101 Award-Winning Cocktails is a truly unique offering for the cocktail book genre. Each recipe is an award-winning creation from one of the world's top cocktail mixologists, accompanied by the mixologists profile, the story behind the creation of their recipes, the competition won and a 'from the horse's mouth' guide to recreating their fabulous mixes. Along with stunning full colour photographs of each drink, this book opens the door to the hitherto unseen world of the greatest mixologists, sharing for the first time ever, the very finest, award-winning cocktail creations, from the world's most talented bartending superstars.
Written and compiled by Paul Martin, himself a multiple champion and cocktail mixing world-record holder. Paul has drawn on the pool of incredible cocktail mixing talent that has made up his global social circle over the last 30 years. It is his own relationship with these giants of the cocktail world that has led to them sharing their amazing, revered recipes with the general public for the first time ever.
In this compact guidebook, wine lovers will find documented facts and valuable tips all about wine. The reader first learns everything about winegrowing-the most important grape varieties, the significance of the terroirs, conventional and biodynamic forms of cultivation, vine protection, and the grape harvest.
The wine cellar is the focus of the second part of the book with the basics of wine processing, barrel development, and bottle production. Traditional as well as innovative methods are described, and the reader learns how the "ideal wine cellar" should look.
A tour of the great wine countries rounds out the book. In addition to the classical wine terroirs, new regions from around the world are presented. And finally there are valuable tips for purchasing wine-and, of course, enjoying it.
An indispensable book for all wine lovers! Highlights include an internationally acclaimed author; a guidebook with experts' knowledge about wine produciton, wine cellars, and the best wines in the world; coverage of new wine cultivating regions in Europe, the U.S., Australia, and Asia; high grade clothing; and a practical pocket format.
Milton Wordley, Philip White
The 35 minute DVD has been created to accompany the book as a "sort of a home movie", a series of video interviews and some historic footage of people associated with the iconic wine. Those interviewed include Dr Ray Beckwith OAM, Dr Bob DeBellevue, MD, Andrew Calliard MW, Peter Gago, Steve Lienert and Daniel Schwarze among others. Camera work, stills and sound were by Milton Wordley and the production was edited by David Banbury. Additional stills were created by Richard Humphries and archival footage by Newfilms for Penfolds.
New Holland Publishers
Ever wondered how the professional barista can create all of those great designs on the top of your coffee?
This is the guide they read, and is your opportunity to learn and become your familys own barista.
Written with advice and instructions from international award winning baristas this book provides a step by step breakdown of a variety of coffee art, designed to assist you to become an artist in your own coffee making.
You will love the intricate designs, and be surprised at how easy they can be achieved.
Also included are some fantastic cake and biscuit recipes containing coffee as an ingredient.
Sylvia Kopp, S. Ehmann, Robert Klanten
Going back to basics, small breweries are using meticulous craftsmanship to create beers with rich taste. These beers represent a new authenticity and way of life. For some, beer has always been a treat for body and soul. Now, beer is establishing itself as the drink of choice among a hipper, cultured audience. "Brew it yourself" is more than a trend; its the credo of a new creative scene that has developed around beer and is questing for its lost taste. What began over 30 years ago with hobby brewers in the United States has today become an international movement with beer-loving adherents from Europe to South Africa. Small enterprises worldwide are combining fresh ideas with traditional methods to create outstanding craft beers. Their inspired experimentation has resulted in a growing range of products that are rekindling passion for the golden goodness. No matter how they are brewed or whether they feature special flavors or new production methods, these beers are all made for maximum drinking enjoyment for those with discerning tastes. Their packaging design is as characteristic as the beers themselves and includes striking labels or bottles with unusual shapes or colors. Barley & Hops gives beer connoisseurs a behind-the-kettles look at their favorite beverage from its historical origins and regional distinctions to current developments. The book includes portraits of those who are united in their passion for craft beer, the brewing process, and creating something unique. Here, they share their personal stories of how they came to brew beer and, in the process, give insight into how beer is advancing our drinking culture today. The beers featured in Barley & Hops are not just meant to be drunk in a bar. Rather, the book introduces a range of brews with individual facets that lend themselves to different occasions for example, a beer that makes a good aperitif, another that is recommended to be served with fish, and yet another for dessert It also includes a glossary with key beer-related terminology and recipes. Cheers!
Fred Noe and Jim Kokoris
An insider's look at the Jim Beam brand, from a 7th generation Master Distiller Written by the 7th generation Beam family member and Master Distiller, Frederick Booker Noe III, Beam, Straight Up is the first book to be written by a Beam, the family behind the 217-year whiskey dynasty and makers of one of the world's best-selling bourbons. This book features family history and the evolution of bourbon, including Fred's storied youth "growing up Beam" in Bardstown, Kentucky; his transition from the bottling line to renowned global bourbon ambassador; and his valuable business insights on how to maintain and grow a revered brand. Includes details of Fred Noe's life on the road, spreading the bourbon gospel Describes Fred's journey to becoming the face of one of America's most iconic brands Shares a simple primer on how bourbon is made Offers cocktail and food recipes For anyone wanting a behind the scenes look at Jim Beam, and an understanding of the bourbon industry, Beam, Straight Up will detail the family business, and its role in helping to shape it.
Yes, great beer can change your life, writes chef Schuyler Schultz in Beer, Food, and Flavour. Here is your authoritative guide to exploring the diverse array of flavors found in craft beer and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Armed with the precise tasting techniques and pairing strategies offered inside, participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out.
Spencre L.R. McGowan
Blotto Botany is a gorgeous little book of medicinal cordials created by herbalist and witchy healing expert Spencre McGowan. Blotto Botany was originally a zine that swept the indie circuit, and we are now turning it into a full-length book with nods to the original design. Inside, readers and herbalism practitioners will find 40 cordial recipes organized by season, each with their own healing properties. Soothe Yourself Tonic, for instance, soothes the nerves after a hard day with gentle lemon balm and rose petals. Lovers' Lip, by contrast, contains stimulating damiana and elderflower, the perfect recipe for _one, two, or few. Other recipes include:
Douglas Fir Tipsy
Oh, Mary! (Bloody Mary)
Tulsi Me Tulsi
Drunk in Love
Selena Ahmed, Ashley Duval, Rachel Meyer
A bitters-making handbook with a beautiful, botanical difference; three scientists present the back-stories and exciting flavours of plants from around the globe, in a range of tasty, healthy tinctures. Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference; three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures. Botanists Selena Ahmed, Ashley Duval and Rachel Meyer from the New York based craft bitters-making company, Shoots & Roots Bitters, take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinal properties just waiting to be discovered at the bottom of your glass. Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
Champagne & Chandeliers Tribute to the great dinners of History Bernadette O'Shea's passion for Champagne takes us beyond the mirror, through time and space.
In all latitudes, friend of the arts, delights gourmets, accomplice musicians, allies of the world, Champagne reveals joy, lightness, enthusiasm, euphoria, tenderness, excellence, inspiration ...
The author invites us to a real fireworks, an exceptional party.
She succeeds in the prowess of this journey in time alongside those who embellish the world (Luciano Pavarotti, Picasso or Ferran AdriÌÊ), those who direct it (from Louis XV to Bill Clinton, through Gorbachev, Mitterrand, Kennedy, George V ...) and those who cheer him up or make him progress.
Thirty-five stories drawn from the great periods of world history, thirty-five exceptional menus, whose food and wine pairings are revisited on the sole theme of Champagne. Champagne is always and constantly different because there are no two identical. Bernadette O'Shea presents more than two hundred from thirty houses, easily accessible nowadays, but also some rare emblematic vintages that she had the privilege of tasting.
The originality of this book is of course the eclectic suggestions of its author, but also to the share of dreams it delivers, a certain art of living and no doubt the intelligence of pleasure. A book to put in the hands of any good epicurean.
Millions of people the world over can't start their day without a cup of coffee. Now, discover the legends, traditions, and secrets of this amazing drink, from bean cultivation and harvesting to toasting and serving. Explore coffee's rich variety of flavors and aromas, the best methods of preparation, and how to use it in cooking with some easy recipes--like a delicious Tiramisu!
Yao-Fen You, Mimi Hellman and Hope Saska
Coffee, tea, and chocolate were all the rage in Enlightenment Europe. These fashionable beverages profoundly shaped modes of sociability and patterns of consumption, yet none of the plants required for their preparation was native to the continent: coffee was imported from the Levant, tea from Asia, and chocolate from Mesoamerica. Their introduction to 17th-century Europe revolutionized drinking habits and social customs. It also spurred an insatiable demand for specialized vessels such as hot beverage services and tea canisters, coffee cups and chocolate pots. This beautiful book demonstrates how the paraphernalia associated with coffee, tea, and chocolate can eloquently evoke the culture of these new beverages and the material pleasures that surrounded them. Contributors address such topics as the politics of coffee consumption in 18th-century Germany; 18th-century visual satires on the European consumption of tea, coffee, and chocolate; and the design history of coffee pots in the United States between the colonial period and the present.