Food Beverage

Discover the joy of creating your own exquisite wines with "Home Wine Making for Absolute Beginners: Unlocking the Secrets of Homemade Wines." This powerful guide takes you from the very basics to advanced techniques, allowing you to freely expand your skills in an easily understandable way. Whether you're in a cramped city apartment or a spacious country house, this book has everything you need to start your winemaking journey.

Professor Erika Szymanski makes wine science accessible to non-experts. Rather than approach wine science as body of facts about wine, Szymanski explores how wine science can open up multiple ways of seeing, understanding, and appreciating wine. Too often, wine science is presented as a comprehensive body of knowledge that enthusiasts aiming to become experts should memorize. This book instead uses scientific research to explore wine as an endlessly rich cultural phenomenon.

Unlock the magic of cider-making with Cider Alchemy, a journey through history, technique, and bold experimentation. From traditional apple and pear fermentations to barrel aging, botanical infusions, and cider mixology, this book blends time-honored wisdom with modern creativity. Whether your a home fermenter, a craft beverage enthusiast, or simply a cider lover, discover the secrets to transforming simple ingredients into extraordinary drinks.

Ready to brew bold, flavorful beer in your own kitchen? Brewmaster at Home is your ultimate step-by-step guide to mastering the art and science of home brewing. Whether you’re a total beginner or a passionate hobbyist, this comprehensive book takes you on a complete brewing journey—from your very first batch to creating custom recipes and even going pro.

Beer Brewing Bliss: Extract Brewing Basics is the first instalment of a two-part book series that will guide you from novice to beer-brewing master. Start here with the basics of extract brewing, then move on to all-grain brewing in Beer Brewing Bliss: All-Grain Brewing Mastery. In Beer Brewing Bliss: Extract Brewing Basics, you'll find everything you need to know to get your journey off on the right foot; and get your first beers brewed to perfection.

Discover the time-honored secrets of crafting authentic mezcal right in your own kitchen! In this busy world, the special touch of handmade spirits often gets lost among mass-produced drinks. But the unique charm of real mezcal still shines bright for those who love and understand spirits. Many dream of capturing Oaxacan flavors in homemade mezcal. Yet its complex rural art seems out of reach, known only to remote areas of Oaxaca. This leaves eager enthusiasts without the know-how they need to produce this unique beverage.

Choose the right bottle for any occasion, whether you're out to eat or staying in, by learning to think like a sommelier—from the world-renowned wine expert and author of Wine Simple.

The sacred. The sinful. The stupid. Tequila is all of it—and this is your lime-salted, smoke-soaked guide to surviving it. There are books about tequila—and then there’s this unholy gospel of agave-fueled madness. The Book of Tequila: Glory, Regret, and Other Sacred Traditions is your laugh-out-loud, profanity-laced, weirdly informative guide to the most dangerous spirit on Earth.

Welcome to Chill: The Wine Lover's Introduction to Cannabis, a unique guide that blends the elegance of wine culture with the emerging post-legalization world of cannabis.

Fermentation is a natural process of preserving food by using microorganisms to break down sugars and starches. This process produces lactic acid, which gives fermented foods their characteristic sour taste. Fermented foods are also a good source of probiotics, which are live bacteria that are beneficial for gut health. Fermentation has been used for centuries to preserve food, and it is still a popular method today. Fermented foods can be found all over the world, and they come in a variety of different types. Some of the most common fermented foods include sauerkraut, kimchi, yogurt, ...

Mit diesem unverzichtbaren Basiswerk wird aus jedem Weinbanausen ein überzeugender Weinkenner. Egal, ob es um den Party-Talk über Bouquets oder Jahrgänge geht, um die Qual der Wahl vor dem Weinregal oder um den Spießrutenlauf bei der Weinprobe - dieses ironisch-unterhaltsame Hörbuch lässt keine Fragen in Sachen Wein offen.

Spill the Tea aims to provide listeners with the most vital information about the flavored tea industry. It distills 15 years of career knowledge by systematically answering top questions about flavored and blended tea, providing a complete view behind the blending room door.

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

Looking for snacking euphoria? Look no further than crisps and drinks! Whether you want to upgrade your hosting abilities, impress friends with your flavour pairing knowledge or wow your in-laws at a family picnic, drinks expert and C4 Sunday Brunch presenter Neil Ridley has got you covered. Divided into sections including Wine, Beer and Cider, Spirits and Cocktails, and Non-alcoholic, each pairing profile includes tasting notes, humorous titbits (did you know there used to be hedgehog flavoured crisps?) and other unique pairings.

In this seven-day guide you will gain a simple-to-digest lesson on Italian wines, taking you from any starting point, to being able to select, taste, pair and pour an outstanding Italian variety. If you are currently at a fairly average stage in your wine knowledge and need a book where a plane ticket to Italy is not required, then this book is for you.

Le rôle de l'alcool dans la vie en société, que ce soit sous forme de vin, de bière ou de spiritueux, fut constant et souvent controversé. Rod Phillips jette dans cet ouvrage un regard original sur les mœurs et les mentalités en matière de consommation d'alcool. Il embrasse neuf mille ans d'histoire économique et culturelle et lève le voile sur les tensions qui existèrent entre les produits sains des régimes alimentaires quotidiens et les objets d'inquiétude sociale, politique et religieuse que sont les boissons alcooliques.

Do it yourself—don’t buy expensive boxed brands of teas that are overprocessed, ineffective, and unspecific. Once you know what to look for, it’s easy to make your own herbal remedies to treat anything from sleep, anxiety, and low energy to menstrual cramps or the common cold.

The book for anyone who’s ever worked in a restaurant or bar — or just wondered what really happens behind the kitchen doors. Jeff has spent years managing Parker’s Table & Bar, where customers get a seamless dining experience, and the staff survives on caffeine, profanity, and mutual suffering. Corporate keeps making things worse, servers handle food like goblins, and the kitchen operates on chaos. But somehow, it all works. Packed with hilarious workplace disasters, painfully accurate restaurant/bar absurdities, and a cast of characters you’ll swear you’ve met before, this is a ...

Italian wines are so numerous that the most fastidious tastes can be satisfied and the most refined requirements met. Not only does the extent of the area planted to vines place Italy at the head of the wine producing countries, but she is ahead of all others for the great variety of her production. The excellent quality of Italian wines, many of which have been exported for centuries to the most distant markets, enables them to travel well, for they are made from grapes which, under the beneficent influence of the mild Mediterranean climate, have ripened to perfection.