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The Oxford companion to wine by 
White wine: the comprehensive guide to the 50 essential varieties & styles by
Explore the world's most important white wines with this definitive compendium. Discover the delicious world of white wine with profiles of all the must-know varieties from Albariño to Viognier and styles from Bordeaux to Vinho Verde and dive deep into popular favorites, such as Chardonnay, Pinot Grigio, Prosecco, Riesling, Sauvignon Blanc, and Sherry. Peppered with engaging facts and figures, each chapter surveys one grape or blend, featuring all-inclusive at-a-glance information that tells you what to expect in the glass, suggested food pairings, and hundreds of recommended wines, from cheerful bargains to worthy splurges. Detailed essays offer capsule histories of each variety or style, including its origins, favored growing conditions, notable countries and regions that produce it, and typical characteristics. Winemakers and other industry experts share their wisdom alongside gorgeous photography that brings the vineyards, grapes, and bottles vividly to life. Complete with a handy checklist to track the delectable wines that you taste, White Wine is the perfect resource to help you enjoy the best white wines in the world
The book of hops: a craft beer lover's guide to hoppiness by
The first fully illustrated guidebook for craft beer drinkers, pairing hyper-detailed photography with profiles of fifty of today's most sought-after hop varieties
The world of natural wine: what it is, who makes it, and why it matters by
Natural wine is made from organically farmed grapes and without the use of additives or transformative winemaking procedures. Natural wine is the opposite of many wines you find these days, which are made from a random array of grapes and altered for color and taste to maintain consistency. Thanks in part to the farm-to-table movement, wine lovers are realizing that if they don't want to eat unnatural processed foods, why should they drink wine that has been processed with chemicals? The World of Natural Wine profiles the people, practices, history, and terminology of natural wine, and imparts natural wine know-how--from how to read the label to where to find natural wine and how to drink it. This incomparable visual guide will answer the key questions surrounding natural wine today: What's natural? What makes it different? Can I really drink it and not get a hangover? Where can I find it, and why is there not more of it around? This indispensable and enlightening tome will teach readers through text, photographs, graphics, and illustrations that natural wine is just wine--as it's meant to be farmed and pressed and tasted
Vino: the essential guide to real Italian wine by
"The Italian wine bible for a new generation that explores the dynamic world of contemporary Italian wine, from a superstar sommelier. As an acclaimed sommelier with an intense focus on this beloved region, Joe Campanale is one of the key advocates and storytellers of Italian wine. In his debut, Vino, he tells the thrilling story of the dynamic landscape of Italian wine today: how a new generation of winemakers are embracing the land in every way by eschewing popular international styles, championing long-forgotten native grapes, and adopting sustainable approaches best suited for their local climates. To reexamine what Italian wine is now, and importantly, what it could be, Joe proposes a new rubric of quality based on three overlapping values: native grapes, exceptional terroir, and talented winemakers. He explores the exciting new trends and styles of wine to which this renaissance of artisanal wine has given birth--from pét-nats, orange wines, aged white wines, and more. Joe's epic quest through Italy's twenty regions takes him from the steep hills of Valle d'Aosta to the near-tropical climates of Sicily, and he uncovers and profiles the wonderful wines and producers in each. The stunning beauty of these areas were captured by photographer Oddur Thorisson, making this book as transportive as it is educational. Readers will meet scores of interesting characters deeply devoted to their craft and leave with a new appreciation of the fruits of their labor and a profound understanding of why there's never been a better time to drink Italian wine"
Beer & veg: combining great craft beer with vegetarian and vegan food by
Beer and Veg has everything you need to enjoy great craft beer with vegetarian and vegan food, including the best suggestions for how to perfectly pair your beer to whatever dish you're eating, as well as 70 recipes which use beer as an ingredient. The introduction covers how to approach beer with vegetarian/vegan food; then there are tips and tricks on matching beer and food; how to cook with beer in veg/vegan dishes; an extended section of different beer styles and foods to enjoy with them; and then a selection of 70 great recipes using beer as an ingredient. The suggestions made in the book will cover beers from around the world, plus many common and popular dishes. The recipes are a mix of vegetarian and vegan, with vegan options available for most dishes. Having switched to a vegetarian diet himself in the last two years, author and award-winning beer writer Mark Dredge is the perfect person to help you merge the worlds of craft beer and plant-based food
The new Sotheby's Wine Encyclopedia by
Fully updated and revised for the first time since 2011, this new 800-page edition of Sotheby's Wine Encyclopedia reflects the most recent trends in the dynamic world of wine, written by experts around the globe. Beautifully illustrated with more than 400 images and 100 brand-new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and rosés. The most up-to-date and comprehensive wine reference in the world, this stunning book is an oenophile's dream--and a must-have for anyone looking to become an expert in wine.
The World Atlas of Wine by
Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.
EBCU is a non-political, non-religious organisation formed in 1990 to give voice to the beer consumer at the European level, both within and beyond the European Union (EU).
Membership of EBCU is open to all non-exclusive national organisations of beer consumers, provided they are independent of all outside influence, represent the beer consumer and can wholeheartedly endorse the following Aims and Objectives:
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The dry bar: 60 recipes for zero-proof craft cocktails by
All the showmanship of proper cocktail mixology brought to a no-alcohol drinks book, The Dry Bar includes high-end counterparts to well-loved favorites, from the Passionfruit 'mojito' to the Espresso 'martini'. There are none of the overly sweet juice-oriented mocktails here: these are drinks for a sophisticated palate and show-off entertaining - finely curated and expertly crafted. This is the a go-to book for anyone wanting to enjoy the feeling of having a 'proper' drink without any of the downsides of alcohol. For those who like serious cocktails and fine dining but are cutting back on alcohol, are sober curious, or on dry January, the recipes deliver the flavor profiles of traditional spirits
Whisky Almanak by 
Japanese Whisky Handbook by 
Wild drinks: the new old world of small-batch brews, ferments and infusions by
"Wild Drinks is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world. Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass; explore recipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts - ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken. Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too"
Madeira, port, sherry: the equinox companion to fortified wines by
Madeira, Port, Sherry: The Equinox Companion to Fortified Wines fills a niche for all those seeking to understand the fortified wine industry as a whole: its history, producers, winemaking methods, and practical aspects of enjoying these unique wines, numbered among the world's most long-lived beverages
Good drinks: alcohol-free recipes for when you're not drinking for whatever reason by
A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee
The world atlas of gin: explore the gins of more than 50 countries by
For everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story. Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied. From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
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Tea under the palms by
In this beautiful book, Lady Patricia Farmer--whose mother introduced her to the ritual of afternoon tea at the Plaza Hotel's Palm Court when she was just seven years old--offers us the last word on the subject. Patty discusses the fascinating history of tea, the nuances which accompany tea's many varieties, effective preparation techniques which will give you the very best cup, delicious tea recipes, and so much more! Featuring commentary by a host of experts and dozens of fun facts and entertaining anecdotes, Tea Under the Palms is meant to be savored and revisited--like the ritual it so joyously celebrates.
Tea: wine's sober sibling by
Tea: Wines Sober Sibling is thé teabook about tea. It is a multilayered handbook about tea in general, the many types of tea, different steeping styles, tea and food pairing and a cookbook with tea in the lead. It is an in-depth guide into the myriad possibilities of tea for tea connoisseurs and beginners alike. This book explains how similar tea and wine are and how they react when associated with food. Try over 70 original recipes, each with three matching tea suggestions and mouthwatering pictures, and experience the wonders of tea for yourself. There are chapters that explore the relationship and pairings of tea and cheese, tea and chocolate, and tea in mixed drinks, both alcoholic and non-alcoholic. This teabook will teach you about how food pairings work and how to use tea as an ingredient for cooking through easy-to-follow recipes. Various methods of steeping tea are covered, and you will learn how to easily prepare tea for everyday enjoyment to the best practices for restaurant use to more advanced, intricate methods for the experienced tea lover. Explore the many infographics, tables, overviews, and graphs used to illustrate the major concepts of the book, and take a deep dive into the world of tea and food pairings with 304 pages brimming with information, including 6 pages with tea-related links to recommended tea shops, schools, and interesting videos about tea.
The book of tea by
A description of the Japanese tea ceremony that evokes Eastern culture as a whole.
A short history of coffee by
Having conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of society for centuries - yet, how much do we know about its history? In his riveting new book, Gordon Kerr investigates the fascinating history behind the global obsession with coffee, from its Ethiopian origins to the legends, myths, geographical locations, and somewhat eccentric characters that have helped make it the staple that it is today. Proliferating high streets, towns, and cities across Europe, coffee has become increasingly popular in recent years and has succeeded in creating new and exciting hubs of commerce, news, and debate, where deals could be done and revolution could be incited. Yet, despite coffee's very modern role, its origins stretch back to the days of intrepid travelers and merchants, who told tales of this new and exotic beverage. Following the growth in popularity through to the 21st-century explosion of coffee shop culture, A Short History of Coffee lifts the Styrofoam lid on both the business of coffee, as well as the pleasures that it brings its drinkers.
Cold Brew Coffee: techniques, recipes & cocktails for coffee's hottest trend by 
Coffee: a comprehensive guide to the bean, the beverage, and the industry by 
