Tristan 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 Volume II: The New Testament of Cocktails is the sixth book by bestselling author and legendary bartender Tristan Stephenson.
You’ll find 64 of the finest cocktails there have been, are or will be: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. He’ll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations. Tristan’s done all the hard work for you, selflessly trying every drink known to man to uncover what partners perfectly. All you have to do is leaf through the pages of this – the holy grail of cocktail books.
Hill of Grace is the story of a family who escaped the tyranny of their homeland in 1841 and journeyed to the bottom of the world. Resilience and courage drove the Henschkes as they travelled deep into the Barossa ranges to carve out new lives in the strange territory of the Australian bush. From the very beginnings of settlement in South Australia, many vineyards were planted, with the wine industry seen as a golden opportunity. Many of these colonial vineyards were lost in time. Few attained the international success of Henschke Hill of Grace. This story goes back in time to when the Hill of Grace was planted, following six generations of the family who each contributed to the legend. In 2018 the family celebrate 150 years of winemaking. Current custodians Stephen and Prue, work hand in hand with their progeny, Johann, Justine and Andreas, holding traditions dear, while leading the way to nurture their land with organic and biodynamic practices. As Henschke generations come and go the gnarled Hill of Grace vines have stood constant, magnificent sentinels guarding the past and future.
Deborah Ancona,_ Henrik Bresman
Why do good teams fail? Very often, argue Deborah Ancona and Henrik Bresman, it is because they are looking inward instead of outward. Based on years of research examining teams across many industries, Ancona and Bresman show that traditional team models are falling short, and that what's needed--and what works--is a new brand of team that emphasizes external outreach to stakeholders, extensive ties, expandable tiers, and flexible membership.
The authors highlight that X-teams not only are able to adapt in ways that traditional teams aren't, but that they actually improve an organization's ability to produce creative ideas and execute them increasing the entrepreneurial and innovative capacity within the firm. What's more, the new environment demands what the authors call _distributed leadership, and the book highlights how X-teams powerfully embody this idea.
Prepare to enter Shanghai's vibrant food and drink scene! As a lively metropolis Shanghai is home to an ever-evolving gourmet industry. Readers will tour the trendiest venues across this dynamic city, and gain a wider appreciation of the unique cultural histories behind signature dishes and beverages, which are often influenced by regional Chinese cuisine. Interesting anecdotes from Chinese history make this more than just a foodie-book. Many of the stories combine practical recipes with cultural content, while others give the readers clear guidance for sampling the tastiest food in Shanghai. The book also features first-hand restaurant reviews about the multinational food scene in Shanghai, including a world-famous restaurant which spread its wings to find a new home in this remarkable city. AUTHOR: As a member of Shanghai United Media Group, Shanghai Daily was launched on 1 October 1999. It is the oldest local English-language daily newspaper on the Chinese mainland, and the primary source of information for English readers in Shanghai and the Yangtze River Delta Region.
From little beginnings: the extraordinary story of a bloodstained, diminutive crumb of a servant girl who went on to shape the world. Exuberant and utterly distinctive, LITTLE recalls a momentous stretch of French history through the eyes of Marie Groscholtz, who survives the harshest of beginnings and most violent of revolutions to craft her place in history. LITTLE is a stunning artefact of a novel; a wonderfully grisly reimagining of the life and times of Madame Tussaud. Carey weaves a tale of heartfelt sympathy and jet-black humour; eccentric oddity and utter enchantment. Dickensian in style with an unforgettable cast of characters, LITTLE is a masterpiece for modern times.
Ren_ Redzepi,_ David Zilber
At noma _ four times named the world's best restaurant _ every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles.
Now Ren_ Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And _ perhaps even more important _ it shows how to use these game-changing pantry ingredients in 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Busaba is modern Bangkok dining. Having opened its first restaurant on London's Wardour Street in 1999, the chain now has 13 restaurants across the capital and its suburbs, with a number of locations winning consumer and trade awards.
Bangkok Thai: The Busaba Cookbook takes everything the restaurants legions of fans love about Thai cookery and makes it available to the amateur chef. The book offers 100 recipes ranging from salads and soups to stir-fries, wok noodles, curries and chargrills, as well as Asian-inspired cocktails and desserts. And it's all achievable without having to locate specialist food shops; the book has been developed specifically with home cooks in mind, and along with easy to obtain ingredients offers shortcuts and hacks to help recreate the tastes of South-East Asia with as little fuss and as much enjoyment as possible.
Matt Purbrick and Lentil Purbrick
In The Village, Matt and Lentil from Grown & Gathered focus on the life-giving value of cooking and eating with your village - whether made up of family or friends. Wholesome staples, like Kombucha and Sourdough flatbreads. Pickles and preserves, like Pear, lemon and chilli jam and Zucchini pickles. Delicious meals including Honey onion, buckwheat and lentil salad, Nonna's leek and spinach fritters, and Pan-fried gnocchi, pea and ricotta salad. Desserts like Baked plums, sage and warm cheese, and Raw chocolate and espresso bowls. A comprehensive chapter with practical advice on setting up a natural garden to feed your village will help you get the basics right: the importance of soil and sun, garden design, planting guides and projects, and natural pest control. The Village is about nurturing and being nurtured, by growing, cooking and eating together - whether it's dropping a loaf of bread around to a neighbour, or spending an afternoon making a big batch of pickles with your mates. It is about food, but beyond food. It is for everyone who wants to embrace the fullness of life in all its mess, for everyone who wants to connect. Because we all deserve it.