Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers interested in reproducing classic beer styles for their own enjoyment or to enter into competitions.

    Tilar J. Mazzeo brings to life the woman behind the label, Barbe-Nicole Clicquot Ponsardin, in this utterly intoxicating book that is as much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered and fascinating woman.

    The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    However, none has intrigued him more or stayed with him longer than Korea’s. On a pilgrimage to Korea to unearth the real food eaten by locals, Holliday discovers a country of contradictions, a quickly developing modern society that hasn’t decided whether to shed or embrace its culinary roots. Devotees still make and consume traditional dishes in tiny holes-in-the-wall even as the phenomenon of Korean people televising themselves eating (mukbang) spreads ever more widely.Amid a changing culture that’s simultaneously trying to preserve what’s best about traditional Korean food while opening itself to a panoply of global influences, that’s balancing new and old, tradition and reinvention, the real and the artificial, Holliday seeks out the most delicious dishes in the most authentic settings-even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors. Holliday samples soondae (or blood sausage); beef barbeque; bibimbap; Korean black goat; wheat noodles in bottomless, steaming bowls; and the ubiquitous kimchi, discovering the exquisite, the inventive and, sometimes, the downright strange.Animated by Graham Holliday’s warm, engaging voice, Eating Korea is a vibrant tour through one the world’s most fascinating cultures and cuisines.

    Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes--including smart revisions to the originals--and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.

    He's passionate about making wine more fun and its culture more accessible.Reading this book, you will certainly learn profusely about wine, but you will also learn about all sorts of things far beyond wine that you never knew were connected. You will discover that wine is an eye opening window into our world.INTO WINE is a journey - one that will appeal to anyone with an interest in wine - from the complete novice to the most seasoned drinker. Santé! (Amazon Description)

    The Kitchen Sisters travel the nation in search of unsung kitchen heros, legendary meals, and cooking rituals in this wild, poignant chronicle of American life through food.

    It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches and revelations of food with this 38-course feast of true tales set around the world.

    Luscious, full-color illustrations by Meryl Rowin are woven throughout, and accompanying each story is a recipe from the writer’s own kitchen.Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes learning to care for herself during her confusing young adulthood, beginning with nearly setting her kitchen on fire. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune-stuffed pork tenderloin, served with buttered egg noodles” for her family. Chimamanda Ngozi Adichie remembers a childhood friend―who later died as a soldier in Nigeria―with a pot of fragrant jollof rice. What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    Beautifully illustrated with more than 400 images and 100 brand-new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and rosés. The most up-to-date and comprehensive wine reference in the world, this stunning book is an oenophile's dream--and a must-have for anyone looking to become an expert in wine.