"Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including newly expanded sections on the popular wines of California and Italy. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information, such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10.

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    The book has won every major wine book award including the Glenfiddich and Julia Child/IACP awards, and Robinson hasa received writer and woman of the year accolades for its editor on both sides of the Atlantic.Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine offers almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine. Tracing the consumption and production from the ancient world to the present day, the Companion is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this Companion is unlike any other wine book, offering an understanding of wine in its many wider contexts - notably historical, cultural, geographic, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.

    Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes: - more than 100 grapes and wines color-coded by style so you can easily find new wines you'll love; - a wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary; - wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria; - an expanded food and wine pairing section; - a primer on acidity and tannin--so you can taste wine like a pro; - more essential tips to help you cut through the complexity of the wine world and become an expert.Wine Folly: Magnum Edition is the must-have book for the millions of fans of Wine Folly and for any budding oenophile who wants to boost his or her wine knowledge in a practical and fun way. It's the ultimate gift for any wine lover.

    Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and much more about sake wine and will help you enjoy Japan's national beverage in style. Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well known among sake brewers and others within the sake industry. He wrote the Nihonshu Column in the Japan Times for many years before writing a weekly column on sake in Japanese for the Yomiuri Shimbun, Japan's and the world's most widely distributed Japanese newspaper. In 2006, John received the Sake Samurai award. He has published five books on sake including Sake ConfidentialThis sake book features:This new edition has been completely revised and updatedGives you all the information you need in a handy, portable formatOffers a detailed explanation of the sake brewing processReviews over a hundred sake brands, with illustrations of their labels for easy identificationProfiles over 50 Japanese izakaya or pub-style restaurants in Tokyo and the surrounding environsLists specialty shops in Japan where you can purchase hard–to–find Japanese wine brandsLists specialty retailers in the United States and elsewhere

    This book includes ingredients, methods, recipes and equipment information. It provides reference to intermediate techniques like all-grain brewing variations and recipe formulation.

    

    We have for a long time. But recently, we looked around and realized that, while cocktail bars had sprouted up across the world, good drinks still couldn't be found in the place where we had always mixed them: at home with friends. So we set out from our workshop in Brooklyn, New York, to come up with a solution. What resulted is one part instructional recipe book, one part photo journey through our year of cocktail crafting and one part inspirational peptalk. We think we've ended up with something pretty unique: a cocktail book that expresses our seasonal and straightforward approach to drinks and entertaining, and reminds us that mixing cocktails should be simple, social, and, above all, fun.

    Loaded with essential-to-know topics such as barware, tools, and mixing tips.Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary—and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.If you liked PTD Cocktail Book, 12 Bottle Bar, Cocktail Codex and The Joy of Mixology, you'll love The Ultimate Bar BookThis makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories:• Essential Cocktail Books• Bar Recipe Books• Drink Mixing Books• Alcohol Drink Recipe Books.

    In 30-Minute Meals he shows you how to make a main meal, sides and even a pudding in the time you'd normally spend on one dish. What you'll be able to achieve in 30 minutes will absolutely blow your mind!

    Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” and instead discussing wine in commonsense terms, the book launched Andrea’s career as a wine authority without pretense.Now, thoroughly revised, Great Wine Made Simple lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence--and get just the wine you want--by learning how the “Big Six” basic styles (which comprise 80 percent of today’s top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, Great Wine Made Simple makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, Great Wine Made Simple is a welcome resource for those who are intrigued by wine but don’t know where to start.

    Everything classic and obscure are here (martinis, frozen and coffee drinks, shooters, punches, flavored vodkas, gins, rums, cognac, wine, novelty drinks, etc.) with 150 brand new additions. Also new to eighth edition are: more advice for the professional bartender; a newly expanded wine section with Robert M. Parker, Jr.'s Wine Vintage Guide, Parker Speaks on Wine, a glossary of wine terms, and Parker's World's Greatest Wine Values; and an expanded glossary, beer section, and cognac guide. And of course all the features that's made it the best selling drink recipe book on the market today are still there: index by ingredients; spiral bound for simultaneous pouring and reading; a complete list of martinis; detailed mixing instructions; sections on hot drinks, frozen drinks, beers, ales, lagers, and malternatives; and a list of all drink-specific garnishes.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence. The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.