Showing titles in Wine & Beverages

Buffalo, Barrels, & Bourbon tells the fascinating tale of the Buffalo Trace Distillery, from the time of the earliest explorations of Kentucky to the present day. Author and award-winning spirits expert F. Paul Pacult takes listeners on a journey through history that covers the American Revolutionary War, US Civil War, two World Wars, Prohibition, and the Great Depression.

Чай – неотъемлемая часть нашей повседневной жизни. Чашечка этого горячего напитка способна согреть в холодный день, подарить чувство уюта и принести душевное спокойствие. Но что мы знаем про его историю, традиции и философию? В Книге чая Окакура рассказывает об истории чая, чайных церемониях, школах и многом другом. Интерес к ней во всем мире не утихает уже более ста лет. Также в сборник вошла работа "Идеалы Востока: дух японского искусства", которая рассказывает о развитии и изменениях в искусстве Японии разных эпох.

Главная ценность правильно составленной чайной композиции – в гармонии вкусов и ароматов, которую особенно трудно (но возможно!) достичь в насыщенных и редких комбинациях. Книга предлагает вам совершить необычное и вдохновляющее путешествие в мир чая, постигая искусство создания уникальных чайных сборов. Она предназначена для истинных гурманов, ценителей чая и тех, кто стремится к творчеству и самообновлению. На страницах вы найдете изящные и оригинальные способы сочетания различных видов чая и ароматных трав, здесь собраны секреты чайных мастеров и инновационные идеи для создания эксклюзивных миксов.

La ciudad es bebedora por excelencia: desde unas chelas hasta exquisitos cócteles, pasando por bebidas tradicionales como el mezcal, y de los dioses como el pulque, en CDMX se bebe 24/7. En este número, revisamos la historia del Tenampa, emblemático salón que nos antoja un tequila bien servido, para salir después a la plaza Garibaldi, territorio de mariachis; recorrer emblemáticas cantinas del Centro Histórico, y descubrir brebajes como el tepache o los tragos clásicos: un old fashioned, un negroni, un daikiri. También, el trago más sabroso: una cuba de ron con coca, a veces pintadita.

Professor Erika Szymanski makes wine science accessible to non-experts. Rather than approach wine science as body of facts about wine, Szymanski explores how wine science can open up multiple ways of seeing, understanding, and appreciating wine. Too often, wine science is presented as a comprehensive body of knowledge that enthusiasts aiming to become experts should memorize. This book instead uses scientific research to explore wine as an endlessly rich cultural phenomenon.

Quizás comer y beber sean unos de los grandes placeres de la vida. Todos comemos y bebemos, pero si podemos convertir esta acción en algo aún mejor, ¿por qué no conocer cómo hacerlo? El Arte del Maridaje no es un libro más sobre la asociación entre vino y comida. Javier Campo pretende hacer llegar al lector cuáles son los parámetros que utiliza un sumiller, —mejor dicho, los que ha utilizado él— en el restaurante para asociar, unir o armonizar una bebida con una comida en lo que se conoce como maridaje, más allá de las reglas estandarizadas y de los tópicos extendidos.

In this seven-day guide you will gain a simple-to-digest lesson on Italian wines, taking you from any starting point, to being able to select, taste, pair and pour an outstanding Italian variety. If you are currently at a fairly average stage in your wine knowledge and need a book where a plane ticket to Italy is not required, then this book is for you.

We’ve all got a friend who claims to know where you can get the best pint of Guinness. From the pub to the pour, it’s an experience. And if anyone knows this best, it’s London-based Corkman Ian Ryan – founder of Sh*t London Guinness and Beautiful Pints. From the all-important different elements of a Guinness pour to what to look for (and what to run a mile from) when sourcing beautiful pints, as well as a crème de la crème list of pubs around the world to visit, Ian shares his expertise from many a pint of plain sank and enjoyed.

How did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book. New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related.

Reflections of a Vintner recounts the lessons learned, relationships forged, and observations made from an insider's nearly 50-year journey through the burgeoning wine industry in Napa Valley. From the mid-'70s, when there were less than 50 wineries, to the present, with over 800, Tor Kenward shares his recollections as the region became a world-class wine destination.

The brewing of beer is regarded by many as a more or less mechanical operation, yet there is much more to it. Great is its debt of gratitude to the labours of scientific men. The aim of this work is therefore to show the number of scientific investigations of the first order of importance, which have given rise to the brewing industry. Alfred Chaston Chapman (1869-1932) was a British chemist, whose work was especially focused on brewing and fermentation. In 1920, he was elected into the Royal Society.

A refrescante granita de amêndoas de Noto, na Sicília, é tão barroca e tradicional quanto a cidade. Em Piave, província de Treviso, lagostins estão no centro de uma secular Última Ceia renascentista.

O pintor surrealista Dalí dedicou dois grandes livros, de vinho e comida, para sua mulher Gala, ciente de que "a mandíbula é a melhor forma para conhecer o conhecimento filosófico".

O imperador Napoleão Bonaparte fazia refeições frugais, em 15 minutos, mas entendia a importância da mesa requintada para a diplomacia, entregue para o garfo número um: Talleyrand.

Lucullus, general-gastrônomo que garantiu luxo a banquetes romanos, é também nome de acelga e sinônimo de fartura. No Monte Testaccio, ânforas e seus cacos revelam império banahado em azeite.

Personagem de Andrea Camileri, inspetor Salvo Montalbano é campanilista, adepto (avant la lettre) do movimento slowfood. Como siciliano, mergulha numa Pasta alla Norma.

Cedric Dickens, neto do escritor Charles Dickens, classifica os bebedores dos romances do avô: daqueles capazes de beber um Tâmisa inteiro aos que não dispensam um grog para celebrar a amizade.

O chef catalão Ferran Adriá fez maravilhas na cozinha de invenção de seu restaurante na Costa Brava. E seus achados de "desconstrução" ainda hoje influenciam a alta gastronomia.

O chowder de mariscos foi o prato de resistência servido aos marinheiros que Melville dissecou no seu livro Moby Dick. Um mar de vinho Marsala engoliu Woodhouse no seu desembarque na Sicília.

O poeta Apollinaire preparou lagosta para Picasso, na cozinha de seu pequeno apartamento, época em que Paris era uma festa e acolhia artistas "exilados" de todo mundo. No La Tour D'Argent, em Paris, o pato prensado faz parte de um espetáculo gastronômico. O charme: o comensal recebe um cartão com o número do cannard que degustou, já com muitos dígitos.