Drikke

Eddie Muller--host of TCM's Noir Alley, one of the world's leading authorities on film noir, and cocktail connoisseur--takes film buffs and drinks enthusiasts alike on a spirited tour through the "dark city" of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore.

"Some of the tastiest California cooking today comes from wineries with edible gardens, and now you can take a visual tour of these magical culinary green spaces, peek inside the winery kitchens that reap the harvest, and bring sun-ripened flavors into your own home kitchen. Gather: Casual Cooking from Wine Country Gardens showcases some of California's most ambitious wineries' culinary gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award-winner Janet Fletcher. Bring the garden to the plate California-style with Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Enjoy a glass of Sauvignon Blanc alongside Crostini with Garden Carrots, Goat Cheese, and Dukkah; or savor a platter of crisp spring vegetables with Caramelized Spring Onion Dip. To show off a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book's garden-inspired desserts include luscious finales such as Blood Orange Cráeme Brãulâee, Cheesecake with Blueberry Gelâee, and Lemon Verbena Apricots with Olive Oil-Sea Salt Ice Cream. In more than 60 delicious recipes, Gather delivers the finest of California's wine country to your door, demonstrating the creative ways that wineries use their garden bounty to please their guests and complement their wines"--

-Author is recognized as the expert in directional freezing, the technique for making clear ice for high-end cocktails -Features gorgeous photography and a fun, gifty trim -Strong web and social media presence (Alcademics) and established following in cocktail community -Previous book Doctors and Distillers, a history of medicinal uses for alcohol, published in July 2022 by Penguin

A wine fairy tale - you have a seat at the table of some legendary meals with some of the greatest Bordeaux vintages ever tasted1865, 1929, 1945, 1961, 1985, 1990... the highlights of these six famous Bordeaux vintages are revealedForewords by Hugh Johnson and Andrew Roberts, giving both the context of the wines and of the social history captured by the clubFor all lovers of fine wine, this is a wine book classic"Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." - Andrew Roberts The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances - their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club's 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humor of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting - from glorious country park to rickety Dickensian boardroom - in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.

Unlike most books on wine nowadays, Tales from the Wine Floor is geared toward true beginners-those who enjoy wine but lack the most basic understanding of it. This book offers an easy-to-digest crash course on wine and ready-reference written by a Sommelier. The author explains the intricacies of wine to the average Joe (or Joanne) in a way that is easy to understand and highly entertaining. Here is an easy reference Q&A based on real questions (often absurd or hysterically funny) asked by regular, wine-drinking people and the answers the author gives them in his job as "The Wine Guy." Among the questions and answers that comprise this book are: What Are Sulfites? Why Does the Same Wine Sometimes Taste Different? How Do I order Wine at a Restaurant? How Do I Host a Wine Tasting at Home? And, Why is Champagne Served on a Funny-Shaped Glass? Illustrated with amusing drawings by New Yorker cartoonist John O'Brien, novice wine enthusiasts will find Tales from the Wine Floor informative, easily accessible, and a delight to read.

Cafeaua este cea mai consumat¿ b¿utur¿ din întreaga lume.Conform cercet¿rilor, în lume se consum¿ zilnic peste 2,25 miliarde de ce¿ti de cafea! Dac¿ v¿ place cafeaua, v¿ äteapt¿ un deliciu, aceast¿ carte de bucate are 50 de re¿ete de cafea de calitate de barista pentru b¿uturi calde ¿i reci pe baz¿ de cafea. Nu numai c¿ î¿i vei impresiona prietenii ¿i familia, dar vei deveni un expert în prepararea unor cafele apetisante pe care toat¿ lumea le va îndr¿gi. În interiorul acestei c¿r¿i, ve¿i g¿si:Re¿ete de cafea cu gheä¿, cum ar fiMocha FrappuccinoFrappuccino cu unt de arahideCafea DalgonaKeto FrappuccinoEggnog LatteLatte cu gheä¿ cu vanilieFrappe clasic cu gheä¿Frappuccino dublu cu ciocolat¿ ¿i biscui¿i cu fulgi de ciocolat¿Caramel Brulee LatteCafea cu gheä¿ cu cire¿eRe¿ete de cafea cald¿, inclusiv:Latte Dolce Latte cu scor¿i¿oar¿Espresso MacchiatoAlune BiancoCafea irlandez¿Nutella MacchiatoEspresso cu infuzie de migdaleCafea mexican¿Cappuccino cu scor¿i¿oar¿Cafea cu lapteFiecare re¿et¿ este însöit¿ de num¿rul de por¿ii, timpul de preparare, o list¿ detaliat¿ de ingrediente, instruc¿iuni pas cu pas üor de urmat ¿i date nutri¿ionale pe por¿ie.

Kombucha is a fermented drink (made using tea, sugar, a simple bacteria, and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with the trends for home-fermenting, preserving, and enjoying "living" foods. Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and more-ish taste. Now she is one of London's best-connected kombucha producers. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavor your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organized by type of base: "Fruit", with recipes for Blood Orangeade, Pear & Ginger, Pomegranate & Lime, a Cranberry Cleanse and Blueberry Lemonade; "Vegetable", including Sour Rhubarb Fizz, Striped Candy Beet & Lime, and a Virgin Mary. Next up, "Flower" has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love and a Hoppy Pale Ale, while "Herb, Spice and Tea" is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil "Mojito." You'll be spoilt for choice for ways to flavor this health-giving drink.

Wi¿c zdecydowäe¿ si¿ zrobi¿ piwo w domu. Gratulacje!Za chwil¿ podejmiesz cudowne i satysfakcjonuj¿ce zadanie, prawie tak stare jak sama ludzkö¿.Ale nie ma powodu do zastraszania. Chociä ludzie warzyli piwo od tysi¿cleci, podstawowy proces pozostä niezmieniony przez wieki. Ten e-book omówi niektóre z najprostszych piw do wypróbowania w domu. W przypadku kilku pierwszych piw dobrze jest zacz¿¿ od zestawu: puszek lub kartonów g¿stego, lepkiego syropu, który mieszasz z wod¿ i fermentujesz w wiadrze. Nie kr¿puj si¿ od razu wskoczy¿ i kupi¿ dodatkowe rzeczy, których potrzebujesz, aby zrobi¿ parti¿ od zera, ale jest kilka powodów, aby zachowä jak najprostsze rzeczy w pierwszych kilku partiach.