Vind publicaties in de collectie van Zuyd Bibliotheek
The Oxford companion to wine by 
Wijn in de Lage Landen by
Een boek over wijn en wijnbouw in Nederland en Vlaanderen. Het boek schetst een beeld van de wijnmakers van Friesland tot het Vlaamse Heuvelland. Het boek gaat in op de smaak van de plaatselijke wijn: van wijngaard en druivenras tot duurzame wijnbouw en het vinificatieproces in de kelder. Voor welke uitdagingen staan de wijnmakers en hoe gaan ze te werk? Prettig, onderhoudend en toegankelijk geschreven. Met veel sfeervolle kleurenfoto’s. Meta van den Boomen studeerde Cultuurwetenschap, volgde een wijnopleiding en legde in 2017 met succes het examen voor vinoloog af. Haar interesse in (eet)culturen en wijn combineert ze graag in schrijven; zo schreef ze voor Restaurant Blauw het succesvolle kookboek 'Blauw, authentieke Indonesische gerechten' (2018). Bookarang
Beschrijving van wijnen en wijnbouw in Nederland en Vlaanderen. Met informatie over productie, smaak, duurzame verbouwing en de uitdagingen van het wijnmaken in de Lage Landen. Met veel kleurenfoto's.
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
Proeven als een Pro by 
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 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
Alcoholvrij: de complete gids by
Een overzichtelijke gids over alcoholvrije dranken. De auteurs geven een uitgebreid overzicht van kwalitatieve alcoholvrije en laag-alcoholische dranken, variërend van bieren tot wijnen en van spirits tot kant-en-klare mixdranken. Er wordt dieper ingegaan op het productieproces, de smaken van de verschillende dranken en hoe ze te combineren. Deze gids is geen pleidooi voor een alcoholvrij leven, maar een oproep om bewust om te gaan met alcohol. Er worden alternatieven geboden voor populaire alcoholische dranken, met verhalen en weetjes over alcoholgebruik in de geschiedenis. Informatief, helder en toegankelijk geschreven. Met kleurenfoto’s van de dranken en enkele illustraties in een moderne opmaak. Isabel Boons is een auteur en culinair journaliste. Eerder schreef ze onder andere 'Gin & Tonic, de complete gids'. Alexander De Beck is sommelier en is de oprichter van Nykter, een webshop met alcoholvrije dranken. Bookarang
Overzicht van verscheidene alcoholvrije en alcoholarme dranken, met aandacht voor smaken, het productieproces en weetjes over alcoholgebruik.
Mocktails: 60 alcoholvrije cocktails by
Mocktails zijn geschikt voor iedereen: geheelonthouders of iemand die een keer geen alcohol wil. In dit boekje 60 paginavullende recepten voor alcoholvrije moctails, longdrinks, punches en pitcher drinks (drankjes in een karaf). Daarnaast ook een hoofdstuk over barbenodigdheden en glaswerk met uitleg over glazen en attributen voor de perfecte cocktail. Bij de belangrijkste ingrediënten staat een alfabetische lijst met alle ingrediënten die je in een cocktail kunt verwachten en hoe ze zijn te gebruiken. Ook zijn er tips hoe je bijvoorbeeld een suikervrije siroop maakt. Een overzichtelijk en handzaam boekje waar alles in staat om de perfecte mocktail te maken. Denk hierbij aan een matcha-mojito of een citroen-munt-fizz. De recepten zijn gemakkelijk en bevatten gemiddeld vijf ingrediënten. Van de moctails geen foto maar een illustratie wat toch jammer is, het maakt het een stuk minder feestelijk. Jassy Davis is schrijver, receptontwikkelaar en foodstylist. Ze schrijft voor o.a. The Huffington Post en The Evening Standard en runt een eigen blog: Gin.
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
De mocktailbar: meer dan 90 non-alcoholische dranken by
Klein vierkant boekje met meer dan negentig opvallend geïllustreerde recepten voor allerlei koude en warme drankjes zonder alcohol. De illustraties maken in één opslag duidelijk wat voor kleur het drankje uiteindelijk krijgt, welke smaken overheersen, in wat voor glas je het serveert, op welke temperatuur je het schenkt, welke ingrediënten er voor nodig zijn, welk keukengerei je gebruikt en in welke volgorde je alles mengt. Al deze gegevens zijn heel knap in kleine, retro-achtige, vrolijk ogende illustraties verwerkt. De drankjes variëren van cocktails zonder alcohol (mocktails) tot allerlei watertjes met fruitsmaak, shakes en smoothies. De overwegend zoete drankjes krijgen door het gebruik van verrassende smaakmakers toch voldoende pit. Een origineel en praktisch boekje waar goed over is nagedacht. Met register op ingrediënt. In kleine maar duidelijke letter gedrukt.
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
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.
Drankenkennis 1: met of zonder bubbels?
Vind publicaties in de collectie van Zuyd Bibliotheek
Het Theeboek: Soorten - Pairing - Recepten by
Thee en infusies genieten steeds meer populariteit door de toenemende aandacht voor een gezonde levensstijl. Maar naast het pure genieten van thee kun je nog zoveel meer doen met deze heilzame drank. Het Theeboek is een gids voor de theeliefhebber die graag zijn theekennis wil opkrikken. Wat zijn de bekendste theesoorten, wat zijn de smaakkarakteristieken, van welke thee krijg je een energieboost en welke wiegt je in slaap? In het boek vind je ook tal van tips om thee aan tafel te serveren én recepten waarin thee als ingrediënt gebruikt wordt.
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.
Thee: de nuchtere neef van wijn by
Hèt theeboek: Thee, de nuchtere neef van wijn, is interessant voor hobbykoks, theeconnaisseurs en theeleuten en voor iedereen die meer wil weten over thee en de mogelijkheden ervan. Naast de theesoorten en productie van thee komt in dit theeboek ook het belang van het juiste water voorbij, en hoe je thee het beste kunt proeven. De overeenkomsten en verschillen tussen thee en wijn worden behandeld en je leert welke thee past bij welk gerecht en waarom. Dit leer je aan de hand van een overzichtelijk en handig systeem om smaak te analyseren. Dat kun je trouwens ook gebruiken voor het ontleden van de smaak van wijn, koffie en chocola. Bovendien staat het theeboek bomvol met recepten, waarvan ook een groot deel met thee als ingrediënt. Het is dus eigenlijk een handboek en kookboek in één. Niet zo vreemd, want in een vorig leven was ik chef van een restaurant in Brazilië. Thee en kaas en thee en (Single Origin) chocolade komen aan bod in het theeboek, evenals cocktails met thee, ice teas en diverse zetmethodes. Je vindt er ook veel tips, handige foefjes, en infographics in, waaronder die van mijn super handige en onfeilbare koude thee-extract waarmee je altijd lekkere thee zet, zowel heet als koud, met plat of bruiswater.
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.
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 
