one of the rare businesses in which this level of international fame and internal family politics plays out over centuries—unless you consider royalty a business. So, it makes for an unusual sociological study and compelling prose." – Joshua Greene, Wine & SpiritsTrade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

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Book SynopsisTells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. This title offers information on what we know about how humans created and enjoyed fermented beverages across cultures. It also explores a provocative hypothesis about the integral role such libations have played in human evolution.Trade Review"McGovern's delving, detailed in this fascinating book, leaves little doubt that humans are born drinkers." New Scientist "(A) magnificent study, skillfully written and well illustrated." Choice "Takes his reader on a world tour, examining the archeological record for alcohol use across continents and cultures." Nature "Highly informative and challenging." California Grapevine "In this engaging book, Patrick McGovern gives us a world tour of the origins of alcoholic beverages." -- John Gava Law Society Journal "A remarkable book, both erudite and entertaining." GastronomicaTable of ContentsList of Illustrations Preface 1. Homo Imbibens: I Drink, Therefore I Am 2. Along the Banks of the Yellow River 3. The Near Eastern Challenge 4. Following the Silk Road 5. European Bogs, Grogs, Burials, and Binges 6. Sailing the Wine-Dark Mediterranean 7. The Sweet, the Bitter, and the Aromatic in the New World 8. Africa Serves Up Its Meads, Wines, and Beers 9. Alcoholic Beverages: Whence and Whither? Select Bibliography Acknowledgments Index

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Book SynopsisBuild your own winery! Learn how to set up a home winery and construct all the basic equipment for just a fraction of what commercially manufactured products would cost. Leading you through the entire winemaking process, Steve Hughes includes building plans and step-by-step instructions for making more than 30 essential winemaking tools. From fashioning presses and pumps to the best way to fill and cork bottles, The Homebuilt Winery covers everything you need to know to affordably enjoy delicious, high-quality homemade wine.

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Book SynopsisWant to pick the perfect wine for dinner? Red, white or Rose? Dry or Fruity? Spanish or Portuguese? Become the expert with Wine Folly''s Magnum Edition: The Master Guide.''This will effortlessly teach you all you need to know to bluff your way through a wine list, taste like a pro, or pick the perfect accompaniment to a meal'' Good Housekeeping_________For anyone who''s ever wanted to learn more about wine, here is the place.Wine Folly introduced a whole new audience to the world of wine, making it easy for complete beginners to understand the fundamentals thanks to their straightforward advice, simple explanatory graphics and practical wine-tasting tips.Now they are back with plenty more eye-catching visuals and easy-to-grasp advice that the brand has become known for. Wine Folly Deluxe comes complete with a fresh look, twice as much information on regions, and a profusion of new and alternative wine styles.With everything you need in clear and eye-catching visuals, this will take your appreciation and understanding of wine to the next level.Trade ReviewA definitive guide, filled with eye-catching infographics and tasting tips to help novice and experienced wine lovers navigate the wine world * Vegetarian Living *For anyone who's ever wished they knew more about wine, this jargon-free visual guide will effortlessly teach you all you need to know to bluff your way through a wine list, taste like a pro, or pick the perfect accompaniment to a meal * Good Housekeeping *Written in the same accessible style as their direct and informative website, this guide is the perfect manual for any wine lover. A top wine companion to keep by your side. * Italia! *

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Book SynopsisIn this detailed how-to book, learn the techniques, and procedures to distill raw natural materials into a variety of applications.

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Book SynopsisSavour the taste of paradise with Margaritaville: The Cookbook

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Book SynopsisThe best introductory book on wine to come along in years” (The Washington Post) from the creators of the award-winning Wine Folly website Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals.   Wine Folly: The Essential Guide to Wine will help you make sense of it all in a unique infographic wine book. Designed by the creators of the Wine Folly website, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including:    •  Detailed taste profiles of popular and under-the-radar wines.    •  A guide to pairing food and wine.    •  A wine-region section with detailed maps.    •  Practical tips and tricks for serving wine.    •  Methods for tasting wine and identifying flavors. Packed with information and encouragement, Wine Folly: The Essential Guide to Wine will empower your decision-making with practical knowledge and give you confidence at the table.

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Book SynopsisDrink your way through Japan (even from home) with the help of this book! Japan is home to some of the world's most interesting alcoholic beverages from traditional Sake and Shochu to Japanese whisky, beer, wine and cocktails that are winning global acclaim and awards. In this comprehensive survey of Japanese drinks, experts Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Sake, Shochu, whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum wine and other fruit wines. There is also a fascinating chapter on modern Japanese-style cocktails complete with recipes so you can get the authentic experience, including: Sour Plum Cordial; Sakura Martini; Improved Shochu Cocktail; Far East Side Cocktail. Thorough descriptions of the varieties of each beverage are given along with the history, production methods, current trends and how to drink them. Detailed bar and buyer's guides at the back of the book list specialist establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world, including London, Paris, New York, San Francisco, Chicago, Washington DC, Shanghai and more! This is an indispensable book for anyone interested in brewing, distilling, new cocktails or Japanese culture, travel and cuisine. Kampai! Cheers!Trade Review"Perfect for the traveler or epicurean, [The Complete Guide to Japanese Drinks] reveals the secrets of Japan's varied alcoholic beverages. Written in a conversational yet informative voice, every chapter delivers valuable insight into how these drinks evolved, found favor at home, and are often misunderstood overseas." --Christopher Pellegrini, Author, The Shochu Handbook"Following Brian Ashcraft's excellent Japanese Whisky, Tuttle has brought out this compendious guide to the full range of Japanese beverages…Written in an easy, flowing style, it covers a lot of ground in a short space of time…a beautiful, carefully put together coffee-table book full of insights, anecdotes and thirst-inducing pictures that leaves the reader yearning not just for a warm cup of sake or a stiff Yamazaki, but for individual titles devoted to each type of drink."-- The Japan Times"There's nowhere I'd rather drink than Japan, and no one I'd rather have telling me what, where, and how to drink than Stephen Lyman and Chris Bunting, whose bibulosity is matched only by their curiosity." --Matt Gross, formerly the New York Times Frugal Traveler

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Book SynopsisFor centuries a bastion of tradition and the jewel in the crown of French viticulture, Bordeaux has in recent years become dogged by controversy, particularly regarding the 2012 classification of the wines of St.-Émilion, the most prestigious appellation of Bordeaux's right bank. St.-Émilion is an area increasingly dominated by big international investors, especially from China, who are keen to speculate on the area's wines and land, some of whose value has increased tenfold in the last decade alone. In the controversial 2012 classification, certain châteaux were promoted to a more prestigious class because of insider deals that altered the scoring system for the classification of wines into premier crus and grand crus. This system now takes into account the facilities of each château's tasting room, the size of its warehouse, and even the extent of its parking lot. The quality of the wine counts for just 30% of the total score for the wines of the top ranking, those deemed premier grand cru classé A. In Vino Business, Saporta shows how back-room deals with wine distributors, multinational investors like the luxury company LVMH, and even wine critics, have fundamentally changed this ancient business. Saporta also investigates issues of wine labelling and the use of pesticides, and draws comparisons to Champagne, Burgundy and the rest of the wine world. Based on two years of research and reporting, Vino Business draws back the curtain on the secret world of Bordeaux, a land ever more in thrall to the grapes of wealth.Trade ReviewSome sharp critiques and a few shocking revelations. * Wall Street Journal *Vino Business reveals the seedy business side of the romantic world of French wine. * Washington Post *Gossip as poisonous as pesticides, anonymous informants, rampant greed. . . the latest primetime TV drama? No, it's just St.-Émilion... A new book, Vino Business, by French journalist Isabelle Saporta, has caused a firestorm for its criticism of the French wine trade... If it's causing this much uproar... "it's because she put her finger on the sore spot." * Wine Spectator *Isabelle Saporta bases the book on a true investigation, field work that cannot be contested, work that many of her detractors, the people who snipe at her from behind their keyboards, would do well to be inspired by. * Le Point *The author, investigative journalist Isabelle Saporta, doesn't hold back in questioning the French institutions and traditions that the country's wine industry prides itself on. She's also forthright in her writing on certain individuals. . . The book is a juicy read. * Wine-Searcher.com *Judging by the reaction to its publication it seems that this book, which concludes that more transparency is needed regarding the fabrication and classification of these great wines, is asking the right questions. * Le Parisien *

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Book SynopsisAdd your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!

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Book SynopsisThe redesigned and updated twenty-fifth anniversary edition of the classic volume, now in paperback.

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Book SynopsisOver 30 classic recipes and modern twists for Italy's most iconic cocktail, the Negroni. The Negroni has been a favourite with discerning cocktail drinkers for over a century but has perhaps never been as popular as it is today. What started off as a simple, equal-parts, three-ingredient cocktail (campari, gin, vermouth) has become a global sensation. Included here are recipes for classic Negronis from straight-up over ice to a sparkling aperitivo spritz. This basic formula is then played with in endless ways with Negronis designed for different seasons; bright and citrusy summer versions; cosier, spiced winter drinks; and celebratory cocktails for special occasions. These exciting variations make use of both dry, sweet and aged vermouths, along with ports and sherries, and some truly experimental non-gin negronis (made using bourbon, rum or even mezcal) really open up the playing field! Trade Review“Beautifully photographed by Alex Luck, the recipes are simple and easy-to-follow. Whether you’re enjoying a before-dinner drink or sipping a cocktail with friends, the book offers creative options for putting a new spin on Italy’s classic drink.” – Tastes of Italia

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Book SynopsisThis witty and diverting book, from musician and whisky expert Robin Laing, captivates the reader with folklore and history reflecting aspects of Islay life, all relating back to whisky. Simultaneously entertaining, comforting and informative, Laing uses narrative and lyric to examine the relationship between the islanders of Islay and whisky. When grouped together as a whole, the various anecdotes, poems and songs beautifully illustrate the importance that whisky plays in the lives of the people of Islay, but also of how it has shaped their history.Trade ReviewA fine addition to every whisky library, the book is a testament to a very special aspect of whisky. - CELTIC SPIRIT WHISKY JOURNAL, on The Whisky Muse There might be other guide books about Scotland in general and Speyside in particular, there might be other books about Scottish whisky - but forget them, you only need this. - FOLKWORLD on The Whisky River.

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Book SynopsisJoin authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.Trade ReviewTwo of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever. -- Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.A definitive book on sourcing wood, the complexities of the coopering process and even the finishing oak maturation and compounds that make their way into your book. This book is a must-add for your library. -- Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing CompanyTable of ContentsAcknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again Romans and (Celtic) Countrymen—Wood Replaces Clay Vessels of Wood—Barrels, Boats, and Brewing Messages in Barrels—Regulation, the Hanseatic League, and Other Alliances of Trade Barrels Across the World—Exploration and Industry The Sun Also Rises—the Shifting Nature and Use of the Barrel 2. Cooperage 3. Wood & Wooden Vessels The Wood Before Time American Oak European Oak French Oak The Oak of Other Regions Harvesting, Splitting, Dressing, and Seasoning Vessels of Wood—About the Size of It Curiosities and Anachronisms—Other Wooden Vessels Used for Brewing 4. Wood Maintenance Cellar Design—from Zero to Infinity (and Beyond) Cellar Ambiance—Temperature, Humidity, and Other Factors Inspecting New Barrels, and Barrels New to You Basic Cooperage Tools Repairing Leaks in Barrels Evaluation and Care of Foeders 5. Flavors from Wood Materials Extracted from Wood Seasoning, Bending, Toasting, and Charring What Happens When Beer Contacts Wood More Arcane Processes and Effects of Extraction Other Wood-Related Products and Processes You May Not Have Thought Of 6. Flavors in Wood Sour and Sour—Skinning the Cat Voodoo Magic—Inoculation, Re-inoculation, and Keeping It All Going 7. Blending and Culture The Fifth Element Appendix A Appendix B Bibliography Index

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Book SynopsisIf you love wine, this book will give you all the knowledge and self-confidence you need to become a world-class wine taster. It reveals in methodical steps exactly how to acquire essential wine-tasting skills. Cees (it’s pronounced ‘Case’) van Casteren is a brilliant scientist, author, and international wine competition judge, as well as one of the global super-elite (less than 500 top experts worldwide) who have been able to earn the supreme title, Master of Wine.Anyone Can Taste Wine first appeared in Dutch and instantly established itself in the Netherlands as far and away the most authoritative and popular book on the subject.From the book’s introductory chapter:“Many people typically believe that the ability to taste comes from some kind of inborn, innate aptitude—as though ‘taste’ were a genetic hand-me-down—something that you either have, or you don’t have. But that’s not true.“Wine tasting is a skill. Anyone can taste wine, as long as they have normally functioning senses of smell and taste. Anyone (that is) who is motivated to learn and practice—a lot—can become a good wine taster. Genes or no genes.“Much of this skill will involve awareness of how to train your senses. While there are genetic differences between humans in terms of smelling and tasting, these innate differences do not make one taster better than another. Research by taste professor Linda Bartoshuk, previously at the University of Yale, has shown that a wine taster’s ability to taste is mainly due to the amount of training that the taster has experienced. Specifically, exercises dedicated to recognizing wine scents and developing an attendant wine language are the main contributing factors in developing wine tasting abilities. The difficulty that most besets inexperienced tasters is a lack of suitable vocabulary that would enable them to name and describe the flavors and scents that they taste and smell. This vital skill, being able to describe flavors and aromas in words, remains a common problem, even for the most experienced of wine tasters. According to Professor Tim Jacob of Cardiff University, a method that will enable you to associate smells and flavors with a suitable repertoire of words will contribute greatly to the enhancement of tasting skills . . . that is . . . you just need a method. The more user-friendly, the easier it will be to learn and remember.And that’s exactly what I realized at the start of my Master of Wine studies. The method had to be user-friendly in order to help me to remember all relevant aspects for tasting, describing, and analyzing the wine. In search of these aspects, I started with . . . the wine itself. With this fascinating blend of water (colorless, odorless, tasteless), alcohol (colorless, odorless, slightly sweet), acids, sugars, pigments, aromas, and tannins which together give wine its color, smell, and taste.“And I was quite quick to learn that this very curious and complex combination of color, aromas, alcohol, acids, sugars and tannins actually were the ‘relevant aspects’ I was looking for, and therefore the targets of my attention while developing a method. The answer to my quest was indeed in the wine itself!”Trade Review"Cees is a brilliant taster, but just as importantly, he knows how to communicate his knowledge clearly and with real insight. Consumers will love this book, but I learnt a lot from it too. And I’ve been tasting wine professionally for 35 years." -Tim Atkin, MW"In this thoughtful and highly original book, Cees van Casteren presents his structured and very practical framework for blind tasting wine - this isn’t just for students of wine, but will be invaluable for anyone who tastes wine on a regular basis."-Jamie Goode, UK wine expert"It is the best 'learn to taste wine' book I have ever come across""The person who has written this book comes at this with the mind of a scientist, the soul of a teacher, the eye of a graphic artist, the disciplined organization of librarian (or data scientist), the heart of a wine lover.""This is the book, hands down, which I would give to someone who came to me saying, 'I want to learn more about wine, where do I start?'"-JancisRobinson.comFollow the link for the full article. Recensies | Mysite (ceesvancasteren.com)Describing the taste of wine is a struggle for most people, even seasoned wine tasters. Author and Master of Wine Cees (pronounced Case) van Casteren has created a tasting method that helped him ace the Master of Wine exam and can be used daily by all wine lovers. In Anyone Can Taste Wine, Casteren shares his technique which employs the acronym CHARACTER, (Color, Harvest aromas, Aromas of winemaking, Ripening aromas, Acidity, Candy (sugar level), Tannins, Ethanol (alcohol), and Relative fruit intensity) to guide readers through the wine tasting process, turning aroma and flavor attributes into words. In a glowing review on janisrobinson.com, wine writer Tamlyn Currin writes, “This is the book, hands down, which I would give to someone who came to me saying, ‘I want to learn more about wine. Where do I start?’” Anyone Can Taste Wine’s easy-to-understand tasting method and straightforward, colorful graphics do indeed make it a delight for anyone who has a thirst for wine knowledge. Currin says the book is aimed at wine lovers and enthusiasts rather than MW students trying to pass exams. “As a result,” she says, “the tone is much more relaxed, even playful (it kicks off with one of Roald Dahl’s wickedly cynical but hilarious short stories) and the book is gorgeously bright. A much-needed splash of colour in a run of black-and-whites.”Lisa Denning, thewinechef.comSynopsis: With the publication of "Anyone Can Taste Wine", international wine expert Cees van Casteren provides all the knowledge and self-confidence required to become a world-class wine taster. Revealed in methodical steps just exactly how to acquire essential wine-tasting skills. Cees (it's pronounced 'Case') van Casteren (who is also an international wine competition judge, as well as one of the global super-elite -- less than 500 top experts worldwide).Critique: Effectively illustrated throughout, informative, and thoroughly 'wine student friendly' in organization and presentation, "Anyone Can Taste Wine" is especially commended to the attention of anyone aspiring to earn the supreme title, Master of Wine -- or just to pick out the perfect vintage for each and every dining occasion. While highly recommended for personal, professional, community, and academic library collections, it should be noted that "Anyone Can Taste Wine" is also available in a digital book format (Kindle, $14.99).Editorial Note: Cornelius (Cees) van Casteren MW (http://www.ceesvancasteren.com) is a Dutch writer and educator. He has won numerous awards for wine tasting since 2000 and became a Master of Wine in 2012. Cees is a Rioja Educator, Ambassadeur du Champagne and WSET Educator. Since 2004, Cees has written 12 books and more than 600 articles on wine and food. He publishes weekly in three newspapers of the Associated Press, is correspondent for Meininger's Wine Business International and writes for several other magazines. Cees is also partner of wine blog thestoryofmywine.com with approximately 100,000 followers on Instagram and Facebook, and he runs his own independent wine consultancy and training business. He currently is Chairman of the Association of Vinologists, the main trade association for wine professionals in the Netherlands.https://midwestbookreview.com/wbw/jan_23.htm#wineJames A. Cox, Midwest Book ReviewThe Master of Wine exam is known to be one of the most difficult tests in the world and there are less than 500 people who’ve secured the honor since the program’s inception in 1953. One of those people is Cees van Casteren MW. In 2012, when he earned his Master of Wine (MW) title, he was only the second person in the Netherlands to hit this achievement.van Casteren has a new English version of his book out this month which takes his framework of expertise and boils it down into a very useful method and reference point for anyone looking to enhance their wine tasting experience. Anyone Can Taste Wine (Carus Books, 2023) is helpful for students of wine, professionals, and anyone who wants to feel more empowered in knowledge and breadth of sense observations.Many wine enthusiasts, both novice and experienced, sense that there is some mystique behind a sharp palate. But it’s not a mystery — wine tasting is about observation. Observation of what one sees, smells, and tastes, and also observation of reference points in one’s larger experience of the world. For example, when someone says they pick up the flavor of buttered toast in a sip of wine, they are observing the taste in the glass and their memory of buttered toast for breakfast. In order to tie those clues to a particular wine, the taster also has to have either experience or a guide to which wines might express that flavor under certain circumstances. When someone says, for example, "I think this one is a Côte de Beaune,” it’s typically not just a good guess. This inference relies on the ability to translate a sensory message and a memory message and identify the wine based on these things. van Casteren’s book supplies a method for deductive interpretation, in both beginner and advanced versions, as well as a solid knowledge-based background on wine growing, making, and aging.Readers will find the G-20 (Wine’s Internationals) and Local Heroes (Around the World in 80 Wines) particularly practical. Here van Casteren takes specific bottle examples and puts them to task with his CHARACTER tasting method — the framework for the tasting technique taught in the book. For example, let’s look at a wine with buttery and toasty notes, which appear in the ‘aromas of winetasting’ metric (the second A in CHARACTER). This factor appears on the page for a wine I’ve enjoyed, Joseph Drouhin Côte de Beaune Blanc from Bourgogne, France. van Casteren lays out the method and experiential notations for this wine as well as background on the region, his tasting notes, serving and storing recommendations, price range, and a list other wines made in a similar style. Each page of Anyone Can Taste Wine is in full color with very clear language and appealing iconic graphics. It includes the aroma wheel by Dr. Ann Noble and plenty of relevant examples of quality and interesting wine that may people can find in the global market. I find that this book makes a positive wine tasting experience accessible to many while still maintaining a dedicated and scholarly standard for a practice that is by no means easy. van Casteren calls this a book for wine lovers, not wine snobs, which is an apt description of well-researched and appealing project that evidences the many years of experience behind is well-earned MW title.Jill Barth, Food and Wine Contributor, Forbes Magazine

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Book SynopsisEnjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails. First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 75 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Cinnamon Toast Crunch White Russian and Whiskey Pour Over. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

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Book SynopsisRaise a glass to the fascinating world of gin with this captivating guide, exploring its rich history, diverse flavors, and the art of crafting botanical blends.   Celebrate the craft of gin with this intoxicating guide to the history, culture and production of the world's favorite spirit. From juniper berries to cilantro, and citrus peel to exotic spices, the endless variety of gin flavours makes it one of the most versatile and beloved drinks today. Go on a spirited journey into the secrets and stories behind this iconic drink with The Little Book of Gin. Discover the history, production and culture of gin and learn how your favorite gins are created through the art of botanical blending. In this pocket guide, you will find: -The differences between various styles of gin, including London Dry, Old Tom and the resurgence of barrel-aged gins. - An in-depth look at the production process, detailing the various botanicals that con

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Book SynopsisCommune with nature, toast the earth’s seasons, and maybe get a little tipsy along the way! Spirits have long been at the center of seasonal celebrations. In ancient times, fine wines, spirits, and brews such as mead and mulled wine were given as offerings to the gods and goddesses to welcome the harvest. Today, we tend to drink cocktails and other boozy beverages during times of joyful celebration, such as sangria in the summer, spiced apple cider in the fall, or brandy nogs during the winter holidays. With Botanical Cocktails, learn how to make more than fifty seasonal cocktail (and mocktail) recipes using delicious, organic ingredients from your own yard or herb garden. Botanical expert Tenae Stewart breaks down the different types of plants that can be used in cocktails, where to source them, or how to grow them yourself to show you that responsibly enjoying garden-to-glass beverages can be a great way to bring more joy, flow, an

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Book SynopsisA witty and immersive look at the history, mythology, science, and magical touch that makes whisky taste like a drop of gold. Braving the “all boys” clubhouse of the world of whisky has not been easy, but Shelley Sackier has managed to do just that out of her love for the drink. By turns funny and poignant and filled with vivid insight into this ancient craft, Make it a Double will persuade even a teetotaler to want a wee dram. As a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, that experience produced a sharp realization that the liquid was foul, poisonous, and needlessly dirtied a previously clean glass. And then she met Scotland. Her curiosity and growing passion lit a fire—igniting a desire to learn more about this craft’s rich and vivid history and the need to break out of an old life and to become the mother, partner, and woman she has always sought to be. After completing a course in Scotland’s famed Bruichladdich Distillery, Shelley begins her path of writing about—and working within—the world of whisky. There has never been a better time for Shelley's inimitable voice to shed light on this intoxicating realm. Women are not only impressively contributing to the burgeoning sales of the spirit—making up nearly 40% of the whiskey-drinking population in the United States—but they are also growing in number as they enter in to, train within, and lead the industry with their determined creativity and innovation. In the tradition of Blood, Bones, and Butter, Make it a Double establishes Shelley Sackier as a fresh new voice in the lush world of culinary narrative.Trade Review"Make it a Double is the bible for whisky lovers and wannabes alike. Showcasing [Sackier's] amazing personality and extreme knowledge on the subject, Make it a Double should definitely be on your reading list." * Food & Beverage Magazine *“What a rich and rewarding blend of memoir, journal, and whisky insights. Shelley Sackier animates the text with her warm, engaging personality, and portrays her whisky journey with wit and wisdom. If this book was a dram it would have a rich, rounded character to savor, and lead to a long finish that provides plenty to think about.” -- Ian Wisniewski, writer and broadcaster, author of The Whisky Dictionary and four other books, contributor to Whisky Magazine and the Malt Whisky Yearbook“Shelley Sackier weaves the magic of Scotland into a tapestry of flavors, aromas, sounds, Gaelic language, audacious wit, intriguing landscape, and of course, whisky. Her writing is artistry through wordsmithing leaving me with an unquenchable yearning for a wee dram of whisky and an urge to run through the house wearing nothing but a sporran. Here’s to hoping there’s a follow up to Make It A Double!" -- Dave Scheurich * Original distiller of Woodford Reserve (1996-2011) and master distiller of Boondocks Whiskey Brands *“It's a story familiar to any whiskey geek—a sip of Scotch leads to an obsession and eventually a dream job at a distillery. Make it a Double follows one woman's journey merging her obsession with her profession." -- Maggie Kimberl, Content Editor, American Whiskey Magazine"Sackier, director of distillery education at Virginia’s Reservoir Distillery, details her 'unquenchable thirst' for all things whisky in this spirited and witty blend of memoir and booze history. The result yields an exhilarating taste of the world of whisky." * Publishers Weekly *

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Book SynopsisTristan Stephenson is back to shake up the cocktail world once more, perfecting classic cocktails and offering his signature reinventions using his world-renowned mixology skills. The Curious Bartender: In Pursuit of Liquid Perfection is the sixth book by bestselling author and legendary bartender Tristan Stephenson. You’ll find 64 of the finest cocktails: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. You will find recipes for everything from a White Russian or a Tom Collins to an Umami Bomb or a Giraffe. He’ll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations at home. Tristan’s done all the hard work for you – all you have to do is leaf through the pages of his book. This is a fantastic new edition of the previously published The Curious Bartender’s New Testament.

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Book SynopsisBeer and Veg has everything you need to enjoy great craft beer with vegetarian and vegan food, including the best suggestions for how to perfectly pair your beer to whatever dish you’re eating, as well as 70 recipes which use beer as an ingredient. The introduction covers how to approach beer with vegetarian/vegan food; then there are tips and tricks on matching beer and food; how to cook with beer in veg/vegan dishes; an extended section of different beer styles and foods to enjoy with them; and then a selection of 70 great recipes using beer as an ingredient. The suggestions made in the book will cover beers from around the world, plus many common and popular dishes. The recipes are a mix of vegetarian and vegan, with vegan options available for most dishes. Having switched to a vegetarian diet himself in the last two years, author and award-winning beer writer Mark Dredge is the perfect person to help you merge the worlds of craft beer and plant-based food.

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Book Synopsis'Love love love this book. It doesn't just simplify wine, it simplifies life. Essential reading.' – India KnightDo you frequently panic in the wine aisle and end up reaching for the same old thing. Every. Single. Time?Have you found yourself picking the bottle with the nicest-looking label?Do you automatically pick the second-cheapest wine on the list? Are you looking to extend your wine horizons beyond Pinot Grigio?You need The Knackered Mother’s Wine Guide. Come and explore the wonderful world of wine with drinks expert Helen McGinn. With tips on how to make the right wine choices for every occasion, from children’s parties (because adults need something fizzy too) to planning a wedding or matching wine with food, this book will help you to choose with confidence.Learn what to look for in the discount deals and discover the can’t-go-wrong crowd-pleasers, perfect reds to go with your Sunday roast, the best wine to drink with chocolate, plus some unexpected suggestions for your next night in. Wine is about far more than just what's in the glass (although that's important too); it brings us together and helps us to find a moment to stop, connect and share stories. This crash-course guide will help you know what to look for in fridge-door whites, store cupboard reds so that you can make the most of time spent together to raise a glass for a special occasion, or wind-down when the kids have finally gone to bed.Because life's too short to drink bad wine.Trade ReviewLove love love this book. It doesn't just simplify wine, it simplifies life. Essential reading. -- India KnightRaise a glass to this deliciously simple guide. -- Daily MailPresented in a humorous, chatty style this book is an intelligent, hugely informative wine guide and McGinn is certainly well qualified to pass on advice. -- Daily ExpressUseful, interesting and very funny - every woman who owns a corkscrew or knows about screw-caps needs a copy of this book. -- Victoria Moore, author of The Wine Dine DictionaryCall it a wine book if you will. It's also a book about contemporary parenthood. I heartily recommend it. -- Jewish ChronicleHer accessible and entertaining guide takes us through a ‘school year’ of simple wine lessons from an autumn term of cosy fireside reds to a summer ‘love-in’ of fruity outdoor favourites. -- Lancashire Evening Post

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Book SynopsisFollowing the success of My French Kitchen, bestselling author Joanne Harris and Fran Warde present a deliciously simple collection of recipes that draw inspiration from the rural markets of Gascony and emphasize rustic, fresh flavors and a relaxed, tossed-together style. From large, lumpy tomatoes bursting with taste, to sun-ripened melons, to goat cheese rolled in fresh herbs, and to locally produced organic honey, this is food as nature intended.

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Book Synopsis1001 cocktail recipes, listed in alphabetical order by ingredients and indexed by the name of the drink.

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Book SynopsisExamines why the American wine culture produces such feelings of anxiety and suggests how readers can overcome their fears and develop a sense of discovery and wonder as they explore the diversity and complexity of the world of wine.Trade ReviewJames Beard Foundation Book Award Nominee for the the Who's Who of Food & Beverage in America Inductee -- No Source James Beard Foundation Book Award Nominee for Beverages -- No Source "A wonderfully intimate memoir-cum-manifesto from a writer comfortable with his own ability as a wine writer who's not afraid to say it as it is... One of the more enjoyable and fluid wine books to read all year." -- Jancis Robinson "Wine aficionados are always bickering among themselves... In his delicious new book, New York Times chief wine critic Eric Asimov cuts through all of this background noise and reminds us of the elemental and undeniable fact that wine is ... sheer pleasure." -- Oregon Live "Eric Asimov sees through the snobby froth of 100-point scores and tutti-frutti tasting notes to the realities of wine, 'staple grocery and occasional star,' as he calls it. How to become America's most trusted wine critic? Read it here." -- Hugh Johnson "In his highly personal, utterly unpretentious book, Asimov makes clear that the most important thing about wine is enjoyment. Any deeper understanding--and for him food, culture, farming, and more count for a lot--depends on it." -- Ed Behr "This book might have been titled A Healthy Dose of Fresh Air. How modestly and reasonably Asimov dares to slay the wine dragons. I reveled in each and every thrust and parry." -- Kermit Lynch "Excellent ... [a] thoughtful read... Like a crisp glass of Sancerre, How to Love Wine is an especially refreshing breeze through the hot air and pretension that's so prevalent in wine culture." -- Sacramento Bee "A friendly, well-written approach to enjoying wine, full of low-stress recommendations to help avoid wine anxiety." -- Kirkus Reviews "Forget the snooty trappings of wine connoisseurship-just drink up and enjoy, argues this simultaneously down-to-earth and romantic meditation... Asimov sprinkles in lively reminiscences of his journalism career and the idiosyncratic culture of wine cognoscenti, and enchants and reassures by his warm savoring of the drinking experience." -- Publishers Weekly "Wine fanatics, or those angling for entry to the world of wine, will find comfort in...Asimov's down-to-earth discussion of loving wine. Moreover, what he argues is most essential for a relationship with wine, and what's most refreshing to read, is an approach free of anxiety and open to love." -- Booklist

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Book SynopsisShaken celebrates The Martini - the quintessential American cocktail, the crowning jewel of civilized decadence. In this edition, the reader can learn bar techniques from the 25 of the world's finest mixologists, what and where to buy the necessary supplies for a well-appointed and modern home bar, and more.

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Book Synopsis

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Book Synopsis

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