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Author: Becky Sue Epstein
Publisher: Reaktion Books
ISBN: 1789141869
Category : Cooking
Languages : en
Pages : 273
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Book Description
Today, many fortified wines are flourishing again, revived by discerning drinkers and modern mixologists all over the world. Once popularly savored before or after dinner, fortified wines—vermouth, sherry, port, madeira, and the like—had fallen out of favor until recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and they are being appreciated anew for their fine qualities and strong, complex tastes. Strong, Sweet and Dry is the ultimate guide to these freshly rediscovered palate pleasers. In lively style, Becky Sue Epstein explores the latest fortified wine innovations and trends, along with their colorful history, including the merchants, warriors, and kings who helped bring these beverages into being. Featuring a plethora of enticing images, along with anecdotes, facts, and recipes, this is a superb tour through the long history of fortified wines and their global resurgence today.
Author: Becky Sue Epstein
Publisher: Reaktion Books
ISBN: 1789141869
Category : Cooking
Languages : en
Pages : 273
Get Book Here
Book Description
Today, many fortified wines are flourishing again, revived by discerning drinkers and modern mixologists all over the world. Once popularly savored before or after dinner, fortified wines—vermouth, sherry, port, madeira, and the like—had fallen out of favor until recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and they are being appreciated anew for their fine qualities and strong, complex tastes. Strong, Sweet and Dry is the ultimate guide to these freshly rediscovered palate pleasers. In lively style, Becky Sue Epstein explores the latest fortified wine innovations and trends, along with their colorful history, including the merchants, warriors, and kings who helped bring these beverages into being. Featuring a plethora of enticing images, along with anecdotes, facts, and recipes, this is a superb tour through the long history of fortified wines and their global resurgence today.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607749297
Category : Cooking
Languages : en
Pages : 306
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Book Description
TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
Author:
Publisher: Mixellany Limited
ISBN: 1907434291
Category :
Languages : en
Pages : 140
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Book Description
Author: Tess Szamatulski
Publisher: Storey Publishing, LLC
ISBN: 1603422803
Category : Cooking
Languages : en
Pages : 441
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Book Description
Brew your own clones of Magic Hat #9, Ithaca Brown, Moose Drool, Samuel Adams Boston Ale, and 196 more commercial beers! Revised, improved, and expanded, this second edition of CloneBrews contains 50 brand-new recipes, updated mashing guidelines, and a food pairing feature that recommends the best fare to match every beer. With basic brewing equipment and a bit of know-how, you can duplicate all of your favorite lagers and ales from home.
Author: William Edward Fitch
Publisher:
ISBN:
Category :
Languages : en
Pages : 852
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Book Description
Author: Madeline Puckette
Publisher: Avery
ISBN: 1592408990
Category : Art
Languages : en
Pages : 242
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Book Description
"A hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com"--Provided by publisher.
Author: William Edward Fitch
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 854
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Book Description
Author: Becky Sue Epstein
Publisher: Reaktion Books
ISBN: 1861899637
Category : Cooking
Languages : en
Pages : 138
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Book Description
From the smash of a bottle on the side of a new ship to the pop of the cork at a New Year’s Eve party champagne signals celebration, fun, and camaraderie all over the world. Bubbly, as we affectionately call it, is a symbol of luxury and decadence and the go-to drink whenever there is an important toast. This history from Becky Sue Epstein is a celebration of the world’s most celebratory drink. Here, Epstein chronicles champagne’s story, from the world’s first sparkling wine, produced in Limoux, Languedoc, in 1531 by monks at an abbey in Saint-Hilaire to the celebrities who made champagnes famous and continue to do so today— from Dom Perignon to the widow Veuve Cliquot. Most important, Epstein fully explains the distinction between champagne and sparkling wine. In this informative chronicle, she answers whether French champagne is really better than other sparkling wines and elucidates the science behind that characteristic fizz and bubble. She takes the reader on a tour of vineyards in wine regions around the world and teaches the correct techniques for storing and serving champagne and sparkling wines. Whether you prefer magnums of Cristal or the affordable thrill of Cold Duck, Champagne is an invaluable complement to any bubbly glass and an informative, elegant gift for connoisseurs, beginners, and wine lovers of all kinds.
Author: Brad Thomas Parsons
Publisher: Ten Speed Press
ISBN: 0399582762
Category : Cooking
Languages : en
Pages : 290
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Book Description
From the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes. JAMES BEARD AWARD FINALIST • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes. Praise for Last Call “[Parsons] captures the people and places through stunning photographs and prose. Like a perfectly balanced cocktail, it is equal parts cocktail recipes, travelogue and mixtape.”—The Atlanta Journal-Constitution “Measure equal parts travelogue, tell-all, discography, and cocktail companion—in service of an obituary of all patrons—and you have Last Call; Brad Thomas Parsons’s best book yet. Through soulful photos and gritty interviews, he and photographer Ed Anderson capture the rawness, vulnerability, and ecstasy of the metamorphosis between the end of a guest’s night and the beginning of a bartender’s.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book “This book is a delight. Last Call shows us the sense of community evoked by bartenders across the country, whose wisdom and tenderness are captured here both in words and beautiful photographs. It made me—an erstwhile bartender and faithful customer—happy to remember that we all have nights when we unexpectedly hear the words ‘last call,’ and that noble and fascinating bartenders are out there waiting to share it with us.”—Alan Cumming
Author: Magnus Nilsson
Publisher: Phaidon Press
ISBN: 9780714876849
Category : Cooking
Languages : en
Pages : 0
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Book Description
The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US. From the publisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook.
