First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.

    Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    

    With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary Berry Britain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades. This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence.Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time. From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.

    But what few people seem
to know is where to start when it comes to learning the basics. How to Drink Wine solves that problem. The path to drinking wine with confidence begins with this very informative, very relatable, very entertaining book, thanks to award-winning sommelier and restaurateur Grant Reynolds and acclaimed writer and founder of The Infatuation, Chris Stang. By reading How to Drink Wine, you will: • Acquire some foundational terminology. Cuvée, maceration, sul tes . . . what does it all mean? 
• Learn of the twenty-nine wines you need to know—and about important producers. 
• Find answers to questions you might be embarrassed to ask, like exactly how is rosé made? 
• Start to pair wines with your life instead of your plate. 
• Be able to navigate a wine list and/or store. You probably already know what you like to drink. This book will help you better understand why. And as a result, your knowledge, curiosity, and wine collection will expand. So will your number of friends.

    Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer."

    In recipes as simple and delicious as Stir-Fried Salt and Pepper Shrimp and Carpetshell Clams with Aioli, he wins over the hurried home cook.

    A once-fledgling, clumsy movement, craft beer has become ubiquitous nationwide and even includes a honey ale brewed at the White House. Powered by millions of savvy, devoted consumers and raking in billions of dollars annually for producers and retailers, the movement has changed the industry landscape and the international reputation of American beer, upended the big beer giants that once seemed untouchable, and altered forever drinking habits, closet hobbies, and bar conversation. But the epic narrative of this class of brew has never been chronicled in one volume—until now.Based on interviews with all of the biggest and most influential names in craft brewing since the 1970s—including brewers, critics, and marketers—The Audacity of Hops brims with charming, remarkable stories, which together weave a very American business tale, one of formidable odds and refreshing success.The Audacity of Hops will be the holiday and birthday gift for every craft beer lover. Entertaining, informative, and accessible, this book is the first of its kind: the definitive history of the other American revolution.

    In his characteristically engaging, witty style, Tristan explores the origins of whiskey, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whiskey. Explore the magic of malting, the development of flavor and the astonishing barrel-aging process as you learn about how whiskey is made. In the main chapter, Tristan takes us on a journey through 56 distilleries around the world, exploring their remarkable quirks, unique techniques and flavors, featuring all new location photography from the Scottish Highlands and Ireland to Kentucky and Tennessee. After that, you might choose to make the most of Tristan’s formidable bar skills with some inspirational whiskey-based blends and cocktails. This fascinating and comprehensive book is sure to appeal to whiskey and bourbon aficionados and novices alike.

    Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate reader- and drinker-friendly guide to all the world’s beers. No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisses, milk stouts, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brewing methods, ingredients, labeling, serving, and more as immediate as it is lively. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or cut. It’s the book that every beer lover will read with pleasure, and use with even more.

    A homage to beer by Cheers actor and beer connoisseur George Wendt, better known as Norm Peterson.

    smoky and slow-cooked meats from one of the most celebrated London restaurants. Pitt Cue Co. Filled with recipes for the hot. Southern US-style. slow-cooked food that made Londoners queue up. this cookbook allows you to bring the must-try restaurant home.The recipes range from their famous Pickle Backs and Bourbon cocktail to their acclaimed Pulled Pork Shoulder or Chipotle & Garlic Confit Slaw. The Pitt Cue Co. Cookbook is your guide to enjoying the best hot. tender. sticky Americana inspired grub all year round. With information from the expert chefs at Pitt Cue Co. on equipment and methods. and recipes for meats . sauces and rubs. this is your guide to irresistibly delicious food to savor and share.Try out recipes like Smoked Rib of Beef and Bourbon Bone...

    However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In The Paleo Chef, Pete Evans, one of Australia's leading chefs and food personalities, shows readers how to prepare gorgeous food that is satisfying, flavor-forward, and good for you. A graduate of New York's Institute of Integrative Nutrition and an enthusiastic supporter of the Paleo movement, Pete's mission is to revolutionize the way we eat and live. The Paleo Chef is his breakout book, a visually rich collection of more than 100 of his most inspired, no-sacrifice recipes for every meal of the day, from Sprouted Seed Bread to Chia Seed Pudding, Grilled Asparagus with Roasted Bone Marrow to Chocolate Beet Cake, and more.

    An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco, the city that spends more money per capita on alcohol than any other in the country.Bartenders Jeff Hollinger and Bob Schwartz share their artisanal approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Hollinger and Schwartz also share the colorful anecdotes behind the 21 Hayes, Ginger Rogers, and other signature cocktails created at Absinthe.Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.

    The very British love of spicy foods is properly indulged with recipes from all over the world, including Indian deep-fried soft-shell crab with a delicious home-made lime pickle. There is also the true comfort food — such as Chicken and wild mushroom frying pan pie — and old favourites such as chicken Kiev.