From Lonely Planet, the world's leading travel guide publisher, Wine Trails, the first book in Lonely Planet's "Perfect Weekends" series, introduces the secret gems in well-known regions such as Napa and Sonoma, Tuscany, Burgundy and Rioja, and also explores off-the-beaten-path regions in Georgia, Greece and beyond. Detailed itineraries recommending the most interesting wineries and the best places to stay and eat in 52 wine regions near major cities make this perfect for travel enthusiasts who enjoy wine.
From a traditional Bellini to a deliciously unique take on the Mojito, these 90 recipes put wine front and center. Created by the internationally known bartender Gianfranco Di Niso in collaboration with Davide Manzoni, Wine Cocktails features stunning images by master photographer Fabio Petroni. Many of the drinks are originals, and they're classified according to the starring wine: vermouths, spumantes, fortified wines like sherry and Madeira, port (white, red, or ros#65533;), sweet wines, and aromatics.
Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It's for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty--and frankly, rarely seems worth the price. Today, though, Champagne is in the midst of a renaissance--no longer to be unjustly neglected.
I Taste Red is the first book of its kind to address and relate all the different sensory and psychological factors that shape our experience of tasting wine. Award-winning author Jamie Goode explores how our sensory system, psychology, philosophy, and flavor chemistry all play a central part in our perception and enjoyment of wine. He uses case studies, grounded in practice, to demonstrate his theory and to illuminate his conclusions about how language and sensory output help us construct our recognition and interpretation of flavor.
Take an intimate look into the contemporary world of absinthe. International in scope, Absinthe: The Enchanted Elixir is a visually rich journey into an alluring subculture. Filled with color reproductions of classic and current lithographs, posters, cartoons, photos of antiques and glassware, and other tools of the absinthe drinker, this new and comprehensive guide explains and illustrates the history, culture, and mystique of the drink known as the Green Fairy.
Lonely Planet's World's Best Drinks is your passport to the planet''s best tipples and soft drinks. Quench your thirst with over 60 recipes including cocktails, delicate tea brews and zingy aperitifs. For each of the authentic recipes in this book, an ''Origins'' section details how the drink came into being in the culture that created it, alongside tasting notes of how best to sample it for the authentic experience, whether in an upscale New York cocktail bar, a fireside lounge or a Chinese teahouse. Each recipe includes ingredients and easy instructions so you can make it at home - as well as a photo to show you how it should look when you're finished. Perfect for any budding barista or bartender, this book has everything you need to blow your friends away at your next drinks party.
This engaging guide demystifies the art of ordering, preparing, and serving wine, beer and cocktails so you can drink like a boss every time. Whether you're hosting a cocktail party, attending a business lunch, or relaxing with friends at the local brewery pub, you'll gain the confidence to know exactly what you love to drink and serve.
The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available--from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. Amaro is the first book to demystify this ever-expanding, bittersweet world, and a must-have for any home cocktail enthusiast or industry professional.
How bourbon came to be, and why it's experiencing such a revival today. Unraveling the many myths and misconceptions surrounding America's most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue.
Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations.
As a journalist spurred by curiosity and thirst, Lucy Burningham made it her career to write about craft beer, traveling to hop farms, attending rare beer tasting parties, and visiting as many taprooms, breweries, and festivals as possible. With this as her introduction, Lucy decided to take her relationship with beer to the next level: to become a certified beer expert. As Lucy studies and sips her way to becoming a Certified Cicerone, she meets an eclectic cast of characters, including brewers, hop farmers, beer sommeliers, pub owners, and fanatical beer drinkers.
This collection serves up 65 globe-roaming and simple recipes from appetizers to snacks and main courses that go beyond typical pub grub with recommendations of beer styles and widely available must-try brews for each dish. Beer Bites is ideal for the growing cadre of craft beer lovers eager to explore the basics and nuances of beer and food pairings, whether they are hosting tasting nights or just enjoying one good brew at a time.
Brew It Yourself is a collection of more than 75 home brewing recipes, sure to put a fizz back into this popular pastime by adding a modern twist to some old favorites and introducing whole new range of drinks to tantalize the taste buds. Taking their two great loves -- alcohol and gardening -- Nick Hood and Richard Moyle provide home brewing recipes to inspire you to turn a surplus harvest, a visit to a fruit farm or a delivery from a supermarket into a fantastic variety of drinks. With drinks ranging from a classic elderflower sparkle to homemade absinthe, Richard and Nick bring the art of home brewing back to earth.
Not all bottled water is created equal--but how do you differentiate natural, untreated waters from the thousands of processed waters? This illustrated companion reveals the epicurean pleasures of water and shows you how to select bottled waters that will tempt your palate.
To make any old cup of coffee, you simply need a pot, heat, ground coffee, and water. But you're not just anyone. You are a coffee aficionado, a determined, fearless seeker of the best java. And this is the guide for you.
As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers "recipes" for creating your own tea blends using natural ingredients.
1 month. 80 breweries. 5000 miles. 1 state. This is Craft: The California Beer Documentary. From director Jeff Smith (The Arrested Development Documentary Project) comes an all new documentary highlighting the undisputed king of craft beer, California. With over 600 breweries and a $6.5 billion economic impact, California has been leading the charge for many years. The film explores California's important place in the world of craft beer told from the masters of the industry including Sierra Nevada, Stone and Lagunitas. Starting with America's first craft brewery, Anchor Steam, the film explores topics ranging from the environmental concerns of running a brewery in a state with a serious water shortfall, the potential for a craft beer bubble and micro vs. macro beer. This is Craft: The California Beer Documentary.
A documentary on the fine dining subculture of foodies. The interest in haute cuisine has grown exponentially. Now, we enter the world of one of the most influential people on the food scene - the foodie. A subculture of blogging food critics with a mission to eat at the best restaurants on earth. Through our close study, we get access to the world's most exclusive restaurants and get to know a group of slightly bizarre but charming food maniacs.