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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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29.950000 USD
Paperback
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Rotisserie grilling is full of hurdles and pitfalls, but The Rotisserie Grilling Cookbook is full of helpful advice While you can grill a burger or steak without a cookbook, rotisserie grilling is tricky. With everyday grilling, most people cook things with roughly even thickness and they can tell when the ...
The Rotisserie Grilling Cookbook: Surefire Recipes and Foolproof Techniques
Rotisserie grilling is full of hurdles and pitfalls, but The Rotisserie Grilling Cookbook is full of helpful advice While you can grill a burger or steak without a cookbook, rotisserie grilling is tricky. With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by looking at them. Try something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and they have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution, of course, is a rotisserie. The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes will expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.
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USD
Paperback
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Gin, distinctive for its combination of juniper berries and botanicals such as coriander and angelica, continues to be a main player in the modern cocktail bar, in both classic and modern guises. The recent growth in micro-distilleries and fashionable gin bars has made a significant impact on its profile as ...
The Bartender's Guide to Gin: Classic and Modern-Day Cocktails for Gin Lovers
Gin, distinctive for its combination of juniper berries and botanicals such as coriander and angelica, continues to be a main player in the modern cocktail bar, in both classic and modern guises. The recent growth in micro-distilleries and fashionable gin bars has made a significant impact on its profile as a drink with a contemporary vibe. There is even a World Gin Day, the second Saturday in June, an event that sees festivals, cocktail hours, street parties and tastings all over the world. The Bartender's Guide to Gin starts with a thorough guide to equipment and approaches, followed by a heady selection of 100 gin-based recipes. These include old favourites such as Gin Sling and Alabama Slammer, exotic concoctions such as Magnolia Blossom and Bloodhound, and modern recipes celebrating new trends and ingredients, such as Mango and Black Pepper Cocktail and Gin and Matcha Green Tea Cocktail. Selected pages also offer useful practical information about the colourful history of gin, from the early Genever gins to the use of gin for medicinal purposes.
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USD
Hardback
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The Bloody Mary is one of the most universally-loved drinks. Perfect for breakfast, brunch, lunch, dinner, and beyond, there simply isn't a wrong time for a Bloody and this book is perfect for anyone on a quest to find the 'perfect' Bloody Mary recipe or to simply show off to ...
Bloody Mary: The Lore and Legend of a Cocktail Classic with Recipes for Brunch and Beyond
The Bloody Mary is one of the most universally-loved drinks. Perfect for breakfast, brunch, lunch, dinner, and beyond, there simply isn't a wrong time for a Bloody and this book is perfect for anyone on a quest to find the 'perfect' Bloody Mary recipe or to simply show off to their friends with the best and most unusual alternative Bloody Mary recipe out there. In The Bloody Mary, author Brian Bartels - beverage director for several beloved New York restaurants - delves into his favourite cocktail with musings on garnish choice idiosyncrasies as well as the history and lore surrounding this classic drink. (Did Hemingway create it, as legend suggests? Or was it an ornery Parisian bartender?) Features more than 50 eclectic recipes, culled from top bartenders around the US, will have drinkers thinking outside the vodka box and taking garnishes to a whole new level. More than just a recipe book, The Bloody Mary is a light-hearted and enthusiastic ode to the brunch-time classic. Recipes include: The 'original' Bloody Mary Classic Bloody Caesar Bill Mary Irish Goodbye Mary Umami Mary Beet and Sherry Bloody Mary Pirate Mary Sardine Bloody Danish Mary All-Day Bloody Mary
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USD
Hardback
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Sourdough is magic. It's healthy, it's tasty, and it's alive. But that doesn't mean you have to be a magician to craft beautiful, tasty loaves from it. Baking Sourdough Bread guides you through the delicious world of sourdough--starter to finish. Recipes include: Classics like French levain and English wheat sourdough ...
Baking Sourdough Bread: Dozens of Recipes for Artisan Loaves, Crackers, and Sweet Breads
Sourdough is magic. It's healthy, it's tasty, and it's alive. But that doesn't mean you have to be a magician to craft beautiful, tasty loaves from it. Baking Sourdough Bread guides you through the delicious world of sourdough--starter to finish. Recipes include: Classics like French levain and English wheat sourdough bread Unique twists like carrot and hazelnut breads Sweet breads such as the German gugelhupf Baking with sourdough isn't difficult; the biggest challenge is patience! But take it easy, and your taste buds will be rewarded with a crispy crust and rich, full flavor. Of course, it doesn't hurt to know a few tricks when mastering the art, and this book offers plenty. Discover the history, the chemistry, and the culture behind this distinctive dough. Learn to make a sourdough starter and keep the leaven active with regular feeding. Try different flours and unique ingredients; for example, did you know you can make delectable bread with green tea or beer? It's not just the recipes that make the book a treat--it's the creativity it cultivates.
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USD
Paperback / softback
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At the highly successful cafe established at The Cove in historic Waipu Cove, Northland and the upcoming restaurant The Quay, at Whangarei's Town Basin, English-born Lloyd Rooney offers fresh seasonal produce from the sea and his farm at Highgate Hill in the Waikato. The recipes are inspired by English and ...
The Quay to the Cove
At the highly successful cafe established at The Cove in historic Waipu Cove, Northland and the upcoming restaurant The Quay, at Whangarei's Town Basin, English-born Lloyd Rooney offers fresh seasonal produce from the sea and his farm at Highgate Hill in the Waikato. The recipes are inspired by English and European cooking styles and given a uniquely New Zealand twist. Seafood is celebrated, but pizzas feature too, and the paddock to plate chapter treats Angus beef and New Zealand lamb with the seriousness it deserves. Customers flock to the cafe for the classic cocktails, and the cookbook finishes with sweet desserts. With photographs taken on location and a text that describes a fascinating life that has taken this enterprising chef from London to Europe, and Scandinavia to New Zealand, this is a cookbook with a difference.
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35.38 USD

The Quay to the Cove

by Lindy Davis
Hardback
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As one world vanishes, another takes its place. The objects we collect are a record of the past, and of these objects, the least recorded are often the ones we all take for granted. Antique and vintage kitchenalia can tell us so many stories about Britain's culinary, scientific and innovative ...
Vintage Kitchenalia
As one world vanishes, another takes its place. The objects we collect are a record of the past, and of these objects, the least recorded are often the ones we all take for granted. Antique and vintage kitchenalia can tell us so many stories about Britain's culinary, scientific and innovative past. Yet in a society seemingly so obsessed with food - the preparing, eating, sharing and sheer enjoyment of what and how we all eat - the humble kitchen utensil and its evolution is an often overlooked aspect of Britain's heritage. Cooking evolved from a fire in the middle of the homestead, with a crude container to boil up every meal, to the vast shiny, glossy, gadget and accessory-driven kitchen, where most people now have to conjure up complex and clever dishes created by grilling, frying, poaching, roasting, baking, toasting, boiling, braising, slow-cooking, steaming and many other techniques to test and challenge the skills of even the most talented cooks. By investigating the objects themselves, Emma Kay discovers the rich history of how Britain's kitchens became so versatile and, as the gadgets increased in availability, how cooking became so much more accessible, labour-saving and addictive.
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USD
Paperback
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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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USD
Hardback
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Ever since the days when it was the starting point for voyages of discovery to the New World, the old port of Bristol has boasted a wealth of taverns, inns, alehouses, and public houses. Most of the older drinking establishments that have survived have stories to tell; frequently quirky or ...
Bristol Pubs
Ever since the days when it was the starting point for voyages of discovery to the New World, the old port of Bristol has boasted a wealth of taverns, inns, alehouses, and public houses. Most of the older drinking establishments that have survived have stories to tell; frequently quirky or surprising, always interesting and often with nautical links. Some involve real historical figures such as Daniel Defoe and Alexander Selkirk, the model for Robinson Crusoe, while others are connected with fictional characters like Long John Silver. And some were used by smugglers, press gangs, privateers and out-and-out pirates. Local author, James MacVeigh takes the reader on a fascinating journey through some of Bristol's oldest and most notorious watering holes. He explores their histories and hidden secrets and tells of the many characters that have frequented or run the city's public houses. Bristol Pubs reveals many fascinating tales and will make locals and visitors alike want to visit one of the city's venerable old taverns.
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USD

Bristol Pubs

by James Macveigh
Paperback
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Anglican clergyman, Canon Terry Wong's mother was a well-loved Malaysian and Singa- porean street food chef.This cookbook is the successful result of his painstaking efforts to recreate his mother's classic recipes from her scant notes and his palate memories.These are the everyday home-cooked dishes of Singapore and Malaysia common in ...
Mum's Classics Revived: Inspiring Home Cooks
Anglican clergyman, Canon Terry Wong's mother was a well-loved Malaysian and Singa- porean street food chef.This cookbook is the successful result of his painstaking efforts to recreate his mother's classic recipes from her scant notes and his palate memories.These are the everyday home-cooked dishes of Singapore and Malaysia common in the past - food for family meals and festive feasts from Hokkien, Hakka, Cantonese to Malay and Indian cuisines.These are the food that are at risk of being lost.The classics include Hakka Yong Taufu, Mee Rebus, Prawn Mee, Ginger Chicken,Yam Cake and Pan Mee (Pinched Noodles).Wok- cooked Char Siew, Coffee Pork Ribs and Bean Paste Chilli Crab are some of the innovative dishes included.The author also teaches the essential tech- niques required to replicate these dishes.As Leslie Tay, Singapore's top food blogger (www.ieatishootipost) says: Terry Wong has decoded the complexity and nuanaces of Sin- gapore and Malaysian home cooking for the next generation. Just as Terry's mother cooked her way into the hearts of many and won many friends along the way, he also uses his God-given talent generously, joyfully and humbly to cook for others and to encourage and inspire home cooks by making cooking easy and fun.
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USD
Hardback
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With beautiful photographs, both modern and archival, this cookbook presents the history, little-known culinary heritage and food traditions of the over two-thousand-year-old Yemenite Jewish community, as well as the changes that followed immigration to Israel in the 1950's. Notable is the strong impact of Yemenite cuisine on today s Israeli ...
Bone Soup & Flipped Bread: The Yemenite Jewish Kitchen
With beautiful photographs, both modern and archival, this cookbook presents the history, little-known culinary heritage and food traditions of the over two-thousand-year-old Yemenite Jewish community, as well as the changes that followed immigration to Israel in the 1950's. Notable is the strong impact of Yemenite cuisine on today s Israeli food scene. A chapter on the indispensable Yemenite larder is followed by three sections devoted to everyday recipes and recipes for foods that traditionally accompany life-cycle events and holidays. These are prefaced by descriptions of the many colourful customs central to the celebrations, Yemenite cooks personal stories, tips and above all, their deep desire to preserve their beloved food heritage. The book concludes with informative appendices and an extensive bibliography.
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40.000000 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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Ladies of London star Marissa Hermer grew up in southern California picking avocados from her grandmother's tree. Weekends meant trips to the Newport Beach pier for fresh fish and bowls of granola baked in the sunny family kitchen. But everything changed when Marissa moved to London to be with the ...
An American Girl in London: 120 Nourishing Recipes for Your Family from a Californian Expat
Ladies of London star Marissa Hermer grew up in southern California picking avocados from her grandmother's tree. Weekends meant trips to the Newport Beach pier for fresh fish and bowls of granola baked in the sunny family kitchen. But everything changed when Marissa moved to London to be with the love of her life, a British restaurateur who prefers meat and potatoes to guacamole. A classic Sunday roast replaced her beachside BBQ, and sticky toffee pudding elbowed out the s'mores. But as she made her home in England and started a family of her own, Marissa didn't want to lose her roots. She began incorporating a bit of California into her recipes, creating homey British favorites with a brighter twist.Drawing inspiration from both her American upbringing and British cuisine, the 120 recipes in An American Girl in London show you how to cook delicious, nourishing, family-friendly fare that earns raves on both sides of the pond. From a flavorful sourdough bread and butter pudding to a rich mushroom and tarragon pie, Marissa shows you how to amp up the flavors of home to keep you, your family, and friends feeling fit, loved, and completely nourished. While her home kitchen might not be the most traditional, it's a match made in transatlantic heaven.
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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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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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USD
Paperback
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