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Gin takes the reader on a captivating and truly absorbing journey through the universe of this spirit and its evolution throughout the ages, from the first juniper-flavored medicines distilled in the Low Countries in the seventeenth-century to its recent revival as a fashionable drink and a popular ingredient for cocktails. ...
Gin: History, Manufacture, and Enjoyment
Gin takes the reader on a captivating and truly absorbing journey through the universe of this spirit and its evolution throughout the ages, from the first juniper-flavored medicines distilled in the Low Countries in the seventeenth-century to its recent revival as a fashionable drink and a popular ingredient for cocktails.

It tells gin lovers everything they need to know about the flavorful spirit s origins, ingredients and infusions, the distillation process, and, of course, the tasting. Which ingredients contribute to its unique flavor? What are the most notable distilleries and brands? What are the most popular, and the most original styles of gin? And, last but not least, how to enjoy gin at its best. It features brands from the United Kingdom, Spain, Sweden, France and other European countries, as well as gins produced in the United States. Cocktail recipes, from the inevitable gin and tonic to more recent creations, invite us to rediscover gin. Swedish alcohol expert Orjan Westerlund has received many awards for his books, which have represented Sweden in international competitions such as the Paris World Cookbook Fair. He is cherished for his humorous and informative style of writing which appeals to beginners and aficionados alike. In this book he shares his passion for, and knowledge about gin.

Also available: Whiskey, ISBN 978-3-8480-0408-9
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15.9920000 USD
Hardback
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From Amontillado to Apple-Water, Claret Cup to Cobblers, Pale Ale to Parfait Amour - welcome to the world of delightful drinks, with Britain's first ever cocktail book. In William Terrington's timeless classic, published for the first time nearly 150 years ago, you will encounter a collection of nineteenth-century libations perfect ...
Cooling Cups and Dainty Drinks: Classic Cocktails and Punch Recipes for the Discerning Drinker
From Amontillado to Apple-Water, Claret Cup to Cobblers, Pale Ale to Parfait Amour - welcome to the world of delightful drinks, with Britain's first ever cocktail book. In William Terrington's timeless classic, published for the first time nearly 150 years ago, you will encounter a collection of nineteenth-century libations perfect for the modern-day mixologist. The numerous irresistible recipes include the most delectable meads, punches, lemonades, beers, cups, cocktails, syrups, bitters and hot drinks - with instructions on how to create a Whiskey Sling, Hot Spiced Ale and Birthday Sillabub, and even useful pointers on making the most of the 'new art' of refrigeration. Recline, relax and revel like a true Victorian in one of Terrington's exquisite beverages, be it in sublime solitude or among friends.
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USD
Paperback
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This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to ...
The World Encyclopedia of Fish and Shellfish: The Definitive Guide to the Fish and Shellfish of the World, with More Than 700 Photographs
This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods. Then follows 100 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.
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11.9920000 USD
Paperback
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In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade ...
Tortillas, Tiswin, and T-Bones: A Food History of the Southwest
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today-and with the southwesternization of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
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USD
Paperback
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The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare ...
Kitchens, Cooking, and Eating in Medieval Italy
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal - not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity - at the turn of the switch we have instant heat. But it wasn't always so. Just step back a few centuries to say the 1300s and we'd find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we'd build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era - unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We'll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de' Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino's Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina's On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
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USD
Hardback
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Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch ...
Ciel Bleu: Guestronomy
Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch dinners. The menu always features the finest flavours of the season. Ciel Bleu has received two Michelin stars, both of which are indisputably deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in selecting the best of the best ingredients, and often use local products. Guestronomy lets you discover the stories behind some of these beloved artisanal products, and the symbiotic relationship between the producers and the two chefs which enables the development of special 'Ciel Bleu' products and signature flavour combinations. This book also features 60 essential seasonal recipes, a look behind the scenes, and a meet and greet with some of the familiar faces that make the difference between gastronomy and guestronomy.
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76.0000000 USD

Ciel Bleu: Guestronomy

by Jurriaan Geldermans
Hardback
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Since the 2011 publication of the first edition of How to Import Wine tectonic change has fundamentally reshaped the US wine business landscape. This comprehensively revised edition puts this new environment in a manageable, actionable context so that novices and veterans alike will be able to identify dangers and new ...
How to Import Wine: An Insider's Guide
Since the 2011 publication of the first edition of How to Import Wine tectonic change has fundamentally reshaped the US wine business landscape. This comprehensively revised edition puts this new environment in a manageable, actionable context so that novices and veterans alike will be able to identify dangers and new opportunities in such areas as federal and state regulations, evolving distribution practices, the impact of social media and how to appeal to the new emerging tastemakers: Millennials. Drawing on her real-world experience of these new dynamics, Deborah M. Gray provides essential tools for the establishment of a progressive US wine importing business. As in her first book, she details the critical considerations in branding, packaging, pricing, licensing and regulations, shipping, warehousing, marketing, and more. The book is filled with specific examples of importing triumphs and failures, with particular interest paid to arguably the most important element of business success: acquiring and maintaining effective distribution.
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23.9600000 USD
Paperback
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The three countries that make up the Fertile Crescent - Lebanon, Jordan and Syria - share many culinary traditions and are famous for their appetizing and complex cuisines. This evocative volume looks at the impact of history, geography, climate, religion and festivities on the food of these regions, and presents ...
The Illustrated Food & Cooking of Lebanon, Jordan & Syria: A Vibrant Cuisine Explored in 150 Classic Recipes, Authentic Dishes Shown Step by Step in 600 Vivid Photographs
The three countries that make up the Fertile Crescent - Lebanon, Jordan and Syria - share many culinary traditions and are famous for their appetizing and complex cuisines. This evocative volume looks at the impact of history, geography, climate, religion and festivities on the food of these regions, and presents a mouthwatering selection of classic recipes. There are classic mezze dishes, richly roasted meats and baked fish, as well as spiced couscous and rice dishes. With more than 600 beautiful photographs, this book captures the essence of Lebanese, Jordanian and Syrian cooking, and offers the chance to explore a rich and varied cuisine.
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USD
Hardback
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In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to ...
Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara
In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the blue town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breathtaking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
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USD
Hardback
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One of the country's most celebrated craft chocolate makers explains how to make chocolate from scratch in your own kitchen. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and ...
Making Chocolate: From Bean to Bar to S'more
One of the country's most celebrated craft chocolate makers explains how to make chocolate from scratch in your own kitchen. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and treats. Founded in 2011 as a quirky passion project by two friends from the San Francisco tech world, Dandelion Chocolate has grown to become one of the most admired leaders in craft chocolate--a growing movement akin to that of craft coffee. Making chocolate out of only two ingredients--cacao beans and sugar--Dandelion dives deep into all the aspects of the process, from bean sourcing, fermentation, and drying to roasting and all the way to the final, gold-wrapped bar. This book is the complete story of the purest, most intensely flavored chocolate, including how to make it yourself (in both quick-start and deep-dive versions), the details of sourcing and processing, and instructions on baking with these unique, precious treats.
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USD

Making Chocolate: From Bean to Bar to S'more

by Todd Masonis, Greg D'Alesandre
Hardback
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Unravel the history, sample the flavours and experience the amazing versatility of the world's favourite brew and all its health-giving properties. At the beginning of the book, tea expert Timothy d'Offay starts with the very basics with a section on water and tea tools to make brewing easier, like the ...
Easy Leaf Tea: Tea House Recipes to Make at Home
Unravel the history, sample the flavours and experience the amazing versatility of the world's favourite brew and all its health-giving properties. At the beginning of the book, tea expert Timothy d'Offay starts with the very basics with a section on water and tea tools to make brewing easier, like the hoop jug that helps you get the water temperature right for your green tea in an instant and with minimal fuss. Then, as well as traditional ways of making tea, he explores new brewing methods such as Flow Brew, which involves brewing one tea through another to create an infusion, and Ambient Tea, a way of making tea pair better with food. There is a Cold Brew chapter as well as one for delicious sparkling teas, called Kitchen Colas, which you can make in the comfort of your own home with tea and a few other natural ingredients. Fresh Fruit Tea Quarters are another new innovation, combining tea and fresh fruit juice to create a refreshing soft drink. One of most exciting recent developments in tea is the worldwide popularity of matcha both as a beverage and as an ingredient liberating it from the refined world of the tea ceremony. In Easy Leaf Tea there will be recipes to make the most of matcha and the other stoneground teas now available so you can learn to make tasty Somersault drinks - frappes, milk shakes and ice creams. So turn on your kettle, tune into tea culture and drop those tasteless tea bags for some of the best leaf tea experiences you can have.
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USD
Hardback
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Great-tasting food starts with the quality of the ingredients - and that means going organic. All diets are catered for with wonderful recipes that make full use of organically grown and reared ingredients, including fruit, vegetables and herbs; meat, poultry and game; fish and shellfish; dairy products; beans, pulses and ...
Best-Ever Book of Organic Cooking: How to Make the Most of Fresh and Seasonal Produce: 130 Deliciously Healthy Recipes Shown in 250 Stunning Photographs
Great-tasting food starts with the quality of the ingredients - and that means going organic. All diets are catered for with wonderful recipes that make full use of organically grown and reared ingredients, including fruit, vegetables and herbs; meat, poultry and game; fish and shellfish; dairy products; beans, pulses and grains; and even sugar, coffee and wine. Dishes include Roast Leg of Lamb, Chicken Casserole with Winter Vegetables, Fillets of Sea Bream in Filo Pastry, Thai Beef Salad, Tabbouleh, Roasted Garlic and Squash Soup, Summer Berries in Warm Sabayon Glaze, and Spiced Poached Kumquats, with nutritional information provided throughout.
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11.9920000 USD
Paperback
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Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads. - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over ...
Les Abats: An Epicurean Adventure of Recipes Celebrating the Whole Beast
Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads. - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).
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USD
Hardback
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In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks ...
Wild Mixology: A Guide to Foraging Natural Cocktails
In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks readers will learn how to source and process these all-natural ingredients by hand, and transform them into delicious, environmentally responsible drinks, such as a whiskey and rowan fruit cocktail, or gin enlivened with bay leaves, yarrow flower, and juniper. An easy-to-follow guide outlines user-friendly techniques for transforming wild ingredients into unique cocktails that boast a whole new range of tastes and flavours. Completed with a glossary of must-know terms for the aspiring wild mixologist, this book is the authoritative volume on the rising art of foraged cocktails.
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USD
Hardback
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