Drikke

The definitive guide to alcohol, science and our health by a world-renowned, leading authority, Professor David Nutt.

Revised second edition of the beautifully illustrated and definitive guide to the world's teas and tea growing districts.

Equal parts hip and accessible, this charmingly illustrated book is the perfect introduction to the massively popular world of natural wine -- from producers and grape varietals to navigating a wine store and stocking your home bar.

In this new, expanded edition of Vintage Spirits and Forgotten Cocktailsissued for the 100th Anniversary of National Prohibitionhistorian, expert, and drink aficionado Ted Haigh, aka Dr. Cocktail vastly widens his examination of 19201933, the thirteen-year period when women got the Vote, child labor was abolished and, ironically, saw the cocktail elevated, prolonged, and expanded, spreading this signature American drink form in tasty ripples around the world. All this, plus more drink recipes!Nothing is so desired as the thing denied. Prohibition made people want cocktails very, very badly. Because synthetic liquor was the easiest to make, it was also the easiest to get. Problematically, it tasted awful and wasnt exactly good for you either. Cocktails with their melange of flavors were a made-to-order method for disguising the bad hooch. Along with 100+ rare and delicious authentic recipes gathered from old cocktail manuals and scraps of paper never published, this illustrated trip down mixology lane tells the fascinating origins of the cocktail and how it evolved over time, including its rising popularity during Prohibition. Vintage illustrations and advertisements, photos of old bottles and cocktail artifacts, and fascinating Prohibition-era photographs bring the tippling past back to vivid life. Recipes for rare treasures like The Fogcutter, Knickerbocker la Monsieur, The Moscow Mule, and Satan's Whiskers are each presented with: Historical background on its origin and cultural contextDrink Notes that provide additional information on ingredients and tips for substitutions and variationsFascinating historical ephemera from Dr. Cocktails personal collection This homage to the great bartenders of the past and the beverages they created also profiles some of the most influential cocktail pioneers of today. For anyone who enjoys an icy drink and an unforgettable tale, this is a must-have volume.

In Coffee: A Global History, Jonathan Morris explains how the world acquired a taste for coffee, yet why coffee tastes so different throughout the world. Written in an engaging style, and featuring wonderful recipes, stories and facts, the book explores who drank coffee, as well as why and where, how it was prepared and what it tasted like.

Authorized by the Ian Fleming estate - this book celebrates Bond creator Ian Fleming's writings on the pleasures of drinking, offering 50 cocktail recipes that they have inspired.

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavour profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn to identify the scents, colours, flavours, mouth-feel, vocabulary of the major beer styles.

A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.Winner - 2011 James Beard Cookbook Award - Beverage Category

Details major vintages from 2006 back to 1959 and includes thousands of tasting notes of the top wines. This book contains chapters on Chablis and Cote Chalonnaise. It considers Burgundy to be one of the most exciting, complex, and intractable wine region in the world.

This new edition of the wildly popular cocktail book features revised and updated texts and a bold new cover. Sixty of the world's coolest and most influential women are the inspiration for this refreshing and fun collection of drink recipes that are sure to bring extra zest to your cocktail shaker. Free the Tipple pays tribute to a brilliant range of diverse women from the 20th century to today who have made waves in entertainment, the arts, politics, fashion, literature, sports, and science, including Frida Kahlo, Rihanna, Serena Williams, Virginia Woolf, Yoko Ono, Zaha Hadid, Marlene Dietrich, Zadie Smith, and more. Each double-page spread features a recipe crafted to reflect its namesake's personality, style, or legacy. This ranges from The Gloria Steinem, which uses a complex liquor with a radical twist, to The Beyoncé, made, of course, with lemonade. The cocktails are simple to make, kitchen-tested, and incorporate easy-to find ingredients. Snappy, informative biographies, illustrated with vibrant portraits, offer revealing insights into the women's lives. This highly original guide to delicious beverages is a perfect gift for those in your life who encourage and inspire you.

Den ultimate guiden til de klassiske franske vinene. Vinområdene i Bordeaux og Burgund har levert kvalitetsviner i generasjoner - hva er det som gjør disse vinene til verdens beste? Hvilke viner er gode kjøp i dag? Per Mæleng guider deg gjennom klassifikasjoner og appellasjoner i Bordeaux og Burgund, og forklarer deg hvorfor årganger vurderes som de gjør og av hvem - og hva du som forbruker kan forvente av ulike årganger med hensyn til stil, kvalitet, pris og utvikling ved lagring. Underveis blir du tatt med på en fantastisk reise i vin; om hvordan du lukter og smaker ved hjelp av dine barndomsminner, om vinbondens forhold til sin jord, om hva produksjonsforhold, jordsmonn, dreneringsgrøfter, forkastningsgeologi og stedegenhet har å si for vinens kvalitet. Boka inneholder også vurderinger av årgangene i Bordeaux og Burgund fra 1975 og frem til i dag. «En vingurus guide til Bordeaux og Burgund» er en lidenskapelig og engasjert vinbok fra en av landets fremste vinkjennere.

From the publisher of Pipette Magazine, discover a natural wine-soaked memoir about finding your passion-and falling in love.

An expert and entertaining guide to tea from Fortnum & Mason by award-winning food writer, Tom Parker Bowles.

Gazoz, heralded by Bon Appetit as one of the next big drink trends, is now available as a cookbook.

A sparkling celebration of one of the world's best-loved wines, including history, quotes, facts, and recipes for classic and modern Prosecco-based cocktails.

Craft Gin Making is a detailed guide to entering the world of gin production.

The must-have guide to the world's most interesting wines.

A guide to brewing your own beer at home. It includes over 100 home brew beer recipes from around the world with brewer's tips and photographs of the finished beer so you know what you're aiming for.

This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

This comforting collection of over 75 recipes for warming drinks will carry you through the cold days and darker nights of the winter.

In this new small-format edition of Tristan Stephenson's original best-selling book, he explains the origins of the cocktail and showcases classic drinks alongside his own ingenious reinventions.

A guide to vermouth, complete with recipes for how to use it in both cocktails and food.

The Cocktail Book, first published in 1900, is the earliest book devoted purely to the art of the cocktail. This collection, in a beautiful new edition, allows a modern audience to rediscover the joy of classic cocktails, with early recipes for the Whisky Sour, Mint Julep, Manhattan, and many more.