Drinks

"Pucci and Cavallo are thorough and enthusiastic chroniclers, who celebrate cider's pomologists and pioneers with infectious curiosity and passion."--Bianca Bosker, New York Times bestselling author of Cork Dork

Cider today runs the gamut from sweet to dry, smooth to funky, made from apples and sometimes joined by other fruits--and even hopped like beer. In American Cider, aficionados Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving apple culture and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they're made from and where and how those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage.

And cider is more than just its taste--it's also historical, as the nation's first popular alcoholic beverage, made from apples brought across the Atlantic from England. Pucci and Cavallo use a region-by-region approach to illustrate how cider and the apples that make it came to be, from the well-known tale of Johnny Appleseed--which isn't quite what we thought--to the more surprising effects of industrial development and government policies that benefited white men. American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation's oldest beverage its newest must-try drink.

It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight?

Here to answer that question is Be Your Own Bartender. Through more than a dozen flowcharts, the book poses a series of questions designed to lead readers to their ideal drink. With more than 151 original recipes, there's a cocktail for every mood, taste, and occasion.

Are you after something tequila-based or gin-based? Do you like gin or really like gin? Are you ready to break out the muddler? And is your night winding down or just getting started? Whatever the answers, Be Your Own Bartender leads you to your destination--a cocktail effectively designed just for you. With some drinks that are truly adventurous and others that are friendlier to the cocktail novice, every recipe is created with the home bartender in mind.

Divided into chapters by spirit--with bonus flowcharts for brunch drinks, holiday parties, and true cocktail nerds--Be Your Own Bartender is the best way to discover the perfect cocktail for you, in a journey as user-friendly as it is fun.

The definitive guide to the extraordinary world of coffee from growing and roasting to brewing and serving the perfect cup.

The ultimate guide to the history, science and community behind coffee. Here, Tristan Stephenson explores the origins of coffee, its journey around the world and cultural influence. A section on Farming, Roasting & Assessing coffee takes an in-depth look at the growing and harvesting process, the evolution of the coffee roaster and the science behind the many flavours of coffee. There is also advice on buying coffee, understanding the differences between espresso blends and single origin coffee, packing and storing. We then move into Espresso and get to grips with grinding and making espresso-based drinks including the latte, cappuccino, flat white and macchiato, as well as pouring latte art and introducing chocolate, sugar and syrups. Other Brewing Methods showcases a selection of classic brewing techniques that bring the coffee to your kitchen table, from the mocha pot and French press to pourover and siphon brewers. Finally a section on Enjoying Coffee offers 25 recipes for coffee-based drinks and baked treats to serve them with. From iced to Irish, espresso martinis to coffee beer, this is an essential anthology for the coffee enthusiast.

"Julia Bainbridge resets our expectations for what a 'drink' can mean from now on."--Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit - Los Angeles Times - Wired - Esquire - Garden & Gun

Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm's Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: "Yes."

With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country--including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider--Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.

The New York Times Bestseller

"There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history." --Los Angeles Times

Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization--from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.

"If you're going to invest the $100 or so to get a basic equipment and recipe kit, then you'll want to take care in ensuring that your first batch is brewed correctly." -Rick Morris, HowBrewBeer

The Joy of Home Distilling covers nearly every facet of distilling:

The Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider'­s view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Crâme, and resources for purchasing fine tea.

Vividly illustrated throughout, The Story of Tea is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.

Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals.

This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips--key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a "flavor library, " a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.