Lifestyle and Culture: Food and Wine

Oysters

A Celebration in the Raw

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Winner of the 2017 Readable Feast People's Choice Cookbook of the Year

A comprehensive visual celebration of one of the sea’s most delicious and fascinating creatures, featuring lush original photography, practical guidelines, and historical anecdotes

For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate, oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in art and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his place in the forefront of the oyster revival.

Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.

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Distilled Knowledge

The Science Behind Drinking’s Greatest Myths, Legends, and Unanswered Questions

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A charming, uproarious exploration of the scientific answers to our most timeless questions about drinks and drinking

The world is full of questions, myths, and half-truths about drinking. Beer before liquor, never sicker? Should you drink the hair of the dog that bit you?

These questions usually have hilarious answers, but more often than not, the old wives’ tales and wild guesses of bartenders (and –goers alike) drown them out. For the first time in one volume, Distilled Knowledge compiles all the major points of discussion and disputation—with the science to either back them up or knock them down.

Cocktail historian and instructor Brian D. Hoefling’s pithy, conversational text is divided into two parts. The first, “What Hits the Glass,” discusses the ins and outs of fermentation, distillation, aging, and mixing—even solving the age-old conundrum between “shaken” and “stirred.” The second section, “What Hits the Body,” deals with the after-effects of alcohol on the human body, answering a wide range of questions on intoxication, social lubrication, and hangovers.

Readers will receive a complete and comical education through this attractive volume, which features clear, cheeky illustrations throughout. Complete with cross-references, scientific appendices, and a full index, the easily digestible entries are robust enough to put an end to any barroom dispute. A compulsively readable book, Distilled Knowledge is as funny as it is factual and will delight cocktail enthusiasts, beer aficionados, and those who love a good bit of trivia.

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Gusto

The Very Best of Italian Food and Cuisine

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The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes.

Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and cookbook dedicated to Italian food and drink, Gusto beautifully illustrates the ingredients and cooking methods used in kitchens from Parma to Tuscany and beyond. The dazzling photos of ingredients, cooking methods, and recipes form a breathtaking array of the components that make up dishes from the classic to the unfamiliar. Imagine every cut of beef, all varieties of mushrooms, fourteen different species of crustacean, twelve kinds of prosciutto, all vividly displayed and carefully explained in ravishing detail.

Each chapter--on pasta, rice, fish, meat, bread, and yes, pizza, cheese, salami, vegetables, fruit and nuts, herbs and condiments, desserts, cookies and pastry, gelato, chocolate, coffee, and, of course, wine--describes essential ingredients and food preparation methods as well as presenting superb recipes from Italian kitchens.

Equally at home on the coffee table or on the countertop, Gusto will surprise the sophisticated connoisseur and amaze the lover of all things Italian.

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Six Spices

A Simple Concept of Indian Cooking

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The art of Indian cuisine at your fingertips.

Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes. Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder, aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes.

Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook. Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine. Saluja has taken the fear out of approaching unfamiliar culinary fare.

Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.

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The Tea Drinker's Handbook

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A tasteful guide that explores the pleasures of tea through word and image.

In a skinny-no-whip-mocha-latte world, The Tea Drinker’s Handbook is a refreshing return to America’s roots in tea-drinking. Though tea is one of the most-consumed beverages in the world, second only to water, it is far from mundane. For both the lifelong tea drinker and the recent convert, The Tea Drinker’s Handbook is an indispensable reference for anyone interested in all things tea. The founders of Le Palais des Thés, a retail chain known for the high quality of its selection of teas, have traveled for over twenty years to plantations all over the world in search of the rarest teas, and the result is this handsome and enlightening book. This is the first guide written under the Le Palais des Thés brand.

In addition to ten shops in France, there are stores in Brussels, Oslo, Tokyo, and Beverly Hills, and their products are sold at Bergdorf Goodman. In this impressive and comprehensive guide, we rediscover tea, its cultivation, and all of its richness and complexity. In addition to being an informative resource, this book is also a true tasting guide for tea lovers. The authors open our eyes (and introduce our palates) to tea-tasting, as they list the top fifty teas of the world—complete with tasting sheets—and include comments and advice for each. And with 200 illustrations, The Tea Drinker’s Handbook informs and instructs with both fascinating text and alluring images.

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Wine

From Grape to Glass

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Third Edition

The ultimate guidebook for wine lovers who want to understand how their favorite wines are grown, how they are produced, and how best to savor them.

Wine expert Jens Priewe has revised his acclaimed guidebook to wine, providing his readers with the most up-to-date information on this topic. Tailor-made for the contemporary wine consumer who drinks what he or she likes, this vividly illustrated text discusses not only awe-inspiring vintages, but also unknown wines from countries only recently included on the wine maps of the world. Priewe provides a key to the complex language of wine and illuminates the science of wine making while honoring the art behind its creation. Half the book is devoted to the wine-making process itself; the other half examines the best wines of the world, country by country, and guides the reader to an understanding of the intricacies of wine tasting and appreciation.

Illustrated with more than 1,000 color images, including computer graphics that explain the invisible processes of wine making; satellite maps and aerial photos of the world’s most important wine regions; and photographs of individual vineyards by the world’s best wine photographers, Wine: From Grape to Glass will quench the thirst for knowledge experienced by a true wine lover when uncorking a bottle of fine wine.

A journalist covering politics and economics for twenty years, Jens Priewe began exclusively writing about wine over fifteen years ago. His books include Italy’s Great Wines and Journey into the World of Wine. A regular contributor to culinary magazines, he lives in Munich.

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Jancis Robinson's Wine Course

A Guide to the World of Wine

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In this completely updated and expanded edition of her international bestseller, Jancis Robinson, one of the world’s most respected wine authorities, offers an engaging introduction to the enjoyment of wine.

"She has an encyclopedic grasp of her subject and doesn’t put a foot wrong...a splendid introduction to the world of wine." -- Decanter Magazine

"Accurate but unstuffy" -- Jan Moir, Guardian

"Witty, brilliant, authoritative" -- Robert M. Parker, Jr., The Wine Advocate

"As elegant and posh as a posh wine shop..." -- Publishers Weekly

The enormous variety of wines available today can be baffling even to an experienced buyer. Anyone who enters a wine store is immediately confronted by rows and rows of racks filled with a myriad of choices. Where do you begin when all you want is a reasonably priced quality wine to serve with dinner? Jancis Robinson can make anyone an expert, or at least an informed buyer, in short order. In this comprehensive guide to the wine-producing countries of the world, she captures the flavor of each region’s wines and presents her personal recommendations on the best names from around the world, with thirty-two completely new pages covering the latest developments in South America, South Africa, and Eastern Europe. Robinson also describes the distinctive characteristics of hundreds of different grape varieties and studies the traditional and innovative methods employed in the creation of great wines. A fully updated vintage guide makes selection even easier.

Dedicated to ensuring that you get the most out of every glass, Jancis Robinson’s Wine Course explains how to taste and store wine, what to serve on special occasions at home, and how to order the best value from a restaurant wine list. Full of infectious enthusiasm and heaps of personal tips, this book will soon have you reaching for the corkscrew.

 

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Tequila

Revised and Updated Edition

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An appreciation of one of the most popular liquors in the world, including ratings of more than 100 brands.

Long considered a lowbrow liquor, tequila today is one of the fastest-growing beverages in the world, and the growth is decidedly upscale. An entire tequila culture has developed not only throughout Mexico but in sophisticated restaurants and bars all over the world, from New York to Los Angeles, London to Tokyo.

Despite this trend, little has been published about tequila and its origins, varieties, and method of production—until now. In this delightfully visual book, author Enrique Martínez Limón takes the reader on a fascinating anecdotal journey through the history of tequila, complete with information about how it is grown and produced, and descriptions of its legends, heroes, songs, and artistic manifestations. The lively text is enhanced by Michael Calderwood’s beautiful photography and the specially commissioned artwork. This revised edition includes a new chapter on mezcal, a “first cousin” of tequila that has been attracting a great deal of attention in recent years with high-end and single-village bottlings coming onto the market.

The final chapters provide recipes for tequila-based cocktails and for dishes using tequila, as well as professional ratings of more than a hundred brands, extensively updated for this edition.

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RUM

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The only full-color, illustrated guide to the history, subtle varieties of style and flavor, and the culture surrounding one of the world's favorite beverages.

The world has fallen in love all over again with rum. Now among the world's top four spirits, rum sales continue to increase steadily. Its popularity notwithstanding, this is the first full-color reference book to detail the history, various production processes, and manifestations of rum.

Prolific spirits expert Dave Broom explores the complex and colorful history of rum from its beginnings among slaves in the Caribbean. He probes the intricacies of pure rum by the island or country in which each variety was first made, illuminating the role of microclimate and slightly distinct production techniques in determining style and flavor.

After a section examining the multitude of blended and spiced rums on the market, Broom offers the reader detailed instructions on achieving the greatest possible appreciation of the rum-drinking experience. The book also includes a complete A-Z directory of rum distilleries and societies worldwide. Illustrated with specially commissioned art shot on site in the Caribbean, Rum is the ultimate resource for the professional or armchair connoisseur of any strain of this fascinating product.

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Wine

A Practical Guide to Enjoying Your Selection

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In this essential guide for wine lovers, internationally acclaimed expert Jens Priewe fully describes, in a lively text and striking photographs, the correct way to handle wine, from uncorking and tasting to serving and storing.

Following the success of the author's Wine: From Grape to Glass, this new book offers a treasury of invaluable information for the contemporary wine consumer who would like to know more about caring for wine and serving it properly. It answers such questions as, How do you store wine? What sorts of glasses allow you to enjoy it most? How long can you keep it? In addition to covering all the basics, this book provides numerous tips and tricks on such subjects as how to prevent the cork from breaking when opening a bottle; what the experts have to say about chilling and warming wines; how to hold a Champagne bottle to prevent spillage; how to store wine even if you live in a small apartment, and much more.

The wonderfully knowledgeable text is illustrated with more than 200 illustrations, including inspiring images specially commissioned for the book and step-by-step photos and drawings. Rounding out the information are a glossary of wine terms and a guide to Web sites. With so much to offer, this book enables both beginners and more knowledgeable wine lovers to fully appreciate the pleasures of wine.

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Grappa

A Guide to the Best

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An essential guide for beginners and enthusiasts alike to the tasty world of grappa, with an A-Z of small growers and larger distillers.

This Italian pomace brandy has taken the world by storm over the last several years, as those who appreciate other brandies and whiskeys have come to appreciate the subtleties of this drink and the high-quality grappas now handcrafted by a select few distillers.

Despite grappa's favored place today in the most exclusive bars, its origins are humble. It was created primarily to avoid wasting the pomace-the skins, pips, stems, and pulp left over from the wine-making process. The pomace was then distilled, yielding a clear brandy often considered too fiery and inelegant for sophisticated palates. But as boutique bourbons and single-malt Scotches became trendy, and as high-quality vintners and distillers began to handcraft new brands of grappa, it was ready for a revival.

Winner of a Gold Medal from the Gastronomical Academy of Germany, Grappa chronicles the history of this distillate-which by law can be called grappa only when made in Italy-followed by a discussion of what distinguishes it from other pomace brandies made elsewhere. The authors carefully explain each step of making grappa, from the vine to the often beautifully handblown bottle, and explore production on every scale, from the man who cooks his small-batch pomace over last year's leftovers to the largest producers in the country. Along the way they also impart a great deal of useful information about the Italian grapes, vineyards, and wines that are an integral part of the grappa-making process.At the heart of the book are two A to Z listings: one of the vintners who make grappa, usually on a small scale, and the other of distillers. These sections encompass an impressive variety and number of grappas, with tasting notes that are both informative and evocative. Concluding the guide are useful explanations of how best to serve and even cook with grappa, followed by a concise glossary and a helpful selection of internet sources for additional information.

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Curried Favors

Family Recipes from South India

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This engaging cookbook, the first to feature the tropical dishes of South India, demystifies the cuisine and offers more than 100 recipes with light, tropical flavors and simple preparations, along with sumptuous photographs of the food and the region.

WINNER of the Julia Child First Book Award, 1997

Challenging the stereotypes that Indian curries are rich and heavy, difficult to prepare, and made with hard-to-find ingredients, this book introduces the light, tropical tastes of south India with accessible ingredients and simple methods. Adapting these south Indian recipes for the average kitchen, the author familiarizes the home cook with this lesser-known cuisine.

An abundance of coconut and seafood, along with a host of exotic fruits and vegetables, including fresh hot chilies, distinguishes the curries of south India from those of north India. The focus is the traditional southern fare-dishes such as Rava Masala Dosa (wheat crepes stuffed with potato curry), Sambar (spicy stew of legumes and vegetables), and fish Aviyal (chunks of fish in an aromatic sauce of coconut and tamarind)-which is harder to find in restaurants outside of India. North Indian classics, also family favorites, like Lamb Korma, Tandoori Chicken, and Spinach Paneer are included.

With everything from appetizers to desserts, this is an excellent introduction to Indian cooking. The author has an extraordinary talent for explaining unfamiliar cooking techniques, and specially commissioned full-color photographs provide helpful visual cues for preparing a wide variety of dishes.

The inspired recipes, purposeful photographs, extensive notes on ingredients, practical menu ideas, and useful source list make it a primer on Indian cooking as well as a significant exploration of regional specialties.

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German Wine Guide

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For years this has been, as the largest newspaper in Germany said, "the definitive guide to German wine." Now available for the first time in English, the German Wine Guide presents nearly 400 of the country's best producers and reviews almost 3,000 wines.

At the beginning of this century German Rieslings were the most expensive wines in the world, commanding higher prices than the top growths of Bordeaux. Today, in their incomparably light and elegant style, they offer value for money unmatched by any other wine-producing country. During the past decade, German producers have been paying more attention to quality of their wines, reducing yields but enhancing their reputations. The wine world has noticed, and the consumer is beginning to as well, meaning that there are more and better German wines in our stores all the times.

The German Wine Guide provides a region-by-region critique of individual vineyards and wines, including tasting notes and a price guide. The scope, while selective, is vast, taking in both the known estates of the Mosel and little-known vineyards crafting fine wines. The authors are considered the two most influential wine writers in Germany. As German wines continue to attract more attention, this will be the resource both for aficionados and amateurs.

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Tropical Cocktails

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A frond-filled collection of the most delicious tropical drinks, from the Acapulco to the Zombie.

Fly to warm climes with this collection of thirst-quenching recipes featuring the finest and fruitiest of tropical cocktails. With color-drenched photography accompanying each simple recipe, this handy volume will allow amateur mixmasters to chart a quick trip to refreshment--life jackets optional. Included are classic concoctions such as the Daiquiri and the Tequila Sunrise and such novel inventions as the Cactus Pear Margarita and the Patria Colada. Tropical Cocktails is the one book to have when stranded on a desert island.

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100 Classic Cocktails

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A delicious, portable illustrated guide to potables that unlocks the mystery of mixed drinks.

With this colorful, portable guide, aspiring mixmasters and veteran barkeeps alike have a handy source that satisfies all bartending needs. From all-time favorites like the Martini and Manhattan to modern classics like the Cosmopolitan, this Tiny Folio presents one hundred easy-to-follow recipes for the most essential mixed drinks. Cheers!

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Smoothies & Juices

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In the same winning format as Abbeville's Home Spa comes a new book filled with appealing, simple recipes for both the popular new beverage — smoothies — and an enduring favorite — juices.

Combining the hottest trend in beverages since the coffee craze with a longtime health food favorite, Smoothies & Juices packs a natural punch. Featured here are easy-to-prepare, healthful recipes for drinks using a blender or a juicer. Both types of beverages are generally low in fat and calories while providing a natural, energizing pickup — the ultimate in good taste, good health, and convenience.

Smoothies are the fast food of the 90's . Healthy and delicious, they are popular, drinkable combination of fruits, vegetables, juice, and a thickening base like frozen yogurt, sherbet, or ice. This blended ambrosia can be an accompaniment to a meal, a healthy substitute for a fattening dessert, a light snack on the run, or even a meal in itself. The nutritional advantages of juice are enormous and well documented, but in order to receive the most benefits juice can offer, you must drink it fresh; now you can make your own!

Smoothies & Juices will show you how to make these delicious drinks at home inexpensively so you can treat yourself everyday without paying the high prices at juice and smoothie bars. Thanks to the useful list of supplements in the back of the book, you'll also have the tools to customize your own drinks by adding the flavors you crave and the nutrients you need. Now you can drink your veggies and move on to dessert without touching peas or green beans!

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Whisk(e)y

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Featuring more than 1,000 entries, hundreds of illustrations and an impressively detailed text, this is the ultimate handbook for whisk(e)y lovers.

The traditional whisk(e)y-producing nations are Scotland and Canada, where the spelling is "whisky," and Ireland and the United States, where it is spelled "whiskey." Featuring more than 1,000 entries covering every conceivable topic on whisk(e)ys from around the world, Whisk(e)y is the comprehensive handbook for the whisk(e)y aficionado and novice alike.

Stefan Gabányi's fascinating text presents information alphabetically by subject, including both the traditional and new whisk(e)y-producing regions of the world, different types of whisk(e)y, production methods, distillers, bottlers, parent companies, and individual brands-from single malts and classic blends to increasingly popular single-barrel bourbons.The intriguing history of whisk(e)y is woven throughout, as is the most up-to-date information, including the most recent developments in the industry and a complete listing of brands and companies by country.

With so much information, and more than 500 charming illustrations by Günter Mattei, this handsome volume is a must-have for all whisk(e)y lovers.

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American Bar

The Artistry of Mixing Drinks

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This "bar bible" provides recipes for mixing the perfect drink, classical or exotic, and offers tips on serving it correctly.

-- WINNER of the New York Book Show Award

Whether you're celebrating a special occasion or just relaxing with a cocktail, let world-renowned bartender Charles Schumann be your guide to mixing masterful libations. American Bar—the most authoritative cocktail book ever published—provides all the information the cocktail lover or professional bartender needs to serve up the perfect drink.

Inside American Bar you'll find

  • Recipes for more than 500 drinks, listed alphabetically
  • An easy-to-use drink index arranged by drink categories
  • The fascinating history and names of leading brands of all the major cocktail components
  • A handy guide to bartending equipment
  • A glossary of international bar terms and measurements

Illustrated with hundreds of delightful 1930s-style line drawings by Günter Mattei, this exceptionally handsome book is an indispensable companion to home or professional entertaining.

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