As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests--but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple- batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thy
In the Prohibition era, American cocktail enthusiasts flocked to the one place that would have them-Paris. In this sweeping look at the City of Light, cocktail historian Philip Greene follows the notable American ex-pats who made themselves at home in Parisian cafes and bars, from Ernest Hemingway, F. Scott Fitzgerald, and Gertrude Stein to Picasso, Coco Chanel, Cole Porter, and many more.
A Drinkable Feast reveals the history of more than 50 cocktails- who was imbibing them, where they
Everything you ever needed to know about cider, from the history of the drink and the traditions surrounding it, to recommended regional varieties and the best terroirs, from the leading UK expert on cider, Gabe Cook.
This beautifully presented Little Book is an excellent introduction to the world of craft beer including the major UK, US, and European microbreweries. It includes a fascinating history of the product, how it's made, how best to drink it and details of the world's finest craft beers.
THE NON-ALCOHOLIC COCKTAIL BOOK "Genuinely delicious and grown-up-booze-free ideas. And they are all made with non-alcoholic ingredients, from exciting new mixers to rich, fragrant syrups and spirits. Most can be created with ingredients found in your kitchen or garden, and all promise an exciting new way to drink dry.
Three-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic (Japanese Cocktail, Bee's Knees, Harvey Wallbanger) and contemporary (Remember the Alimony, Little Italy, La Perla), in addition to fun narrative asides and beautiful full-color photography.
This memoir and manifesto--at turns thoughtful, raw, and even incendiary--offers an insider's glimpse into the spirits industry, from the country's foremost expert on sustainable, responsibly-sourced, and grower-produced spirits. Thaddeus Vogler is one of the most important people in the beverage industry today- a man on a mission to bring "grower spirits"--spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates--to the public eye. By the Smoke and
A wine journey to give readers confidence in their tastes, help them appreciate the wines they love, and introduce the mystery and science of wine in a friendly and unpretentious way. Cathy Marston is the wine writer for food24.com, the Cape Times and Wine Spectator A- she currently has 5,400 Twitter followers. Marston is a recognised wine exp
BraaiKonings van die Kaapse Wynlande vier die beste Suid-Afrikaanse gasvryheid. Hierdie inspirerende maar maklike braai resepte van plaaslike persoonlikhede in die Kaapse Wynlande word gekomplimenteer deur wyne wat deur deskundiges voorgestel word.