Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere.

    It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.

    With this cocktail companion, you will be able to fully enjoy Hemingway’s works beyond the limits of the imagination—pick up this book and taste how “cool and clean” and “civilized” Frederic Henry’s martini was in A Farewell to Arms, or sip a Bloody Mary, a drink rumored to be named by Hemingway himself!

    Immortalized by writers such as Shakespeare and prized by wine connoisseurs of the past, sherry was once considered to be an indispensable element of a well-stocked wine cellar, yet in modern times it has been largely ignored, to the point where it is sometimes forgotten that sherry is even a wine at all. Recent years, however, have seen a resurgent interest in sherry among wine consumers worldwide, particularly when it comes to top-quality dry versions, from fino and manzanilla to oloroso, amontillado or palo cortado.In this authoritative guide, Peter Liem and Jesús Barquín present a detailed and thorough introduction to these inimitable wines. While they acknowledge sherry’s historical significance and rich tradition, they focus on discussing sherry from a contemporary perspective, describing the vast array of sherry styles and examining the intricate methods of production and aging that shape the wine’s character, as well as offering extensive profiles of sherry bodegas and producers. Also included is a chapter on Montilla, a closely-related Andalusian wine that demonstrates an identity all its own.Sherry, Manzanilla & Montilla is the first entirely new book on sherry to be published in the United States in over two decades, making it an indispensable resource for anyone seeking to learn more about this remarkable wine.

    H. Hirsch Reserve Straight Bourbon Whiskey is a legendary spirit whose rise parallels the revival of the American whiskey industry itself after nearly 30 years of flat sales and discouraged marketers. It is also the story of a small distillery in Schaefferstown, Pennsylvania, whose fame dates back to the 1750s, and whose final collapse prefaced its famous product's reign. Seemingly the story of a single product, it touches numerous strands of American history and includes a colorful cast of characters, from the whiskey-making Beams, to the giants of the post-Prohibition distilled spirits business, to the mysterious Mr. Hirsch himself. A great product needs a great story, and A. H. Hirsch Reserve Straight Bourbon Whiskey had that in abundance. A one-of-a-kind whiskey, it was only around for about 20 years and is now largely out of circulation, but even now tasting it may not be quite impossible. Charles Cowdery is one of the most acclaimed writers about whiskey and whiskey-making in the United States. The author of Bourbon, Straight; The Uncut And Unfiltered Story Of American Whiskey, he is a Kentucky Colonel and a member of the Kentucky Bourbon Hall of Fame.

    With his conversational and accessible tutelage, de Kergommeaux offers readers a carefully researched, reliable, and authoritative guide to Canadian whisky that is, quite simply, not available anywhere else. Not only a book describing the history and culture of the spirit, Canadian Whisky: The Portable Expert is also an informed exploration of taste. For the first time, whisky consumers -- experts and novices alike -- can approach Canadian whisky with a connoisseur's appreciation of its rich subtleties.

    The book also covers bourbons and ryes, making this the go-to volume for the serious whisky connoisseur as well as the passionate beginner. This essential guide represents the collective, subjective wisdom of an international team of critics who winnow the world of spirits down to the “must-try” whiskies—from high-quality, mass-produced brands to small-batch specialty bourbons from micro-distilleries. Each entry includes critical tasting notes, a history of the distillery, and temperature recommendations. From grain to glass, everything important is covered—including storing and serving whiskies, making whisky cocktails, and pairing whisky with food—making this the most important illustrated exploration of whisky published in years.

    Whether intimidated by the vast number of recipes out there or the long lists of special-order ingredients, aspiring but reluctant mixologists can learn to craft a variety of cocktails with ease. In the process, they will master how to stock a home bar without gutting the bank account. Recipes include five simple and delicious cocktails from each of the booze categories (gin, tequila, rum, vodka, whiskey, plus the "whatnots"), supported by the history and distinctive characteristics of each liquor type. A few basic and not-so-basic techniques for mixing and serving cocktails round out the useful information, including a steady and humorous supply of booze-related factoids worthy of showing off at a cocktail party. Perfect for anyone interested in mixing a drink or appreciating the finished product, this book is a must-have for anyone setting up their first home or bar.